Chi Fung Cake
By VicentaLakin
It's been done several times, every time, with some cracking but no effect on the taste of the cake, especially soft and delicious, no less than in the cake shop, with too many additives in the cake shop to give to the baby, and only eggs and sugar to share with everyone who loves to bake。
Recipe Recommendations
- eggs of 5
- low-gluten flour 85g
- milk 60g
- corn oil 60g
- white granulated sugar 70g
- white vinegar few drops
- white sesame appropriate amount
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Chi Fung Cake
1
We'll have two water-free and oil-free basins, and we'll split the eggs。2
the yolk is mixed with 60 g milk, 60 g corn oil, 40 g white sugar。3
after the mixing, 85g low-banded flour was sifted three times。4
When mixed, the yolk paste is smooth, with no flour particles。5
a few drops of white vinegar, one minute of egg-beating, 30 g of white sugar, three times, and texting to the pattern so that the texture is fine。6
A single third of the protein is taken first and evenly in the yellow paste。7
I'm going to put it all in the protein basin. Don't mix it。8
Loaded in a six-inch cake mold with an appropriate amount of white sesame。9
Put it in the oven for 120°C-30 minutes。10
When it's done, it'll shake twice。11
When it's cool, it's dry, if it's not cold, the cake will collapse, the cake will be ready, especially soft and delicious。Chi Fung Cake Make Tips
You've got to do what you have to do. You've got to remember the number of grams of everything