Chi Fung Cake
By VicentaLakin
The cake was always my favorite, usually bought at the cake store, but not only was it too sweet, but there was a lot of additives and it was bad for health. I've been making twilight cakes lately, and I'm trying. There's a lot of twilight cakes, usually for big ovens, like my family's mini ovens, and it's not easy to make perfect twilight cakes. After a few days, we finally made a more satisfactory twilight cake。
Recipe Recommendations
- low powder 33 grams
- eggs of 2
- fine sugar 10 grams
- salad oil 20 grams
- qingshui 20 grams
- lemon juice 1 spoon
- salt 1 gram
- sweetening
- baking
- an hour
- simple
Steps for Chi Fung Cake
1
The protein yolk is divided into clean containers without water or oil
2
Add 20 grams of fine sugar
3
Add 20 grams of salad
4
Fall into 20 grams of clean water
5
I'm going to mix it into a non-particle-free yellow paste
6
Protein with two drops of lemonade, one gram of salt, three times with a fine sugar
7
It's been sent that the warhead has short, straight, sharp angles
8
One third of the protein is extracted and mixed in the yolk paste, and then re-blended in the protein. There was supposed to be a picture of this place, and there was always a problem with the cell phone, and there was no picture, so it was written。
9
Roll-in, bubbles, preheat oven 140 degrees down
10
After 20 minutes of roasting until the cake expands, the mini oven is too close to the upper lamp, so it has to turn 120 degrees and 25 minutes before the oven comes out and then 140 degrees of color。
11
When you're out of the oven, you fall a little bit, and the buttons go cold. The cooling wind didn't take it, it didn't collapse, it was almost satisfactory
12
After cutting, the tissue is delicate and flexible, without too large a gas hole, and soft and delicious。
13
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