Mi Chi Fung Cake
By VicentaLakin
A ONE-TO-ONE REVIEW OF THE LESSONS SHARED IN THE PREVIOUS PERIOD HAD SOLVED ALL THE PROBLEMS OF SMALL PARTNERS IN PLAYING CHI FUNG, SEEING THAT LITTLE PARTNERS, BOTH IN THE CUP AND IN CHI FONG, WERE THE TOP-SIZED, NEW MI CHI FUNG PLATTERS THAT GAVE ME A GREAT DEAL OF ENTHUSIASM FOR THE GROIN SERIES BECAUSE OF GOOD DIGESTION AND BECAUSE I HAD A HEALTHY TASTE OF CHINESE STOMACH, SMALL RICE GRAINS, WHICH MADE IT EASIER FOR MANY OF THEM TO WORK ON MILLET POWDER THAN FOR THE FABETTE FB301336 MEDIUM-SIZED CHIMPANZEE MOLDS THAT WERE WARMED AND WARM AND UNBREAKABLE DURING THE BAKING PROCESS。
Recipe Recommendations
- egg yolk 3 pieces
- fine sugar 25g
- Xinliang millet cake powder 50g
- water 35g
- sunflower oil 30g
- protein 3 pieces
- lemon juice few drops of
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Mi Chi Fung Cake
1
Prepare the material for the twilight cake。
2
Water (or milk), sunflowerseed oil, fine sugar mixed with lactation。
3
ADD RICE CAKE POWDER AND DRAW W OR Z FONTS TO DRY POWDER。
4
ADD YOLK AND DRAW W OR Z FONTS TO SMOOTH AND FINE YOLK PASTE。
5
The protein is put in the freezer and is taken out in a slag of ice, adding several drops of lemon juice, in three minutes with sugar to a smoother bend。
6
The protein cream is mixed with the yolk paste。
7
The yolk paste is poured back into the protein cream and then flipped back to a metallic slide like a ribbon。
8
It's about eight percent full。
9
The temperature is for reference only, depending on the actual situation in your oven。
10
Take the chimphoon out of the oven and depress the net frame。
11
Demolition by hand or using tools。Mi Chi Fung Cake Make Tips
PETTY: 1. BE CAREFUL TO DRAW TYPE W OR Z WHEN THE YOLK PASTE IS MIXED TO AVOID BUBBLE CREATION. 2. PROTEIN FROSTING TAKES CARE OF ITS STATE. 3. DOUBLE-TWIRLING IN ORDER TO AVOID BUBBLES. 4. THE TEMPERATURE OF THE BAKERY IS BASED ON THE ACTUAL SITUATION。