Bean Chifeng

By VicentaLakin

Bean Chifeng

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Steps for Bean Chifeng

  • 1
    Put 5 yolk and 20 grams of fine sugar in the plate, and use the manual omelet to smooth it down
  • 2
    3-4 times with salad oil, milk, and sour fluids are even, dense, unoiled and water separated.
  • 3
    Scan 90 grams of low-banded flour
  • 4
    Smuggle slowly to smooth and thin
  • 5
    Put the bean in
  • 6
    Smuggle evenly
  • 7
    Put five proteins in the egg plate, use an electric omelet to reach a blistering state, add a third of the fine sugar to the protein (60 grams of sugar)
  • 8
    Switching speed to thin foam, adding a third of fine sugar, and continuing high speed to a state of visible texture。
  • 9
    Finally, add the remaining one third of the sugar to the dry-haired bubble, lift the egg-beater, and the top protein is triangulated without bending.
  • 10
    Take a third of the protein cream into the yellow paste。
  • 11
    It's even with a rubber razor。
  • 12
    Finally, all the paste in the yolk paste was poured into the remaining protein cream。
  • 13
    It's completely smooth to smooth and thin, and remember to roll evenly from the bottom with a rubber razor
  • 14
    Put the paste in an eight-inch round cake model, then drop it down on the table a few times, and shake out the bubble inside the paste。
  • 15
    The oven is preheated for 10 minutes, and the cake is placed in the middle of the preheated oven, with 160 degrees of fire and 40 minutes of roasting。
  • 16
    When you're baked, you take out the buttons, and you get rid of them when they're cold.

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