Chi Fung Cake
By VicentaLakin
In fact, she studied cooking from this site two years ago, and then she began to issue her own recipe. I've been making bakeries at home since last week. This is the first time a cake has been made, it used to be made with an electric pressure pan, it doesn't work, it's wet, and now there's an oven, it's solved everything
Recipe Recommendations
- egg white of 5
- sugar 60g
- low-gluten flour 100g
- milk 50g
- egg yolk of 5
- salad oil 50g
- white vinegar two drops
- sweetening
- baking
- an hour
- ordinary
Steps for Chi Fung Cake
1
Five yolks with sugar
2
Pair it with an eggbeater
3
Add salad oil to level
4
Add milk evenly
5
Scan flour
6
Pulling from the middle to the top and mixing to nothing. Particle
7
Two drops of white vinegar in the egg cleaners and one third of sugar
8
One third of that
9
It's a wet hair bubble。
10
When you hit the egg Qing to pull up a straight little tip, it's a hard hair, so don't let it go。
11
One third of the protein is added to the yolk paste to repeat the way the circle goes up from the middle, and the convection will prevent the cake from blowing up。
12
Back in the protein basin, repeat that way until no protein is found。
13
Two strokes of the grinder, removing bubbles, and if you are afraid of a leak in the living bottom, you can pack a silica or tin paper on the pallet。
14
Sets the oven temperature of 160°C for an hour。
15
When you're baked, you put it on the grill and you hang it off。
16
You can use it when you cut it