Blue Ribbon College. Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- egg 3
- sugar
- low powder 100
- vanilla essence a little
- vegetable oil 50
- water purification
- salt a little
- lemon juice a little
Steps for Blue Ribbon College. Chi Fung Cake
1
Three eggs go into two clean, waterless basins. Protein bubbles with lemonade (or a few drops of rice vinegar) continue to pass。
2
The blue belt process is slightly different from that of the country, where the book requires a wet hair bubble, and when soft peaks, 50 grams of sugar is added at a single time。
3
Bury your head。
4
If you hit a tip, you can stop putting it in the freezer room and then you'll die。
5
Mayo+oil+purified water
6
Hand twitch。
7
LOW POWDER AFTER SIFTING, SALT, 80 GRAMS OF SUGAR, POURING IN TOGETHER, Z-SHAPED UP AND DOWN IN THE HAND, AND DO NOT CIRCLE。
8
KEEP Z-SHAPED UP AND DOWN。
9
The proteins are removed from the refrigerator and are cut in three stages with a rubber razor and are not rounded. Be fast, and avoid long periods of bubbles。
10
Get in the mold, shake out the bubble。
11
Medium level, 175°, surface gold and no sticky toothpicks。
12
The boiler is pinned down on the net to cool, avoiding retreat。
13
It's completely cool and disemboweled, little tooth cut。
14
The blue belts operate in a different way than most of the country's kamikaze cakes, and they come out with a different sense of taste, which is the combination of thiope and sponge cakes. Keep your family breakfast the next day, and it'll be softer after one night。