Chifeng

Recipe Recommendations

• egg yolk of 5
• fine sugar 100g
• pure milk 75g
• salad oil 60g
• protein of 5
• corn starch 10g
• low-gluten flour 100g
• manual egg beater one
• egg white separator one
• stripper knife one
• Inverted cooling rack one
• scraper one
• electronic scale one
• electric egg beater one
• flour sifter one
• egg making basin of 2
• cake one
• Anti-hot cover

• original
• baking
• an hour
• divine level

Steps for Chifeng

1

Material preparation。

2

Tool preparation。

3

The yolk is separated from the protein by an egg cleaner separator. "No yolk in the protein, or you'll never get rid of it."

4

add 75g pure milk and 60g salad oil to the yolk. "let pure milk and salad oil wrap the yolk so that the yolk will not be skinned for long periods of naked air."

5

Next thing you know, we're gonna have to blow the protein. Add five drops of lemonade to the protein first. The lemonade is the acidity of the acidic protein, also to stabilize the foam

6

I'm going to use an electric omelet to shoot the protein at a low speed。

7

hit a fish eyebrush and add 30 g fine sugar. slut can help the protein into the air and melt in a short time

8

7. Turn the electric omelet into a high-speed proteomic。

9

it's big, it's thick, it's 30 g fine sugar。

10

the electric omelet is then transferred to the mid-speed to give out protein, to the surface with a texture and 40 g fine sugar. it's protein and sugar. it's in good shape, it's in the air, it's in the air, it's in the protein, it's in the sugar, it's in the sugar, it's in sticky, it's not easy to break up, it's small, it's even. but the amount of fine sugar added and the amount of fine sugar added to the eight-time period should be taken into account, so that too much light sugar added to the bubbles of the protein cream, but too few added to make the bubbles too much, so the fine sugar would have to be mixed three times in the protein cream)

11

9 and then turn the electric omelet into a high-speed proteomic

12

When the egg-beater is raised, there will be a tip of an instant bend。

13

and then we put 10 g corn starch in the protein. (the corn starch is intended to absorb the water of the protein cream, make the bubble more stable and make the cake taste better)。

14

And finally, turn the electric omelet in the middle and shoot the protein.

15

When an egg-beater is raised, there will be a straight-on-the-point angle (a little bend of the angle), which means it's done. It's basically protein cream, so we have to prepare fresh eggs, whether they're fresh or not, and it has to do with the stability of protein cream. Fresh proteins, though not easy to pass out, are stable, and fresh eggs, although they can immediately foam, are easy to melt and unstable, so they are selected for fresh eggs. Fresh eggs are elliptical or rounded, but fresh eggs are unshaped) and the protein cream is ready。

16

Here's the milking of the yolk paste. In the first instance, the egg-pumper is used to balance the yolk with milk and oil and to integrate them。

17

The yolk paste is milked, water, milk, and so on, but because of the yolk, the egg phosphorus in the yolk is emulsifiable, making it possible to mix the two materials that could not have been mixed

18

hand-held flour screens 100 g of low-banded flour。

19

Low-banded flour is an important material, not to say that other stretched flour is not allowed. It's just that the cake made is more solid and hard. Twilight cakes should be soft, so we'll use low-banded flour.

20

13. When the flour is sifted down, the material is evenly mixed with a manual omelet. Emulsion is done until flour and other materials are fully evenly mixed, making paste sticky。

21

Emulsion is done until flour and other materials are fully evenly mixed, making paste sticky。

22

When the yolk paste is ready, let's turn the oven on, 160 degrees, fire up, heat up for five minutes。

23

Scratch a third of the protein cream into the yolk paste.

24

Quickly mix the material by cutting。

25

Throw mixed cakes into the remaining protein cream.

26

It's also very quick to mix。

27

17, pour the mixed cake into the cake mold with both hands.

28

Two strokes on the table and a bubble in the cake。

29

Put it in the lower part of the oven, open the fire at 160 degrees and bake for about 60 minutes。

30

When the cake is almost ready, you can open the oven door and see how the cake is colored. If it's white, it needs to be longer。

31

20, you want to know if the cake's cooked, you can stick it in the cake with a toothpick.

32

No pasta comes out and means it's baked。

33

Put on your hot gloves and get the cake out of the oven and shake twice on the table.

34

The buttons are then put on the cooling shelf。

35

When it's completely cooled, take the cake off with a demouse.

36

Take it out of the cake mold。

37

Now let's test the success of this twilight cake。

38

Press the cake with your hands, pick it up, and the cake will go up like this

39

Next, let's measure the height of the twilight cake, seven centimetres high. Hey! Hey

40

25, make a picture. It's done

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