Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- protein 160g
- lemon juice 5 drops
- fine sugar 20g
- milk 60g
- egg yolk 80g
- low-gluten flour 90g
- salad oil 50g
- sweetening
- roast
- several hours
- ordinary
Steps for Chi Fung Cake
1
Prepare materials, separate eggs, five drops of lemon juice。
2
Smelts are even with yolk。
3
It's not like I'm going to be able to use milk and salad oil to blend into the yolk。
4
2/3 low-banded flour is sifted first, and the hand-to-egger mix is even to the level of non-particle。
5
A third of the remaining low-banded flour is sifted, and the slurry form is even to the point where it is non-particle-free。
6
The protein is sent to a hard hair bubble three times with a fine sugar。
7
One third of the protein cream is added to the yolk paste and is evenly mixed with rubber razors。
8
The mixed paste is poured into the remaining two-thirds of the protein cream, which is fully integrated into the protein and paste by cutting and mixing。
9
Put the cake in the mold. Slam three down from top to bottom to shake the bubble。
10
The molds are placed in a preheated oven, and the bottom of the 120-degree fire is baked 45 minutes and then the bottom of the fire is baked 140-degree for 25 minutes (to be coated with tin paper)。
11
The baked cake takes two drops and drops on the grilled web before it can be removed。
12
You can eat the cake with a sawk open