Chi Fung Cake
By VicentaLakin
It's one of the most popular birthday cakes in the world
Recipe Recommendations
- eggs of 3
- salad oil 36g
- low-gluten flour 55g
- water 42g
- fine sugar 40g
- lemon juice few drops
Steps for Chi Fung Cake
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1. Separation of proteins. (Chart 1)
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2. The manual omelet mixes the egg yolk clockwise evenly to light colour. (Figure 2) 3. The salad oil was added three times and was evenly mixed each time。
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Add water and mix it evenly. (Chart 3)
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5. Sifting low-banded flour. (Chart 4)
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6. Right- and left-hand-painted faces are rapidly evenly mixed. (Chart 5)
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7. The protein is added to the lemonade, the electric omelet is struck into a thick bubble, and a third of the sugar is added. (Chart 6)
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8. High-speed distribution to feathers, with one third of sugar. (Chart 7)
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9. Continue to eject to wet hair bubbles, pull up the egg-beater and bring down the pint of protein and add the rest of the sugar. (Chart 8)
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10. Protein passes to dry hair bubbles, pulls up an egg batterer, and the protein is a small, straight angle. (Chart 9)
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11. One third of the protein is added to the yolk paste, and the right- and left-hand-to-right mix is used. 12. One third of the protein continues to be added to the yolk paste and to be modulated to the left, right and right by hand. 13. All remaining proteins are added to the yolk paste, and the left-right-right and right-right mix is applied manually。
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14. Scratch the face from the bottom to the upper circle, which is quickly smoothed. (Chart 11)
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15. The paste fell into a six-inch cake mold, shaking a few times and razing the face with a razor. (Chart 12)
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16. The oven 150° preheat, lower floor, 60 minutes. It's fast to rebut it on the grill, completely cool, off the grid。