Chi Fung Cake

These are the raw materials for making twilight cake

These are raw materials. It's a simple feeling

Preparation material. Eggs better be frozen in the fridge. Protein and yolk are separated. The proteins go into the fridge and continue to freeze。

DISSOLVED SUGAR: YOLKS ARE ADDED TO THE FINE SUGAR SOLUBLE WITH AN EGG-BEATER. THERE IS NO NEED FOR A BREAK, JUST MIX IT TO FULLY DISSOLVE THE SUGAR AND EVENLY MIX IT. PS: TO MELT SUGAR, IT'S MIXED WITH WATER. SMASH IT AND LEAVE THE WATER. THE WATER CANNOT BE TOO HOT. THE EGGS WILL BE COOKED AT 60 DEGREES

The emulsion process: Water is added, oil continues to be mixed with an egg-pumper and is carefully blended to the paste for lubrication, viscerality. Emulsion is produced by both moisture and oil, not by mixing bubbles, but also by yolk. It's just starting to stir up a little bit of the bubble。

Blending into powdered substances: Low powder sifted and fully broken to lubricating state with an eggbeater. Some bubbles in this process are normal and put aside for use。

The sugar in proteins produced by protein cream was added three times. For the first time, the protein was struck from transparent colour to 100 colours, and a third of the fine sugar could be added to a thick atmospheric bubble to continue to stir. When the protein frost appears at a tiny angle, the second time it is sugared and the beating continues. When the sharp angle shape of the protein cream is even stronger, the third time sugar is added, and it's enough to continue with the low-speed bump to pull out the full angle. It's too dry for protein cream, and it's important to add fine sugar. If the protein frosting is too dry, the finished cake is prone to contraction, collapse, skin wrinkles, rough holes in the atmosphere cut across the face, and the quality is rough and thin. The 200 watt-beater reaches a maximum of three-and-a-half minutes, more than one minute high speed, more than one minute medium speed and more than one minute low speed. For your information。

add 1 g of tower powder to the protein in the container

That's good enough. If the protein frosting is too dry, the finished cake is prone to contraction, collapse, skin wrinkles, rough holes in the atmosphere cut across the face, and the quality is rough and thin. The 200 watt-beater reaches a maximum of three-and-a-half minutes, more than one minute high speed, more than one minute medium speed and more than one minute low speed. For your information。

9. Combining protein cream with yolk paste mixed a third of the protein cream with yolk paste. Pile the mixed cake into the remaining protein basin and mix it evenly。

Mixing method: right hand with a mixer knife, left hand with a turn. The knife enters the field from the middle of point 2 and the blade runs vertically straight through to the eight, then flips the knife and turns the egg paste up. And the left hand reverses the clockwise. To repeat this, it's basically a half elliptical process

The last thing I need is a water- and oil-free mold

the yolk paste doesn't have to be flat, as the temperature gets hotter, the paste will be flattened by itself. after a few more shocks, it will be placed in a preheated oven for 160 degrees and 40 minutes

Sneaking some cupcakes. That's so cute

It's a good way to put an empty pendulum on the face of a cake

It's a little hard to get rid of it with your bare hands

Cut the noodles, you'll have to shake it a few times when you put the cake in the container, or you'll have bubbles like me