Milky Chifeng cake
By VicentaLakin
Twilight cakes are loosely organized, they have high moisture content, tastes are fresh, tastes are warm, and they are always loved by their families. Today, two twilight cakes have been produced in a row, and their taste is much more beautiful and sweeter, thanks to the exclusive use of milk。
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Milky Chifeng cake
1
Eggregation, yellow separation. Milk, oil, yogurt。
2
Add sifted low-banded powdered. Don't over-mix it so that it doesn't get cramped。
3
Protein with a small amount of salt, vinegar, maize starch, added three times to sugar and sent to a hard hair bubble。
4
Take a third of the protein paste and add it to the yolk paste。
5
The remaining two-thirds of the protein paste is then poured into the mixed paste (the usual practice is to pour the paste into the remaining two-thirds of the protein paste, and I pour the remaining two-thirds of the protein directly into the mixed paste, which is the same effect, but not all of the protein in the yellow paste at the same time, which makes it difficult to even it evenly) and to mix it fully with the egg paste by cutting and flipping。
6
Down into the eight-inch round of cake, shake the face with your hands。
7
The oven is preheated at 130 degrees, up and down, in the middle and lower floors, for 50 minutes, depending on the timing and temperature of the oven. When it's done, take out the cake, shake it down two times, drain the gas, rebut it, let the water out, cool it off。Milky Chifeng cake Make Tips
The chiffon cake will rise slowly over time, reaching a point where it stops rising. As it approaches maturity, it begins to settle back to a level almost flush with the mold. Bake for another 5 to 10 minutes, and it will be done. You will detect a rich aroma, and the surface will be golden yellow. Gently press the surface with your hand; it should be springy and not leave an indentation. At this point, you can remove it from the mold, tap it, and invert it.