Chi Fung Cake
By VicentaLakin
With this silica cake mold, it's easy to make cute cakes. Made a daughter for my cousin, she loved it。
Recipe Recommendations
- eggs of 3
- low-gluten flour 60 grams
- fine sugar 50 grams
- milk 35 grams
- corn oil 25 grams
- red rice flour appropriate amount
- chocolate appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Chi Fung Cake
1
Preparation material。
2
Put corn oil, 10 grams of fine sugar and milk in a clean pot。
3
A manual omelet is used to even the sugar melt。
4
Scan low-banded flour。
5
Sliced to dry powder with silicone。
6
The yolk is added three times and each is added to the yolk, which is evenly mixed and then added to the next。
7
It's the state where the yolk is all added。
8
The proteins are distributed three times with fine sugar。
9
It was sent to mention the egg-beater, the egg-beater protein was curved and the protein cream was fine and light。
10
One third of the protein cream is added to the yolk paste。
11
It's even with silicone。
12
Down into the protein basin。
13
It's even with silicone。
14
Take the proper cake paste and add the appropriate amount of red powder。
15
Smash even。
16
Into the bouquet。
17
Squeeze in a silhouette cat cake molded butterfly knot and baked in an oven for two minutes at 120 degrees upper and 150 degrees lower。
18
Two minutes later, the liquid surface of the cake in the bow tie was condensed。
19
Pour all the cake paste, wipe the surface。
20
After several minor tremors, the moulds were baked in the oven at a constant temperature of 40 minutes。
21
After the baking was completed, it was taken out and a few strokes of the mold were thrown into the dryer。
22
It's dry and demoldered。
23
The finished chart。Chi Fung Cake Make Tips
One, three eggs are not very large, around 50 grams with shells. The cake paste used for butterflies is not weighed, the material is not much, the amount of butterflies is enough, and the amount of red powder is adjusted to its preferred colour. The cake paste in the bow tie must be baked a few minutes in advance and condensed to the paste surface。