Chi Fung Cake
By VicentaLakin
Eggbeater, King's book, cake mold, raw materials are always ready, but they never try Tsim Fung, and it's McFin who's been trying today。
Recipe Recommendations
- eggs three
- low-gluten flour 48G
- salad oil 22g
- fresh milk 22g
- sugar 34 grams
- sweet fragrance
- roast
- several hours
- senior
Steps for Chi Fung Cake
1
Protein yolk separation。2
Plumbing of protein to fish eyelids, with one third of sugar。3
Continue to spread the protein thick and thick, adding one third of sugar。4
The flow of protein to the surface continued, with one third of the remaining sugar added。5
Continuing to have a straight angle indicates that the protein has already had dry hair bubbles and can be stopped and kept in the fridge。6
Add the yolk in the map to sugar, break it up gently, then add salad oil and milk, mix it evenly, and then add sifted flour。7
One third of the good protein is in the yolk paste, so it's smooth, and then it's pouring all the yolk paste into the protein basin, and it's fully mixed, and it's light yellow。8
Put it in the preheated oven. All right, my oven's small. I turned off the fire when I found the skin。9
Take it out, rebut it right away, and then take it off。10
It's a little ugly. Maybe I'm in a hurry, you know? But it's delicious。Chi Fung Cake Make Tips
1. Waterless and oilless, preferably stainless steel, protein-rich basins. Without an eggbeater, I've had a long run of protein, and it is hard to imagine that if I don't have an eggbeater, I'll probably have a broken hand. 3. The yolk does not pass out, it is easily dispersed, or it will affect sophistication. Flour may not be over-mixed to avoid stretching or bubbles。