Chi Fung Cup cake
By VicentaLakin
The cake in this section is made using the method of twilight cakes, which are loosely organized, and have a warmer taste than the two previous cakes, which used full eggs and eggs to sew egg fluids, oilless and waterless, and which, because of their high moisture content, should be baked in a cold and slow manner in order to achieve a non-recessional and non-breakable effect. For several days, three different cupcakes were produced in different ways (all eggs, eggs, twilight) and, in sum, I thought that the simplest was to make cakes with whole eggs, while the most delicate of them was twilight。
Recipe Recommendations
- low-gluten flour 120 grams
- eggs of 4
- milk 75 grams
- white sugar 60 grams
- corn oil 40 grams
- white vinegar 5 drops
- salt 1 gram
- sweetening
- baking
- an hour
- ordinary
Steps for Chi Fung Cup cake
1
Equator, yolk, protein in a waterless, oilless bowl。
2
Smash milk, oil, add yolk, and mix evenly。
3
Sift low-banded flour, blend it up, and make good yolk paste, and do not overwrite it so that it does not rise。
4
Protein is added to salt, vinegar, and sugar is added three times in order to have a hard hair。
5
Take a third of the protein paste and add it to the yolk paste。
6
The paste is then poured into the remaining 2/3 of the protein paste, which is fully integrated with the yolk paste by cutting and mixing。
7
Preheat oven, set the paper cups。
8
It's about eight cents full。
9
Put it in a pre-heated oven, 120 degrees, lower middle, 35 minutes。
10
Out of the oven, out cold, you can eat。Chi Fung Cup cake Make Tips
1. The time and temperature of the roasting shall be based on the home oven. The method of mixing low-banded flour is to flip, never circle, and it will melt. 3. Owing to the high water content, it is advisable to use cold and slow roasting to achieve a non-retard and non-fragmentation effect。