Chi Fung Cake
By VicentaLakin
It is one of the most popular cakes. There's a single “seven mad” cake on the Internet because he's been mad at me at least seven times after many failures. I've failed many times, and this is the best time
Recipe Recommendations
- eggs of 4
- low-gluten flour 90 grams
- milk 60 grams
- fine sugar 60 grams
- white vinegar few drops
- salad oil 50 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
The yolk is separated from the protein, the protein is not covered by the yolk, and there is no water or oil in the protein basin。
2
Milk and salad oil are evenly mixed into egg yolk after integration。
3
2/3 low-band flour sifted first, and mixed equally to no particles with a manual omelet。
4
The remaining one third of the flour is sifted evenly。
5
The yolk paste is sticky slurry。
6
A few drops of white vinegar have been added to the protein, a low-speed set of electro-eggers has been mixed, and egg fluids have been added to one third of the sugar by thick atmospheric bubbles。
7
The mid-speed swing of the electric omelet continues to stir, the bubbles of the protein become small, the volume expands to twice the size of the original, and it becomes fluid and shakes the eggbasket。
8
Add a third of the white sugar, continue to stir up, the protein becomes more subtle, with some microcosms, lifting the egg to the head, unable to stand in the basin and laying down the egg fluid on the head. Protein 8 distribution。
9
Add the remaining white sugar, continue to stir up, the protein is getting harder, and the texture of the egg is getting thinner. Lifting the egg, slightly bending the protein, straight-up the protein in the egg basin, slightly bending down the peak. Protein 9 distribution。
10
Continue stabbing, lifting the egg-beater, hitting the protein on the head in a slightly short, straight state, and hitting the protein in the egg basin in a straight, small peak. The protein is very hairy。
11
One third of the protein cream is added to the yolk paste。
12
It's even with a rubber razor。
13
A good pasta is added to the remaining two-thirds of the protein cream。
14
The mix is even, the protein cream is fully integrated with the yolk paste and becomes cake paste。
15
Put the cake in the eight inches of twilight, fall twice, and shake the bubble。
16
The molds were placed on the bottom of the preheated oven, and were baked up and down at 140 degrees for 25 minutes, while the test continued at 170 degrees for 25 minutes。
17
The baked cake is taken out, it falls twice, and it's frozen on the grill。
18
The cake completely cooled and disemboweled. A knife is drawn around the cake, a cup is raised at the bottom, the mold is pressed around, and the bottom is removed。
19
The finished chart。