Chi Fung Cake
By VicentaLakin
Now that life is good, communication is well developed, and if you want to learn to do something, you can find it on the Internet, and of course you have to do it in practice, making three cakes. Today's success is better, writing down the process and learning from it。
Recipe Recommendations
- sweet fragrance
- baking
- an hour
- senior
Steps for Chi Fung Cake
1
Equated egg yolk, six eggs of egg yolk added to 30 grams of white sugar, 2 grams of flour and 100 grams of flour (50 grams of flour, 50 grams of flour) mixed with 80 grams of water, 75 grams of salad, in one direction. Eggs must be fresh。
2
Six eggs were emptied with an egg-beater at a low speed to the fish eye, adding one third of 130 grams of white sugar and continuing the low-speed slot。
3
When the egg is white, add a third of the sugar and hit it at a medium speed。
4
In the form of hairlines, the remaining white sugar, 2 grams of salt, 10 grams of vinegar, and high-speed slots。
5
Just hit the dry protein。
6
Add a third of the protein to the yolk paste and tweak it with the chops。
7
And then I'm going to dump the flat egg paste in a triple protein。
8
The egg paste enters the pressure of the electric pressure and shakes a few times, then puts it into the pressure table, opens the steam table, closes the fire in 40 minutes and opens in 5 minutes。
9
Take out reverse waiting。
10
Take out the cake when it's cold。