Chi Fung Cake
By VicentaLakin
It's a pressure cooker, a power cooker. I'm using a 6-inch twirl cake mold because it's only two eggs.
Recipe Recommendations
- eggs of 2
- low-gluten flour 40g
- corn oil 20g
- milk 30g
- fine sugar 35g
- sweetening
- braised
- an hour
- ordinary
Steps for Chi Fung Cake
1
Prepare the material first
2
the yolk is separated, the protein droplets must be oil-free and water-free
3
Add milk and mix it evenly
4
Add salad oil and evenly mix it
5
Scan low-banded flour
6
If it's too thick and holding up, then we'll do it with milk
7
Let's just press the fort to keep it warm for a while
8
i'm lazy, i'm often one-time, and we'll do it three times
9
To dry hair bubbles, hair can pull a straight angle
10
Half the protein in the paste, even with a razor, won't melt, and I don't have to be careful. I remember making the cake for the first time, and I was so careful to mix it for 10 minutes
11
When you're done, you pour it into the rest of the protein. even
12
You've got to make a nice drop
13
Fall into a six-inch cake mold
14
Wet paper towels. Just plain napkins
15
Put it in the cake
16
Start the cake key and wait for the cake to come out
17
Did you see the claws on the cake? One cake program for my meal is 40 minutes, with a hand pressed after the time, not yet ripe, and another cake program, which ends manually in 10 minutes. Root toothpicks, no face, just..
18
It's gonna come out of the oven, and it's gonna go cold and then it's gonna go off
19
Cut, eat
20
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21
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