Chi Fung Cake
By VicentaLakin
The oven makes cake
Recipe Recommendations
- eggs of 5
- fine sugar 80 grams
- salad oil 50ML
- low-gluten flour 90 grams
- pure milk 50ML
- sweetening
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
Protein frost: put five proteins in a slightly larger plate and hit the bubble with an electric omelet
2
One third of the fine sugar (50 grams of sugar) in the protein, one third of the fine foam, one third of the fine sugar, and one third of the high speed that continues to reach the state of a stripe
3
Finally, you add the rest of the sugar, and you keep hitting the dry-haired bubble, which is when you lift an egg-beater, the protein pulls out a short one. Little straight angles
4
Oyster paste: put 5 yolk and 30 grams of fine sugar in the other plate, smoothed it down with a manual omelet
5
add 50 ml to the mix and 50 ml to the mix
6
Finally, 90 grams of low-strength flour is sifted slowly to smooth, fine and non-particleful
7
Once the yolk paste is finished, a third of the cream is taken into the yolk paste, evened with a rubber razor; and a third of the yolk cream is taken into the yolk paste, evenled with a rubber razor
8
Finally, all the paste from the yolk paste was poured into the rest of the protein frosting
9
Throw the paste into an eight-inch round cake model, sting it on the table a few times, shake the bubbles in the cake paste
10
Ten minutes for oven preheat. Put the cake in the middle of the preheat oven
11
When the cake is baked, take it out with the insulated gloves, put it on the table a few times, and then put it on the grill, and when the cake is completely cooled, it's off