Chi Fung Cake
By VicentaLakin
If you want to make your son a birthday cake, it's Tsing Fung's cake embryo, so learn Tsing Fung。
Recipe Recommendations
- low-gluten flour 85 grams
- eggs of 5
- edible oil 40 grams
- water 40 grams
- sugar 90 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
Get all the raw materials, the cake is sifted, the yolk is separated。
2
An egg basin must be free of oil and water, a few drops of white vinegar, and no sugar should be released at once, which is bad for the hair, and 60 grams of sugar for the protein and three times。
3
Low-speed fish eyebrows. Twenty grams for the first time
4
Hits the proteins in a thick volume, 20 grams for the second time
5
On the way up, for the third time, 20 grams sugar。
6
Finally, when the dry hair bubble of the protein was hit, it was pointed out that the egg-beater had a small, straight angle, and the protein was released and placed in the fridge to make the yolk paste。
7
The yolk is balanced with the oil, then water and the remaining 30 grams of sugar。
8
And then the low powder
9
Scratch up and down
10
Take a third of the proteins and yolk paste, evenly mixed
11
And pour the yolk paste into the protein
12
Scratch it up and down, evenly, without protein
13
Take an eight inch
14
Falling into the cake, falling twice hard, blowing bubbles
15
Put it in the oven with a preheat of 140 degrees
16
Take out the pastry. Put it on the grill
17
Take it off with a demersal knife and then use it to flatten it off。
18
The finished product is a little retrenched, the surface is a bit fractured, and efforts continue。
19
Division is good。