Tsim Fung
By VicentaLakin
I never dared to challenge Tsing, because I heard it was difficult. This time I wanted to make a cake for my mother because of her birthday, thanks for her birth. After having consulted and consulted with friends, they resolved to challenge the challenges. Who knew it would work. It seems that things in the world cannot be heard or challenged for success. Try not to be sorry。
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Tsim Fung
1
Separate yolk from protein。
2
In separate containers without oil or water。
3
Milk mixed with corn oil。
4
Add yolk。
5
Smash even。
6
add 40 g fine sugar。
7
Smash even。
8
scan 45g low powder。
9
Mixed even。
10
sift 40g low powder。
11
Mixed even。
12
protein uses electric egg-pumpers to blow up bubbles at low speed, adding 20 g fine sugar and corn starch (which facilitates distribution)。
13
continue low-speed to fine state, adding 20 g fine sugar。
14
When high-speed ejected to wet hair bubbles (the protein at the front end of the egg-beater is long and bendy), the remaining sugar is inserted and continues to flow to dry (the protein at the front end of the egg-plug is short and sharp, and the protein paste does not flow)。
15
Take a third of the protein paste into the yolk paste。
16
Slice it evenly。
17
Put the yolk paste back in the protein paste。
18
Continue to cut evenly。
19
The mixed cake is thin and sticky。
20
Put the cake in the 8-inch live bottom cake mold and shake it a few times so that it can shake a big bubble。
21
Put the cake in a pre-heated oven, mid-level, 110°C on fire, 100°C on fire, 30°C on toast, then 140°C on fire, 110°C on fire, 25°C on toast。
22
The molds are to fall hard to the point of vibration. Put it on the grill and it's cold。
23
Demolition is the norm and can be eaten directly or made into various butter cakes。