Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- egg yolk of 2
- water 45 ml
- salad oil 55g
- low-gluten flour 65g
- cornstarch 16g
- sugar 25g
- protein of 2
- salt 2g
- white vinegar few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
Prepare all kinds of material. The red flamingo mud in the small bowl is forgotten and is no longer in the cake。
2
Separate yolk。
3
Separated egg clean。
4
Add salad oil, water, vanilla powder to the yolk。
5
Flour is sifted into yolk with flour and powdered powder。
6
Add an appropriate amount of white sugar to the plumb。
7
Second time with sugar。
8
It's like this。
9
Just hit the bend. At the same time, the pre-heat oven is 10 minutes up and down to 165 degrees。
10
A third of the protein is added to the yolk, evenly。
11
And then the yolk paste drops into the protein and tumbles evenly。
12
It's a little bit of a blistering that's pouring well into the mold。
13
In the oven, 170 degrees and 155 degrees for 35 minutes. Please observe the temperature adjustment and, depending on the circumstances, a slightly hard skin to cover with tin paper)。
14
The baked cakes are out cold, cut, delicious cakes soft and sweet。