Chi Fung Cake
By VicentaLakin
[xing sichu] watch my micro-publics. besides the recipe, i've got a diet of 18 pounds. since when did this thing suddenly fly into the house like a spring wind? and even worse, just last week, our neighborhood was just a part of my moms who bought eight ovens and started their own baking trip, and the moms came to ask me, "what do i have to prepare?" all of a sudden, i don't know what to say, because i'm used to a lot of molds and stuff and i can't get my whole set ready? think about what it started with, so let's start with tsimwind, which needs relatively little molds, simple materials, and the classic and basic basis of cake, which is to be used as the bottom of a birthday cake, and to eat it alone. this is the experience that i've tried to refine, the sweetness of my taste, and she's been proud to say that she can bake cake with her eyes closed:
Recipe Recommendations
- low powder 90g
- sugar
- salad oil 40g
- eggs of 5
- milk 40g
- lemon juice few drops
- sweetening
- roast
- an hour
- simple
Steps for Chi Fung Cake
1
one, the protein is separated, a few drops of lemonade are added to the protein (not replaced with white vinegar), and a total of 60 g sugar is added three times to dry bubble hair, so that attention can be paid to the state of the omelette when sugar is added, although this is not necessarily as strict as this, but remember, the protein is to be pumped in a drum。
2
add 20 g of sugar to the yolk, evenly mixed, three times balanced with 40 g of milk and salad oil
3
Sifted flour and salt have been added to the yolk paste, with a soft tumbled rubber razor. Don't overwrite it so that it doesn't get cramped (if the flour gets cramped, it can make the cake taste too strong and affect the softness of the cake). One third of the protein goes to the yolk paste. Twist evenly with a rubber razor (twrite up from the bottom, do not circle to stir up so that the protein does not melt). When it is even, the whole of the yolk paste is poured into the pot of protein, evenly by the same hand until the protein and yolk paste are fully mixed。
4
Put the mixed cake in the mould, wipe it, shake it twice on the table with a hand-held mold, shake out the internal atmospheric bubble, mix the cake paste (which should be thicker and evenly light yellow). In the oven, 175 degrees of preheat in the lower layer is baked for 10 minutes to 160 degrees and 25-30 minutes。
5
Take the baked cake out of the oven and immediately rewind it to the cooling shelf until it cools (do not rebut it so as not to shrink). When it cools off, it's done
6
Cut it open and enjoy itChi Fung Cake Make Tips
1. The egg whites must be beaten to stiff peaks when the whisk is lifted.
2. To check if the cake is done, insert a toothpick into the center and remove it; if no batter sticks to it, it is ready. Alternatively, judge by time based on your experience.
3. Do not overbeat the egg yolks; just mix them evenly. Whether mixing the yolks or the batter, never stir in circles; instead, fold from the bottom upwards.
4. You must use salad oil; never use peanut oil or olive oil as they will affect the texture of the cake.
5. Never use a non-stick mold, and do not grease the pan. This is because a Chiffon cake rises by adhering to the walls of the mold.