Chi Fung Cake
By VicentaLakin
Since we started baking, there's almost a cabinet of all kinds in the family. It's not like it's just getting into a mid-air wind model, and I can't stop and I'm starting to do it again
Recipe Recommendations
- eggs of 4
- low-gluten flour 70 grams
- salad oil 33 grams
- milk 33 grams
- sugar entering protein 49 grams
- sugar into egg yolk 25 grams
Steps for Chi Fung Cake
1
Get everything ready
2
Separate the yolk, add sugar to the yolk, mix it evenly, and mix it equally with milk and oil
3
We'll have three proteomies
4
When the protein hits dry hair bubbles, it's in the freezer to avoid bubbles
5
Low powder filtered, added to the yolk, so that it is not dried, not too long, so that the flour doesn't get cramped
6
You can't last too long until you add the distributed protein to the yolk paste three times. Bubble
7
The last piece of cake
8
Falling into a cake model, blowing out bubbles, entering the middle of the oven, 170 degrees, 40 to 45 minutes, and controlling the time with the actual temperature of the oven
9
I'll cook it and dry it
10
Let's eat