Xiu Chi Fung cake
By VicentaLakin
It's got a little fragrance of fruit, and it's a little less sweet than the original twilight. It's a very good cake, fresh, delicate, yogurt and stuff. Storage: 3 days of cold storage: 120 minutes of finished product: 8 inches of chimney making difficulty: Three stars use tools: an electric omelet, a large silicone razor, an 8-inch chimney model, a demersal knife, an egg basin
Recipe Recommendations
- egg yolk of 4
- fine sugar 23g
- salad oil 50ML
- milk 50g
- grapefruit pulp 100g
- low-gluten flour 70g
- protein of 4
- frosting 30g
- lemon juice appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Xiu Chi Fung cake
1
Low-banded flour sifted once, separated by protein yolk。
2
Afruit peels and gently rubs its hands into an independent granule form。
3
The yolk is added to the fine sugar, which is fully mixed to the full melting of the fine sugar。
4
Add milk and mix about 30 seconds with a manual eggmaker, to even state。
5
It continues to add salad oil and to mix the ostrich surface with a hand-pumper, cutting through the thickness of the trail。
6
Finally, low-banded flour is sifted into the yolk paste, a little bit mixed, and then added to the Western Jell-O grain, which continues to mix evenly。
7
The proteins were distributed three times with fine sugar, i.e. by lifting the punching of the head, and the protein cream was standing with a straight angle, when the protein cream was very strong。
8
A third of the protein cream is then added to the yolk paste to be evenly mixed。
9
Pumping the mixed cake into the remaining protein basins, evenly mixed with a razor。
10
Cake is thrown into the mold, it's stinged, it's put in a preheated oven of 150 degrees, and it's baked for 50 minutes。
11
The baked cake is taken out, the sting is stinged, then it's put down on the dryer, and it's cooled off。
12
The frosting is mixed with lemonade into a flowline。
13
Then pour around the cake。
14
Cuts can be shared。