Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 85g
- eggs of 5
- salad oil 40g
- fresh milk 40g
- sugar
- sweetening
- baking
- several hours
- ordinary
Steps for Chi Fung Cake
1
All materials
2
The protein is separated from the yolk
3
Add 30 grams of white sugar to the yolk and break it up with an eggbeater
4
Add 40 grams of salad oil
5
Add 40 grams of fresh milk
6
Smash it with an eggbeater or a rubber razor
7
The proteins were added three times to the sugar. For the first time, white sugar was added to the fish eyebrow, and a few drops of white vinegar were added, without which there was no white vinegar. At this point, the oven is preheated at 140 degrees
8
Second time to sugar
9
Third time in sugar
10
It's a short, straight angle
11
Take a third of the protein into the yolk paste, and mix it evenly
12
I'm going to dump the tumbled yolk paste back in the remaining protein basin, evenly
13
Fall into the mold, blow out the bubble
14
Send it to the pre-heat oven, 140 on fire, 120 on fire, 60 minutes on toast
15
Let's go
16
One more