Chi Fung cream cake

By VicentaLakin

Chi Fung cream cake
A six-inch cream cake for my daughter on the last day of the first three days of the day, or a cake made out of an air fryer

Recipe Recommendations

  • Original cake powder 70 grams
  • light cream 60 grams
  • eggs of 4
  • milk 50 grams
  • white sugar 50 grams
  • plaster cream 400 grams
  • sugar 35 grams
  • mango appropriate amount
  • Dragon fruit appropriate amount

Steps for Chi Fung cream cake

  • 1
    Get the materials ready
  • 2
    Protein clearings were placed in two separate water- and oil-free containers。
  • 3
    In yolk, 60 grams of light cream is evenly mixed。
  • 4
    Scan the cake 70 grams and mix it evenly。
  • 5
    Equation drops 15 grams of sugar, one gram of salt, a few drops of vinegar or lemonade. I don't have any lemonade. It works
  • 6
    It'll be 15 grams of white sugar when it's low to a big bubble。
  • 7
    Turn high-speed protein。
  • 8
    It's a straight angle to the bend, but it's fine。
  • 9
    Take one of the three proteins and put it in the yolk paste
  • 10
    Plugged yolk paste into the proteins, evenly rolled up and down
  • 11
    Scratched cake in a 6-inch anode cake model, shock a few times and drain out the bubble, put it in a pre-heated air frying pan, put it on tin paper for 140 degrees and 20 minutes (this step quickly covered with tin paper to prevent the cake from cooling and easily collapse), then placed it in 130 degrees and 30 minutes, baked it and inserted it in a toothpick, pulled out the cake without paste, otherwise the temperature of each frying pot would be different, and it would take time
  • 12
    Two slices of baked cake. I baked cake the next day. "No sawknife can do this."
  • 13
    The blue windmill has 400 grams of light cream added to 35 grams of white sugar, which is turned into butter。
  • 14
    A little bit of coconut milk was added to the middle, and that's the final product

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