Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- low powder 52 grams
- fine sugar 40 grams
- corn oil 25 grams
- eggs of 3
- milk 25 grams
- lemon juice
- milk fragrance
- roast
- several hours
- ordinary
Steps for Chi Fung Cake
1
Get your food ready
2
Separate three eggs of protein from yolk in a bowl without water or oil
3
Twenty-five grams of milk, 25 grams of corn oil mixed, evenly mixed with a hand-plug, 15 grams of sugar mixed, and, lastly, fully evened with yolk
4
Add sifted low-band powder
5
The mixing is even to the point where there are no particles. It'll be 120 degrees and 10 minutes on the preheat oven
6
Three of the proteins added six to seven drops of lemon juice, with a low-speed electric omelet to the first one-third sugar in a fish eye
7
Then the high-speed ejaculation saw the protein get thinner and add the remaining one-half sugar
8
Keep going at high speed until the protein has a clear line to the rest of the sugar
9
Until there's a tiny tip of the protein on the head of the eggbeater, which is what you call a hard hair
10
One third of the protein extracted from the protein with a razor is added to the yolk, evenly mixed (non-flower, easy to melt)
11
And then you pour the modulated yolk into the protein and mix it in the same way
12
Putting the mixed paste into a 6-inch twilight cake mold, slashing the surface, dropping it in parallel from about 20-30 centimeters, shaking a few times, blowing up the bubble in the face
13
It's about 60 minutes below the preheated oven
14
When you're done, take it out, shake it a few times, put it on the cool net, wait for it to cool off
15
Cut off the internal structure, soft...
16
Completed ChartChi Fung Cake Make Tips
Because each oven has different properties, the temperature must be properly adjusted for its own oven 2) This is a sweetness, and if you like a sweeter one, you can also add a little sugar 3)