Chi Fung Cup cake
By VicentaLakin
This cup cake is for noodles. No fall, no cracks, no dents. You can try it。
Recipe Recommendations
- low-gluten flour 55 grams
- eggs the 4
- corn oil 45 grams
- milk 20 grams
- fine sugar 50 grams
- salt 1 gram
- sweetening
- roast
- an hour
- simple
Steps for Chi Fung Cup cake
1
Low-banded flour is filtered early。
2
Corn oil was burned up to 120 degrees left and poured into flour in a paste。
3
Three yolk plus one full egg, three yolk and one full egg, three yolk and one full egg, and three yolk and one full egg, are added below temperature。
4
Just mix it evenly。
5
Three proteins and one gram of salt are divided into fine sugar for a break。
6
CALL NINE DISTRIBUTIONS, NO DRY HAIR BUBBLES。
7
One third of the protein is tumbled into the yolk paste。
8
The way the protein goes back and continues to tumble。
9
Squeezed into the cup with a bouquet. The oven is 130 degrees preheat。
10
PUT IT IN THE ACA OVEN AT 130 DEGREES FOR ABOUT 50 MINUTES, DEPENDING ON YOUR OWN OVEN TEMPERATURE, IF THE TEMPERATURE IS HIGH, THE AMOUNT OF WATER IN THIS BOX IS HIGH, AND IF YOU DON'T CRACK, YOU HAVE TO BAKE IT WITH COLD, SLOW, COLD, SLOW, COLD。
11
Out of the oven, no crack, no fall。
12
It's fun to burn a pig with a copper membrane。
13
It's a very delicate, soft, unscathed casserole cake。