Chi Fung Cake

Recipe Recommendations

• eggs of 4
• pure milk 60g
• corn oil 50g
• white granulated sugar 60g
• lemon juice

• other
• roast
• an hour
• simple

Steps for Chi Fung Cake

1

The milk is mixed with corn oil, even to the point of no mixing。

2

Eggs are divided into egg yolk and egg polish, which are placed in a bowl with milk and corn oil, and in another empty bowl. (Don't mix a bit of yolk in the egg cleaner)。

3

The yolk and milk are evenly mixed with a hand-plug. Sifted in low-banded flour, poured in half white sugar, and evened the paste with shaving. Be careful not to mix it in one direction for a long time, so that the flour will get cramped

4

Take out the cooled egg clean, wipe the white fog by the bowl with paper towels, drop in three to five drops of lemon juice (if the tower powder helps to do better!), use the electric poacher to block out the egg, and add the remaining white sugar three times (when the bubble is in the net, when the bubble becomes dense, when the bubble is completely gone into butter), and when the egg clears up to the point where it can bend

5

One third of the eggs are emptied into the paste, evenly mixed with a shovel. Add the rest of the egg clears and a little mix. Put the mixed paste in the cake mold, probably down to eight. Because the cake will swell during the baking

6

The molds were taken to a height of 15 cm and fell down three times, shaking the air inside. Put the cake in the oven and bake it at 160 degrees and for 40 minutes。

7

Once the baked cake is taken out with the oven gloves, the same three times it shakes the steam out of the cake, rebuts the mold, so it doesn't turn back after the cake cools, and it's easy to get off the pattern! When the fully cooled cake is demersible, we'll finish the twilight cake, enjoy with our friends

Recipe Categories

• baking Recipes
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