Chi Fung Cake

By VicentaLakin

Chi Fung Cake
I've always liked square cake, and I bought a "positive" square cake model. A few times it's dented, it's frustrated, it's bound to the top. Until the previous two days, when you accidentally saw @a recipe that tasted better than a guacamole, the text mentioned that when a lump of cake falls into a square mould, the bubble will be smouldered gently and slowly, because the square model is so thin that if it goes into the air, it will go to the bottom. So I flipped out the formula and made it into another square. The reason for failure is so simple! With butter, a little decoration, a nice square birthday cake。

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Steps for Chi Fung Cake

  • 1
    We're going to use low-banded flour
  • 2
    Egg clean is separated from egg yellow, egg clear is frozen in the fridge, and the yolk is returned at room temperature. Wen
  • 3
    Milk and vegetable oil pouring into the pot with half a fine sugar
  • 4
    It's full integration, milking
  • 5
    Sift in once-sifted low-banded flour
  • 6
    Cross-crossed to dry powder
  • 7
    Add yolk
  • 8
    This step is not to mix too much to preserve the natural yolk-specific omelette。
  • 9
    The venom is removed from the refrigerator freezer, and at that point the pelvis is covered with thin ice, and the venom is frozen to this extent and will become more stable after the break。
  • 10
    Add a little salt, squeeze a few drops of lemon juice (which makes the egg clear easier to pass out and increase stability) and use the medium speed of an electric omelet to pick up a rough bubble and add a small amount of sand. Sugar
  • 11
    The electric omelet was activated at a speed of approximately four minutes and hit the foam in a soft and loose way and splattered on the side wall of the basin. Add a second of the rest of the fine sugar
  • 12
    30 seconds quick, then the rest of the sand. Sugar
  • 13
    30 seconds to 1 minute, until the frost is light and loose, the radiant, the egg-beater is raised, and you can see the straight, small angles
  • 14
    Dig a third of the protein cream with a razor to the yolk paste
  • 15
    Specific method: Scratch to the side of the basin
  • 16
    Scratch side contact with paste, rowing from one side of the basin to the other
  • 17
    The razor then flips upwards into the paste (i.e. up to approximately 9 o'clock), the right hand scratches with a razor, and the left hand turns the pelvis counterclockwise 60 degrees. Be careful to keep it moving, fast and rhythmically
  • 18
    When the paste gets smoother, it drops into the protein basin, and continues to swirl with the technique just now
  • 19
    It's so smooth and radiant that it's turned out with a razor and it won't drop right away。
  • 20
    It's supposed to be like a ribbon. If the cake goes down the drain and ticks, it won't be good. Turn the mold gently, flatten the pastry surface, shake the bubbles two times, pierce the bubbles with toothpicks
  • 21
    The oven is pre-heated at 150 degrees (the temperature shown in the thermometer in the oven) above. It is in the lower middle level, with 115 degrees and 55 minutes above 130 degrees and then 120 degrees and 15 minutes above. I'm going to fall from a 30-centimeter height and then I'm going to hang myself
  • 22
    If it's cold enough, it'll break the edge of the cake, press it down, and then the four sides of the cake will be separated from the mold, and the cake will be pushed up from the mold
  • 23
    And then I'll separate the cake with my hands
  • 24
    The whole cake came out
  • 25
    You can cut the pieces
  • 26
    Or a little decorating. It's nice to make a nice birthday cake

    • Chi Fung Cake Make Tips

    And beware that the fire should not be too high when baked, nor too close to the fire, lest it be dimpled. There's five floors in my oven. I baked them on the second floor。

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