Chi Fung Cake
By VicentaLakin
It's good, it's fine, it tastes good, it doesn't collapse, it doesn't shrink. It's just a little scratched on the back button. When I did it, I didn't take a picture. Yeah
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Chi Fung Cake
1
When the egg yolk is separated, the egg yolk, milk, oil is put in the basin, and the oil is moved, so the egg yolk is wrapped, before the yolk skin is dry。2
And then I'll give you the protein. When the protein is delivered, be careful to mix it slowly, then speed it up, and then put the first sugar on the protein when it's a little thinner, then speed it up, and add the remaining sugar and corn starch to it when the protein is much more white, and then when the protein comes up with a big bend, then a little bit of a mix, or the corn starch will fly. And then it's going to be slow, until there's a little bend or a little triangle. Put one side. The preheat oven can be 160-170 degrees
3
Sift the low powder into the yolk basin, mix it evenly with a manual omelet, not in one direction, and avoid spraining. A small amount of protein is then mixed into the yolk paste, cut open from the middle, with the left hand turning the egg basin in the direction of a clockwise, and the razor flips upwards. The mixed paste goes into the protein basin and continues to mix. According to this gesture, the egg paste won't melt. Look at the structure of the finished product. I cut it with a small knife. Okay