Tsim Fung
By VicentaLakin
I MADE TWO SIX INCHES OF WIND, MATERIAL X2
Recipe Recommendations
- low-gluten flour 50 grams
- egg yolk 50 grams
- corn oil 35 grams
- protein 80 grams
- pure milk 40 grams
- fine sugar 60 grams
Steps for Tsim Fung
1
Prepare all the raw materials, the omelet and the yolk, the pelvis must be free of oil and water, and there can be no yolk. Put pure milk and corn oil in the yolk and let pure milk and corn oil wrap it around the yolk and put it aside。
2
Protein is ready, sugar is ready, sugar is to be added three times, an electric omelet is to start with a low speed, a thick bubble appears, and the first sugar (one third)。
3
Three sets of high-speed ejection, second time sugar when the protein is thin。
4
Three high-speed rounds continued, and when proteins were tattooed, sugar was added for the third time。
5
Slow-cut hair, scraping with razors on the edge of uneven protein cream, slowly shattering in the middle of an egg basin, lifting an egg-beater and having a vertical tip. At this point, the oven is set to burn at 160 degrees and preheated at 150 degrees. The temperature of each oven varies, depending on the temper of the oven。
6
Now we make yolks, yolks, butter and milk, evenly mixed with hand-plugs。
7
The low-banded flour is sifted and then evenly mixed with the manual omelet until the flour and other materials are fully integrated。
8
The good yolk paste is fine, sticky, no particles。
9
Dig a large spoon of protein into the yolk paste, mix it evenly and then fall into the protein, and never draw a coil of it。
10
Put all the mixed paste in the remaining protein cream and mix it with a flipping hand。
11
We're in the molds, and we're about 15 centimetres tall, and then we're going in with a razor, and we're going to shake it, and we're going to blow the bubble out。
12
Put it in a pre-heated oven and burn it 150 degrees for 50 to 60 minutes。
13
Once the roasted twilight is out, it will fall at 15 heights above the table, one or two will be fine, and then it will be completely cooled and demould。Tsim Fung Make Tips
1. The egg-cleaning basin must be oil-free and water-free. Scratches are drawn from the middle, to the bottom, to turn the egg basin, to the side of the basin, to repeat, until the twirl is smooth enough to see white protein cream。