Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- large eggs of 4
- Egg yolk with white sugar 30 grams
- Egg white and white sugar 60 grams
- low-gluten flour 85 grams
- salad oil 40 grams
- fresh milk 40 grams
- sweetening
- roast
- an hour
- simple
Steps for Chi Fung Cake
1
Separate the egg protein from the yolk。
2
In small basins with yolk, 30 grams of sugar powder, salad oil and milk are mixed into yolk。
3
Low-banded flour is sifted into yolk three times。
4
Smash it evenly, make it yellow paste。
5
The protein was added to the sugar powder three times. For the first time, a third of sugar powder was added to the protein when it hit the fish eye。
6
The second time was when the protein was thicker, in a thicker bubble form, with one third of sugar powder。
7
For the third time, the remaining one third of the sugar powder was added when the protein reached the surface。
8
And if you're in the middle of a dry hair bubble, you can lift an egg and the protein can pull out a short, straight angle。
9
One third of the distributed protein will go to the yellow paste first。
10
Smiling up from the bottom。
11
The yellow paste is then poured into the remaining two-thirds of the protein, which is rapidly evenly mixed。
12
The mixed pasta is carefully inserted into a small paper cup with a spoon, placed in a grill, filled with about nine cents, hit two, put in a preheated oven, 180 degrees of about 20 minutes of roast。
13
The fragrance cake came out of the oven。
14
The finished chart。