Chi Fung Cake
By VicentaLakin
The heat is so hot that the oven is so lazy that the kids can't go to the chess exam last weekend, that they can't play, so they're at home making some cake. The bath made a few cakes with cheese cakes and yogurt, and this time one of the materials was butter, and the cake was too soft, and it felt as if it was entering。
Recipe Recommendations
- butter 60g
- low-gluten flour 80g
- fine sugar 80g
- eggs of 6
- milk 80ml
- salt a little
- lemon juice few drops
- sweetening
- baking
- several hours
- senior
Steps for Chi Fung Cake
1
Softened butter is put in the china bowl
2
Turn off the fire as soon as it boils on the gas stove
3
Sift low-banded flour into the above steps
4
Add a full egg, mix it up, then gradually add five yolks separated from the egg
5
We're gonna add milk and mix it up
6
five eggnogs were added to the lemonade and 1g salt, and when they were sent to the blistering state with an electric puncher, they were added to the glucose and to the neutral hairble (with small hooks in the lifting)。
7
Take a third of the distributed protein and add it to the yolk paste
8
I'll put the good paste in the rest of the protein paste
9
Put the paste in the eight inches. How many do the liftings shake? Down
10
The emulsion is wrapped in tin paper and placed in a cold-water grill
11
The oven is preheated, 150 degrees, up and down, 80 minutes