Coco Chifeng
By VicentaLakin
Nothing. It's done anyway
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Coco Chifeng
1
All materials. One of the extra eggnoms is left over from the Castile sauce
2
Protein yolk separation. No water or oil in the protein basin. The yolk is mixed with 30 grams of sugar. Break it up. Remember not to break
3
Add salad oil. Smuggle evenly
4
Add milk and mix it evenly
5
Low powder, cocoa powder sifted to the yolk paste
6
Smash it evenly
7
At this point, the pre-heat oven, fire 130 and fire 110. The proteins were added three times to the glucose hair, allowing a few drops of white vinegar and increasing protein stability. A few drops of white vinegar, starting with a drop of protein, adding a third of white sugar to the fish eyebrow, starting with a thick one-third of white sugar to the thick foam, having a thicker protein, and then adding the rest of white sugar to the surface when there's a tattoo
8
Send the picture. The chopsticks stand in the protein
9
Or see if there's a small angle
10
Take one third of the protein and put it in the yolk paste
11
The mixed yolk paste is poured back into the protein-rich basin, evenly mixed until it is fully mixed. Keep your eyes open. Keep your eyes open
12
A mixed cake
13
Fall into the mold, and shake the bubble inside. In the preheat oven, 70 minutes
14
Here's the picture on the bake
15
It's not bad. You remember how hard you hit the buttons when you came out
16
Forgive me for taking pictures of me at night, light, cell phone pixels
17
This is a picture of breakfast the next day. I got some chocolate sauce