Eight inches of wind

I prefer to bake twirl cake because it doesn't ferment, it doesn't have to be plastic, it's more time-saving than toast. But a lot of relatives say that Chi Fung is "Seven Mad," "Crazy," but otherwise, when I first started baking, all the Chi Fung cakes came out to me with satisfaction, without cracking, without falling, without turning back. If you want to bake a happy twilight, you think it's particularly important to have the flow of protein, and today you have to share some of your care and hope to help the newcomers. The first is that the eggs must be fresh; that the protein-rich containers and the eggs must be free of oil and water; and that no yolk should be mixed in the separation of the protein; otherwise, it may affect the state of the protein. The protein is expected to be wet and dry, i.e., a straight, straight angle when lifting an egg-beater, and a straight, straight angle of the protein in the basin; it will have some resistance and very, very fine light. And the yolk paste has to be even, and the yolk paste and the protein cream have to be fully smoothed; care has to be taken to flip the hand, to flip up and down like screech, and not to draw circles to avoid bubbles. The bake time must also be kept in mind, and I usually bake at low temperatures, because if the temperature is too high, there will be cracks (if the protein is overstretched, there will also be cracks); it is better not to open the oven, not to turn on the heat wind; it is possible to shake the table once the stove is out, so that the water will spill out and retort, until it is completely cooled。