Chi Fung Cake

1

Separate the protein from the yolk, and the protein-rich basins are free of water and oil。

2

The cook slows down the protein, adding a third of 55 grams of fine sugar when fish eyebrows appear。

3

When the protein size becomes larger, bubbles add a third of the fine sugar to the hour。

4

When the proteins appear in texture, the bubbles become thin, but when there is movement, the fine sugar is added, then the speed is turned and the flow continues。

5

Short and sharp straight angles can be pulled up until the lifting, when the protein is up to ten strokes and the refrigerator can be refrigerated at heat。

6

The egg yolk is added to 15 grams of fine sugar, which causes it to melt。

7

Add corn oil on two separate occasions, even with yolk, and be careful not to lose it。

8

Add milk evenly。

9

Flour is sifted in three stages, three times the amount of flour is incremental and for the first time minimal, which can effectively reduce flour blocks. The number is not fixed, for example, six inches less powder can be divided twice, and 10 inches more powder can be divided four times。

10

Good yolk paste, light and thick。

11

Add a third of the protein, mix it evenly, don't draw circles and prevent bubbles。

12

The mix is even and then back to the protein basin, even with the remaining protein。

13

The mixed cake paste is thicker, if it's rare, if it's not thick or if it's melted, it can't come out, or it's dim。

14

The oven is preheated at 130 degrees and continues to roast at 155 degrees for 25 minutes after entering the oven, and then falls into the oven, and then drops into the cooler. Baking time is 20 minutes for 6 inches and 35 minutes for 10 inches。

1. When mixing the batter, use a folding motion from the bottom up; do not stir vigorously to avoid deflating the mixture. 2. When mixing, do not add all the egg whites at once, as this makes it difficult to mix evenly and can easily cause the egg whites to deflate. 3. When baking a chiffon cake, you must use a standard pan; absolutely do not use a non-stick pan or grease the mold, otherwise the cake will have difficulty rising and will fall out and shrink when inverted. 4. Chiffon batter has a high moisture content, so it requires baking at a low temperature for a long time. 5. The baked cake must be inverted immediately and allowed to cool completely before removing from the mold; otherwise, it is prone to collapsing.