Tsing Fung pastry cake
By VicentaLakin
First baking, Chi Fung, my first cake
Recipe Recommendations
- low-gluten flour 70 grams
- eggs of 4
- unsalted butter 25 grams
- Fine sugar for cake 65 grams
- lemon juice few drops
- water 60ml
- milk fragrance
- roast
- several hours
- ordinary
Steps for Tsing Fung pastry cake
1
70 grams of flour, 25 grams of butter, 65 grams of sugar, four eggs
2
Separate proteins, yolk, four separated proteins with 65 grams of fine sugar, and a few drops of lemon juice with an eggmaker to get wet hair bubbles
3
A good protein can tell the horizontal pattern
4
i put 25 grams of butter with 60 milligrams of water
5
When the butter cools, sift in the container. Pink
6
Add four separate yolks
7
It's smoother with a hand-beater. It's smoother. Pink
8
Take a three-point shot of protein and yolk
9
I've got some cake tossed into the remaining protein
10
Up and down, don't mess around
11
I've got the cake in the mold
12
After 170 degrees of preheat in the oven, put it in the middle, 140 degrees in the upper and lower tubes, 40 minutes of roasting
13
The baked cakes are evenly coloured, and the milk smells so rich
14
Crossed with a knife after cooling (no special cake knife, fruit knife)
15
The cake comes in small, tastes good. It's the first time, but it's full of pride and happiness