Chi Fung Cake
By VicentaLakin
It's the original twilight cake. It's been a long time since the oven had grown hairy and baked a few cupcakes today, soft and soft and sweet. It's a little sesame for the cake. Wow, it's full of smell. It's just that you can't look well until you're cold
Recipe Recommendations
- eggs of 4
- corn oil 50g
- qingshui 60g
- white granulated sugar 70g
- low-gluten flour 80g
- White cooked sesame seeds a
- lemon juice few drops
Steps for Chi Fung Cake
1
Equator and yolk are separated and placed in oilless and waterless containers, respectively。
2
Add oil and water to the yolk basin and 10 grams of white sugar。
3
Add low powder to the yolk basin。
4
Smuggle into fine, granular paste。
5
A few drops of lemonade were added to the egg purifier, which was then sent out with an electric omelet, and white sugar was added three times at 20 grams each。
6
Send to a state that pulls out a small angle。
7
Take half the protein cream and put it in the yolk paste。
8
Scratch it evenly, flip it up and down, and do not circle, lest it melt。
9
Pour the last available mixture into the remaining protein cream。
10
Again, evenly, up and down, not in circles。
11
Add a white sesame to the cake paste。
12
Quickly, it's still up and down。
13
Put the cake in the mold。
14
Put it in a pre-heated oven and bake it up and down at 165 degrees for 25 minutes。
15
Burn it down and cool it。
16
Take off your palette。
17
It's delicious。