Chifeng
By VicentaLakin
Tsim Fung believes that everyone has suffered from his headache. Me too. I've failed a million times. I can't count. One of the problems with the previous formula was that it took a long time to emulsify, that it was powdered and that it was granular, and maybe the corn starch bar was a little more subtle
Recipe Recommendations
- low powder 75 grams
- corn starch 20 grams
- oil 50 grams
- milk 50 grams
- sugar 20 grams
- egg yolk a
- egg white of 4
- lemon juice 6 drops
- sweetening
- baking
- half an hour
- ordinary
Steps for Chifeng
1
Let's start with oil, milk, sugar and lactation
2
Just sift in low powder and corn starch so they don't have dry powder
3
Put it in the yolk
4
The eggnog with lemonade is slow. Fight
5
When the bubble goes in, the first sugar goes in. Fight
6
The second time I forgot, it was the third time sugar. This time, the preheat oven
7
It's a little bit of a flow, like a minute or so. That's enough
8
Or the egg
9
Take a little bit and mix it with the yolk paste
10
Smash it in the egg clear
11
Up and down tumble the hand. Smiling down to 8 inches like this, shaking out the bubble, entering the oven for 150 degrees and 55 minutes
12
It's like 10 minutes13
This is more than 20 minutes
14
40 minutes
15
It's cool, it's cool, it's cool, it's cool
16
Let's see if Division's okay