Chi Fung Cake
By VicentaLakin
The little oven that took me to the baking road was finally revived with the help of friends. I couldn't wait to bake 2-6 inches of wind to test the furnace temperature. The small oven is 130 degrees lower and 45-50 minutes lower, and the temperature is stable。
Recipe Recommendations
- large eggs 4-5 a
- low-gluten flour 70g
- corn starch 10g
- corn oil 40g
- milk 45G
- fine sugar 60g
- cocoa butter a little
- sweetening
- baking
- an hour
- ordinary
Steps for Chi Fung Cake
1
Milk and corn oil pour into the bowl。
2
Smuggled with an egg to full emulsion。
3
Scan low powder。
4
Just mix it without dry powder。
5
Add yolk
6
Scratch irregularly with an egg until it's fine。
7
One-time white sugar in the protein (or three-times) with a medium-speed stroke of the egg。
8
And finally, we're going to slow down the protein cream。
9
Take a third of the protein cream and put it in the yolk paste and placate it。
10
Put the whole yolk paste in the protein cream。
11
Scratch it with an egg, and it's very delicate。
12
Pick some cake and squeeze some cocoa sauce。
13
Put cocoa paste in a flower bag。
14
Half the cake is flat。
15
Squeeze a layer of cocoa paste and pour the rest of the cake into a light shock。
16
Just squeeze the rest of the cocoa sauce。
17
The oven preheats 130 degrees down floor 45-50 minutes (time temperature for reference only)
18
It's hot, it's cold。
19
It's hot and cold。
20
Slice for consumption。