Chi Fung Cake
By VicentaLakin
It's the most successful pastry since the cakes, the yellow color, the soft fluffy taste, the absence of ovens, and the availability of an electric cooker to make delicious twilight cakes。
Recipe Recommendations
- eggs of 2
- flour 40 grams
- white sugar 70 grams
- vegetable oil 5 grams
- white vinegar appropriate amount
Steps for Chi Fung Cake
1
The yolk protein is separated and separately contained in oilless and waterless containers. Add 10 grams of fine sugar to the yolk and mix it evenly with a hand-pumper into a looser state。
2
Add melted vegetable oil to full integration at a time when it would be in a better state than when there was no gas。
3
Sift in flour, mix it evenly, and it's yellow paste。
4
Add two drops of white vinegar to the protein, and use a leaky spoon or a sip (three chopsticks aren't easy to pass, I use a meal's sauce, which is good for use) to stir up a bubble and add 20 grams of fine sugar。
5
Smash to bubble, add 20 grams of fine sugar。
6
Add 20 grams of white sugar for the third time when mixing to wet hair。
7
Continue to mix into near-hard hair bubbles, and lift them up so that the protein surface has a sharp angle. The protein won't fall and it won't move.
8
Take a third of the protein, add it to the yolk paste, and use the sip in an irregular direction, evenly up and down. It's up and down, like cooking, not drawing circles
9
And then we're going back to the two-thirds of the remaining proteins, in an irregular direction, and we're going to mix it evenly with the up-and-down hand, and we're going to be in a non-particle, loose, light, delicate state. Put the cake in the electric cooker, press the cooker button, and it's fine when the signal goes to temperature。