Chi Fung Cake
By VicentaLakin
When I make breakfast every day, I'll have some leftovers, throw away the strange waste, and think of ways to make use of them. Eat
Recipe Recommendations
- low-gluten flour 70g
- bean dregs 100g
- eggs of 4
- white granulated sugar 50g
- corn oil 40g
- chocolate beans 20g
- vanilla powder 0.5g
- white vinegar 3 drops
- sweetening
- baking
- an hour
- ordinary
Steps for Chi Fung Cake
1
Equator and yolk are separated and fed into an oil-free basin
2
The yolk mixed with corn oil with chopsticks or a hand-to-egger
3
Add the soybean slag
4
add 20 g white sugar evenly
5
Sift low-banded flour and vanilla powder and swipe them with rubber razors
6
add a few drops of white vinegar to a thick bubble, and 15 g white sugar fast, and the remaining 15 g white sugar when there's a trail7
One third of the protein is removed into the yolk paste. Smash it with a rubber razor. Smash it evenly
8
Put the whole yolk paste in the protein-rich basin, flip it evenly by the same hand until the protein and yolk paste are fully mixed, and then add chocolate beans to it
9
Put the paste in the middle end of the mold, and the lifter shakes a couple of bubbles
10
The oven is pre-heated at 150°, the lower middle and upper layers burn, and is roasted for 45 minutes, until the cake is cooled and defiled。