Chi Fung Cake
By VicentaLakin
- sweetening
- roast
- half an hour
- simple
Steps for Chi Fung Cake
1
Preparation material。
2
The protein is separated, and it's in an oil-free and water-free basin。
3
The yolk spread。
4
The date is boiled, go to the core, and the casserole is turned into a date。
5
Put in flour and sugar, corn oil, milk, date paste. Turn the pasta。
6
Good pasta。
7
The white sugar is in three equals, and the first one is placed in the protein basin, adding a drop of vinegar to prevent the bursting of the protein. Pumping machine pacing protein。
8
Bubbles up。
9
Put the second white sugar in the pot again and keep the protein running。
10
Third time in sugar, high-speed protein。
11
It's a hard-on, but it doesn't run backwards。
12
The chorded yolk paste is added to the distributed protein three times, each time it is mixed up and down, and there is no garbing in order to avoid bubbles. The oven is preheated at 90°C。
13
Put the preheated yolk paste in the preheated mold。
14
The molds were placed in the oven at a temperature of 110°C, which lasted about 50 minutes。
15
When the oven ceases to fire, take out the cake molds and cool them off。
16
No collapse, no crack。
17
It's rich and flexible. Soft, really like a sponge。
18
Cross-section, good effect。Chi Fung Cake Make Tips
One flour must be low-condensed, and there is no low-condensed powder to add some starch. The temperature of the 2 ovens is based on the temper of the ovens, the colour changes, the memory, and the temperature is not high. The amount of flour is fixed on the basis of density。