Chi Fung Cake
By VicentaLakin
Hot noodles, low-temperature baking, twirling cakes made like lactate cakes
Recipe Recommendations
- eggs of 3
- low-gluten flour 50g
- white sugar 45G
- Canadian canola oil 40g
- milk 45G
- white vinegar 2 drops
- sweetening
- baking
- an hour
- ordinary
Steps for Chi Fung Cake
1
Preparation material。
2
The yolk split into the bowl and spread the spare。
3
Find a bowl and sift in low-banded flour。
4
Mustard oil is released into a microwave fire of 1.5 minutes and is about 90 degrees。
5
Pour hot mustard oil into flour and mix it evenly。
6
Milk pours in, and the sides mix evenly。
7
The yolk drops in, and the sides mix evenly。
8
Finally, it's a fine paste。
9
The protein is placed in an oil-free, water-free bowl, with two drops of white vinegar, three times with sugar, and up to the length of the hook。
10
Take a little bit of protein into the bowl of yolk paste。
11
Scratch up and down。
12
最后把拌好的面糊倒回蛋白盆里，Scratch up and down。
13
Falling inside the cake mold, stinging bubbles。
14
Put it in a pre-heated oven, 150 degrees, up and down, mid-level, about 40 minutes。
15
Baked cake out。
16
It's cool before you take off
17
Soft cakes like clouds。
18
super q-twilight cake。Chi Fung Cake Make Tips
It's Canadian mustard oil. It's clean, doesn't contain cholesterol. It's low in saturated fat