Chi Fung Cake

1

eggs separate yolk from protein. four yolks with 30 g white sugar。

2

Protein backup。

3

160 g of low-banded flour, 150 g of white sugar, 140 ml of pure milk。

4

A little salt and white vinegar are added to the protein, and a third of the white sugar can be added to the protein when it hits the fish eye with an egg-cutting instrument。

5

A third of the white sugar for the second time can be added when bubbles are more subtle。

6

Finally, a third of the sugar is added, and the sharp angles of the protein are used quickly。

7

The yolk is mixed evenly with low-banded flour, oil, white sugar, pure milk。

8

I was filtering the egg fluid。

9

A third of the bowls of protein spoons of egg yolk, a spoon in the bottom of the cake, like a casserole, flips, scratchs, flips。

10

Then pour all the yolk into the protein fluid and continue to mix all the yolk with the same move as before。

11

It pours into the cake fluid from the top, and then shakes hard after the cake fluid, so that part of the bubble can be removed。

12

The oven is preheated for 10 minutes, up and down 180 degrees. When it's hot, put the cake in the oven, up and down at 160°C and baked for 35 minutes。

13

The baked cake is remoulded on the grill until it's completely cool. When defiling, a defilamentary knife can be used to circle around the cake, and then, at the bottom of the cake, the cake can be defiled。

14

You baked a good twilight cake。

15

It's the second baked cake。

The ovens that have just been bought have been scrambling recently, as a new hand in detail or not. One is the amount of cake that makes two six inches. 2 If the midway cake is too dark, you can turn off the oven and cover it with tin paper. I didn't buy electron scales, so the weight wasn't that precise, so don't worry about the weight of food. The 4 cake molds don't have a layer of oil, because the kamikaze cakes have to climb up like ladders. You can't get up with a oily twilight cake. Five chili cakes don't powder. Six flours can be added in two rows and one too many can be difficult to handle. I'm not filtering the flour, so the egg fluid with the flour is filtered. It's more subtle. Eight is the best white sugar for cake, so it melts. It's easier to buy an egg-beater. I used to hit him with my hands. An egg-beater is first used at a block speed and then slowly adds two or three. The 10-platter cake fluids should be slow, not too hard, otherwise the protein will melt. Eleven proteins with white vinegar will be better, and a little salt will make the cake taste more tedious. At the temperature of their ovens, 12 can bake a cake in two shifts, setting up two time periods to prevent their own cakes from being baked too much。