Chi Fung Cake
By VicentaLakin
I used to fail before making chimpanzee cake, and now I know it's not hard to do it, and after a lot of failures, I learned from my predecessors, and one day, a oeuvre told me a secret, and she said that White wanted to make a chimpanzee cake, that she wanted to go to see a sweet chimpanzee video, that I could listen to it, and then I looked at it, and I started reading it, and I tried to do it once, but I couldn't remember the process, but it was better than before, and then I looked at the video several times, and I did it three times in a row, and it was better than a year. I'm very grateful to the food man! And then we did it again, and this time it's a lot more successful than before, and it's good for me. I made eight inches of twilight cake, no pedals, and the cake was soft. And when I fell into the mold, the rest of the cake was pasted, and I made a few cupcakes, and it was very soft。
Recipe Recommendations
- low-gluten flour 100g
- protein
- egg yolk
- pure milk 75g
- fine sugar 100g
- corn oil 60g
- corn starch 10g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Chi Fung Cake
1
All materials must be prepared in electronic scales。
2
Separate the omelet from the yolk in two stainless steel pots to ensure that there is no yolk in the omelet. All tools and basins must be clean, waterless, oilless
3
Pour milk and oil into a bowl of yolk, shake them a little bit, so that milk and oil will wrap the yolk。
4
It starts with proteins, and electric omelets spread the eggs at low speed。
5
Then the high-speed ejaculation of the proteins makes a small tip, adding a third of the sugar。
6
Continues to spread at high speed, with resistance to the protein, adding one half of the white sugar when forming a thorn。
7
Scratch the edge of the edge with an uneven amount of protein cream, followed by a vertically low-speed mix of egg cream, which forms a flat, small bubble, absorbs air bubbles, and looks at whether the protein cream is light or light. It takes two to three minutes to get a good protein cream。
8
Low-precision flour is sifted in egg yolk。
9
The material is evenly mixed with a manual omelet, making the paste sticky。
10
Now it's time to check for protein cream, to stir up a pile of protein cream with a hand-pumper, to see if the surface and the bubble inside are even. The best position is to follow the pre-settling state, and then to mix it with a hand-pumper, the protein can be used. (If the static protein cream is dry and rough and the problem is not serious, it will have to be hit with a hand-to-egger for a while to restore it to a delicate state and then the protein cream will be used. I'm not sure
11
One third of the protein goes into the yolk paste and is evenly mixed with a tangled hand。
12
And then pour the mixed paste into the remaining proteins, or even it evenly with the tumbled hand。
13
The face is then thrown into the mold, about 15 centimetres of height, slowly down, and the bubble is blown out of the atmosphere, with toothpicks that break the surface spring or can circle。
14
It is then placed in a pre-heated oven, 160 degrees, and in the lower middle level for 35 minutes。
15
A baked twirl cake falls from a height of 15 centimetres and falls twice, and then the buttons cool and then the twirls go off。
16
The color just fits。
17
The cake is soft too。Chi Fung Cake Make Tips
All tools must be clean, free of water and oil. 2. Protein strikes cannot take too long. They take a breath. 3. Temperature for reference purposes only。