Hokkaido Chifeng cake

By VicentaLakin

Hokkaido Chifeng cake
There's a quote on the Internet from a well-known English writer that translates to say, "Whatever you give to a woman, you get more." You give her a sperm, she gives you a child; you give her a house, she gives you a home; you give her a bunch of food, she gives you a nice meal; you give her a smile, she gives you a heart. She'll magnify and multiply what you give her. Yes, when she was a child, she found it amazing that she could fabricate all kinds of sweaters with hair lines; each dish had its own recipe, and no one could imitate it; when she was a child, she could always give the most beautiful braids; and even one of my clothes she could turn into a favorite. Later on, when I had a home, I realized that it was the unique magic of women. There is always a need to keep the family clean, to study better ways for children to grow up, and to learn the various recipes for raising children to be good to older parents. And in this slow process, you'll find that you're really capable of being a magician and a Iron Man. It's like there's an oven, and you really have thousands of ways to bake it, cookies the day before yesterday, twigs tomorrow and twirl cake today. Even if it's a twilight cake, we can add a little innovation so that the softness of twilight cake becomes the softest twirling twirl cake of Hokkaido, like ice cream。

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Steps for Hokkaido Chifeng cake

  • Make Hokkaido Chifeng cake step 0
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    Prepare the material you need
  • Make Hokkaido Chifeng cake step 1
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    2. When the protein yolk is separated, 10 grams of sugar from the twilight part of the glucose is added to the yolk
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    3. When mixed to melt sugar, mixed with salad oil
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    4. Add water mixing evenly
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    5. Combination with sifted low-banded flour
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    After adding a few drops of lemon juice, six of the proteins will be given three times a fine sugar
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    Just get to the wet hair
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    8. A third of the protein paste is evenly mixed with the yolk paste
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    Then add the protein yolk paste to the rest of the protein paste
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    10. Put the pasta in the bag and squeeze it in a paper cup, and it's 50-60. Let's get the membranes fixed
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    In the pre-heat oven, 170 degrees, about 30 minutes
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    12. Production of Kashda sauce: Equalizing egg yolk with powdered overtime
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    When milk is boiled with fine sugar, it falls slowly into the yolk paste, while it is quickly mixing
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    14. Heated the mixed milk yolk fluid again, mixing it in the heat, turning it off when it boils
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    15. Smuggle to smooth paste
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    16. When light cream is released to a state where it can be shaped, it is evenly mixed with egg paste
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    When the baked cake cools, it is inserted into the middle of the cake with a small croaky mouth and squeezed into the cathedral sauce. Just squeezing to the surface. You can eat some sugar powder on the surface
  • Hokkaido Chifeng cake Make Tips

    MORE SKILLS, PLEASE