Chi Fung Cake
By VicentaLakin
The kamikaze cake, which is of the sponge cake type, is very light in texture, is loosely organized, has high moisture content, tastes are fresh, tastes are warm, and it is one of the most popular cakes at present. It's also of particularly wide use, and it can't be separated from a flower cake or a naked cake。
Recipe Recommendations
- egg yolk 60g
- low powder 60g
- corn starch 15g
- milk 40ml
- corn oil 30ML
- sugar 10g
- salt 1g
- vanilla powder 1g
- egg white 150g
- lemon juice appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Chi Fung Cake
1
Materials prepared to make yolk paste, detached from yolk and detached, say 60 grams of yolk。
2
Milk + corn oil mixed to total dissolution。
3
Add sugar and salt to mix。
4
Scan low powder, starch and vanilla powder。
5
With a razor。
6
Finally add yolk。
7
The yolk paste is ready。
8
Emelie with lemonade。
9
With an eggbeater, the fish eye-shaped bubble。
10
The remaining 40 grams of white sugar will be added to 20 grams of white sugar, with a total of three entries per second of one to two minutes。
11
Until the protein has a hard hair. Lifting the omelet, the top protein is triangulated and not bent。
12
One third of the protein is placed in the yolk paste, evenly mixed, then one third in the yolk paste, continuing evenly。
13
I'm going to dump all the mixed yolks back in the protein。
14
Quick and even。
15
Down into the eight inches of twirl。
16
The oven is preheated to 140°, lower middle level, 40 minutes。
17
It's bloated in the oven。
18
Once removed, the basics and molds are equal。
19
It's on the tan, it's cooling。
20
Strip. A particularly successful twilight cake, which did not collapse or retreat。