Hokkaido Chifeng Cup
By VicentaLakin
Tsing Fung Cake, though it'll be "crazy" for all of us, but a proper change of course will show that it's still doing well
Recipe Recommendations
- eggs of 2
- milk 15g
- low-gluten flour 13g
- olive oil 15g
- fine sugar 35g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Hokkaido Chifeng Cup
1
Pelican yolk separated, sugar powder added to the yolk
2
Add Milk
3
Add olive oil
4
Scan low-banded flour
5
Protein powder added sugar three times
6
Take a third of the protein and put it in the yolk
7
Smash it and then fall back into the protein
8
Slice evenly
9
Loading a flower bag
10
Squeeze into a cake cup. Sixty-seven percent
11
The oven's preheated, about 180 degrees and 15 minutes of fire
12
Done