Chi Fung Cake
By VicentaLakin
It's safe to bake for your family。
Recipe Recommendations
- eggs of 5
- milk 60g
- salad oil 40g
- low-gluten flour 90g
- fine sugar 60g
- cream of tartar 1.5G
- salt 1g
Steps for Chi Fung Cake
1
Yogurt clear。
2
the yolk is mixed with 60g milk, 40g salad, 30g fine sugar, 1g salt, and 90g low powder, evenly。
3
Put the good yolk paste aside。
4
add 1.5 g tower powder to the protein。
5
hit the bubble with 10 g fine sugar。
6
add 10 g fine sugar when it's delicate。
7
add the last 10 g fine sugar when there is a texture。
8
that's okay。
9
The yolk paste and proteins are evenly mixed。
10
The tumbled cake fell into the 8-inch anode living cake mold, and the bubble came out a little bit。
11
THE OVEN IS PREHEATED 10 MINUTES, 140°C, MEDIUM LEVEL, 50 MINUTES。
12
Inverted to cool the dry off。
13
Perfect。