Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- white sugar 80 grams
- water or milk 50 grams
- edible oil 50 grams
- baking powder 2.5ml
- sweetening
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
Restate all material
2
Separate the egg yolk from the protein
3
The egg yolk was added to 20 grams of white sugar, and the egg-beater was used to reach a large, dense state and light colour。
4
The edible oil was added three times, each with an egg-beater to mix evenly and next。
5
The yolk that is added to the spent oil is still thick。
6
Add water or milk and evenly mix。
7
Low-banded flour and powdered powder are sifted into the yolk, evenly mixed with rubber razors and turned into yolk paste. Put the mixed yolk paste on the side。
8
After cleaning and drying out the egg-pumper, the proteomics began to pass out。
9
When the protein is passed into the fish eyebrow state, one third of the sugar is added, the concussion continues, and the remaining sugar is added twice。
10
Pumping protein to dry hair bubbles (the protein pulls out a straight angle after lifting an egg-beater)。
11
One third of the protein goes into the bowl of yolk, and it's evenly rolled。
12
I'm going to dump the flat paste in the remaining protein, and I'm going to flip it evenly again, i.e. a tasting paste。
13
On the base and surroundings of the moulds, oil for food is painted, the face is thrown into the mould, the oven is 170 degrees preheated, the oven is placed 170 degrees and the oven is baked for 50 minutes。14
Completed Chart