La Fai Chi Fong
By VicentaLakin
Lavender coffee, lavender twilight, delicious double twilight twilight。
Recipe Recommendations
- milk 50g
- low powder
- cocoa powder 15g
- eggs of 5
- corn oil 40g
- white granulated sugar 60g
- lemon juice few drops
- sweetening
- roast
- an hour
- ordinary
Steps for La Fai Chi Fong
1
The required materials are in good order, the protein yolk is separated, all containers are dry, no water and no oil。
2
Corn oil and milk are mixed and then added to the yolk, circled (without opening) with an egg-beater, and mixed with milk。
3
Scan low powder。
4
Scratch the low powder and yogurt with a razor to be even to the point where they are non-particle-free, with a smooth-scrutinized ribbon, and to the side。
5
The proteins are removed from the fridge, first with a low-speed egg-beater。
6
Add a few drops of lemonade and 20 grams of white sugar, and have a slow break。
7
Add 20 grams when the protein is softer and thinner and continues。
8
When the protein is sent to a texture, 20 grams of white sugar is added to the chart and the distribution continues。
9
Finally, a successful protein frost was released, with a sharp triangle of an egg-beater。
10
Take a third of the protein cream and drop it inside the yolk paste, with a razor quickly and gently twirling the yolk paste。
11
One third of the protein continues to be mixed into the upper steps (the protein frost is added three times to the yolk paste)。
12
Finally, the yolk paste was added to the remaining one third of the protein cream, evenly mixed。
13
Half of the mixed egg paste, sifting into cocoa powder, equally flat。
14
THE TWO-COLOURED EGG PASTE IS PACKED IN A BOUQUET, THEN SQUEEZED ALTERNATELY INTO THE MOULD, AND THE U TURNS DOWN A FEW TIMES, AND WHEN THE AIR COMES OUT, THE TOOTHPICKS ARE DRAWN FROM THE OUTER CIRCLE, FORMING A BEAUTIFUL PULL FLOWER。
15
The oven is preheated 5 minutes in advance, 135 degrees in the mid-level, 75 minutes, and can be disillusioned with a few strokes after the oven is out (in case of anode cake, if used, the oven is also pre-heated with a few strokes and then re-stuffed on the hanger until completely cooled)。
16
The finished chart。
17
The finished chart。
18
The finished chart。La Fai Chi Fong Make Tips
This recipe is suitable for an 8-inch cake mold. It is often said that chiffon cakes are difficult to make and prone to cracking, but it is not hard to make a successful one if you follow the method and pay attention to the key step of beating the egg whites. In fact, this cake rises above the mold and cracks slightly when removed from the oven, but the surface remains intact. As oven temperatures vary, please make adjustments according to the actual situation.