Chi Fung Cake
By VicentaLakin
ChiffonCake, which is an English translation, is a sponge cake type and contains less saturated fat. However, due to the lack of fragrance of butter cakes, twirling cakes usually require fragrance juice or chocolate, fruit, etc。
Recipe Recommendations
- low-gluten flour 60g
- eggs of 2
- salad oil 25ml
- milk 25ml
- sugar 40g
- salt 1g
- lemon juice 2, 3 drops
- sweetening
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
Prepare the ingredients
2
First, we separate the egg-cleaning yolk, which can be operated directly on the eggshell
3
Separated egg yolk, as much as possible
4
Add a third of sugar to the yolk. Fight
5
The salad oil is split into two holiday yolk, evenly mixed
6
The flour was sifted. I sifted twice
7
The sifted flour is added to the yogurt, and it's added in parts, and each time it's evenly mixed, then it's added. Pink
8
Smuggle evenly
9
The yolk can be laced, not too thick
10
Add 2-3 drops of lemon juice to the egg purifier, and one third of the remaining sugar when it hits the fish eye
11
I'm going to put sugar in it
12
It's enough to get the egg-beater in a straight angle
13
Take a third of the distributed protein and put it in the yogurt
14
And then when you're done, you fall into the rest of the protein, and you mix in the same way
15
The first attempt in the mould, the first attempt to make a twilight, to halve the use of the original formulation, and the first attempt to do it with a square
16
When it's leveled, it's stunned
17
The oven is 150 venom preheated, with a grill to the oven, and fires up and down for about 150 degrees, 40 minutes, depending on the oven itself, to keep abreast of changes in the cake
18
About 20 minutes ago, the cake started climbing
19
When you're done, put it on the grill, so as not to shrink
20
The first Tsing-Fang, it's not badChi Fung Cake Make Tips
1. The container for egg whites must be grease-free and dry.
2. Add the sugar in batches; adding it all at once makes it easy to whip unevenly.
3. Give the mold a few hard shakes before putting it in the oven, regardless of its size.