Chi Fung Cake
By VicentaLakin
It's simple and difficult to say that twilight cake is a mandatory bakery course, because there's a lot of attention to be paid to making twilight cakes that can affect the final product if one step is not done properly...
Recipe Recommendations
- egg yolk of 3
- fine sugar 80 grams
- vegetable oil 30 grams
- milk 35 grams
- protein of 3
- low-gluten flour 55 grams
- milk fragrance
- baking
- several hours
- simple
Steps for Chi Fung Cake
1
Separate the yolk and place it in two clean, oilless containers. Medium2
Add milk, salad oil, 30 grams of sugar3
Scan low-banded flour4
They mix it with an egg-beater and they're dry powder5
Equator with lemon juice. 25 grams of sugar in two6
Add a third of the protein cream to the yolk paste, gently twirling it from the bottom up with a rubber razor7
Fall in the remaining protein cream, evenly mixed8
Falling into a cake mold and full of seven to eight points, biting a few times over the table, venting bubbles9
Put it in the oven at 140°C and bake it for 45 minutes10
Just chill outChi Fung Cake Make Tips
ONE, I USED THE PE 5386, AND WHEN YOU USED THE OTHER BRANDED OVEN, THE TEMPERATURE WAS ADJUSTED. 2. EQUATOR FLUIDS MUST USE FRESH EGGS, WHICH ARE THEN SEPARATED, PREFERABLY IN A STATE OF CONSTANT TEMPERATURE, WHICH IS EASIER TO PASS. INSERT TOOTHPICKS TO SEE IF THERE ARE RESIDUES ON TOOTHPICKS. FLOUR IS SIFTED, CAKES ARE TUMBLED EVENLY AT THE TIME OF PRODUCTION, BAKED CAKES ARE IMMEDIATELY REBUTTED AND COMPLETELY COOLED BEFORE DEMODELING。