Chi Fung Cake
By VicentaLakin
A baker, a virgin in the oven is Chifeng cake. When you don't want to waste your food, you do your homework and make it. One thinks that a protein-rich basin must be free of oil and water, so that the protein is ready, and when you mix the protein, you must be careful not to paint rings, so as not to melt. Move fast but be gentle. Finally, the temperature and level of the baking must be well managed, since the temperature of each oven is different and some things cannot be replicated. When the cake is baked, it must be dried cold and completely cooled off。
Recipe Recommendations
- low powder 35 grams
- corn starch 5 grams
- large eggs of 2
- corn oil 20 grams
- milk 20 grams
- white sugar 40 grams
- fresh lemon juice few drops
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Chi Fung Cake
1
The proteins were separated and loaded into oilless and waterless containers, with 10 grams of sugar and 20 grams of corn oil。
2
A manual eggbeater is used to mix it to full integration。
3
Add 20 grams of milk and mix evenly。
4
Two times sifted low powder and corn starch。
5
An irregularly smooth mix of egg paste with an egg-beater is a yellow paste, and the mixed yolk paste is set aside。
6
Fresh lemonade in the protein。
7
In three minutes, 30 grams of white sugar was added and the protein was blown into dry hair bubbles。
8
A third of the protein goes to the yolk paste, and it's smoothed with a rubber razor
9
And then we're gonna pour it back to the remaining two-thirds of the protein。
10
The same method is used for soft-down-up and-down-smashing until the protein and yolk paste are fully mixed。
11
The mixed cake fell into the 6-inch mold, stunned twice on the table and smitten the internal bubble。
12
150 degrees up and down, 45 minutes down the middle floor. Get it out and put it down on the net。
13
It's completely cooled off, bare-handed. ♪ There won't be any cake scrap ♪
14
Cut. Look。Chi Fung Cake Make Tips
The bowl for the egg whites must be oil-free and water-free. Fold from the bottom upwards; do not stir in circles to avoid deflating the bubbles. Demold by hand, and there will be no cake crumbs.