Hokkaido Chifeng cake
By VicentaLakin
Hokkaido Chi-fung, the softest of the legends, and the very low content of the humid bubble and powder of the protein that makes it so soft and wet that its bright spots are not just soft, but its sweet little vanilla titties are its charm. The biggest difference in making this cake is not to worry about the collapse, but rather, the collapse is a sign of its success, so let's enjoy the joy of the success of the children's shoes who were mad
Recipe Recommendations
- eggs of 4
- low-gluten flour 45G
- soft white sugar 60g
- salad oil 30g
- milk 230g
- light cream 100g
- corn starch 10g
- vanilla powder appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Hokkaido Chifeng cake
1
The eggnog is separated from the yolk. The eggnob is going to fall in a waterless bowl
2
The first time you hit a fish eye, the first time you hit a sugar was twice as big, the second time you put a sugar into a texture, the third time you put a sugar into a wet one (30 grams of sugar)
3
Add 10 grams of sugar and mix it evenly with an eggbeater
4
We'll have 30 grams of salad three times. We'll have to do it with an eggbeater
5
30 grams of milk poured into the egg yolk basin, evenly sifted like flour, mixed into pasta
6
A third of the protein is mixed with the yolk paste, mixed with all the protein cream, mixed with cake in a paper cup, placed in the preheat oven 180 degrees, 2 in 15 minutes at last
7
Two yolks hit white
8
Scan 10 grams of low-banded flour and 10 grams of corn starch, evenly mixed
9
200 grams of milk, 20 grams of sugar boiled
10
Smash it in the cake paste. Smash it in vanilla powder
11
When it's done, it's hotter, it's hotter, it's hotter, it's hotter, it's boiled, it's off, it's cooled in cold water, it's cooled in the fridge. Refrigeration
12
100 grams of light cream to texture
13
It'll be even with the frozen Kashda, and it'll be in the bag, and the baked cake will cool, and it'll be in the cake