Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- milk 60g
- vegetable oil 40g
- low-gluten flour 85g
- fine sugar 90g
- oil appropriate amount
- lemon juice appropriate amount
- salt appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Chi Fung Cake
1
First, separate the yolk and the protein. Vegetable oil, milk and 30 grams of fine sugar mixed with hand-held eggs2
Add sifted low-banded flour and then we'll be fine3
Add yolk, and the yolk part will be ready4
It is followed by protein frosting, where protein is added to the lemon juice with an electric omelet to the fish eye bubble, salt and one third of the sweets used for protein, and continues to stir。5
When the bubble disappears, the protein frost is thick and thin, and then a third of the sugar is added to it, and it continues6
When the protein hits the line, add the rest of the sugar, and keep messing around7
When you pull your balls up, you can pull out a small, straight angle8
Take a third of the distributed protein and join the yolk paste. The way you flip it, that's, try to flip it from the bottom up (no cooping, easy to melt the protein) and mix the protein with the yolk. even9
Pour mixed yolk paste into the remaining protein and continue to mix it with the protein completely. even10
Puts the good paste down in the mold, shakes it twice hard, shakes the bubble in the paste. Put it in the lower and middle of the preheated oven and bake it up and down at 160° for 60 minutes. Put on the insulation gloves and then get the mold