Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 85 grams
- corn oil 40 grams
- milk 40 grams
- eggs of 5
- frosting 30 grams
- white sugar 60 grams
- white vinegar few drops
- sweetening
- roast
- several hours
- senior
Steps for Chi Fung Cake
1
All materials required。
2
All the foods are called back-up。
3
Prepare two water-free, oil-free stainless steel basins with 30 grams of frost in five egg yolks。
4
then we put 40 grams of milk and 40 grams of corn oil in five bowls of yolk, drawing z-tubling homogene。
5
It's a tumbled yogurt. Must be a waterless, oilless pot or the cake won't come out。
6
A few drops of white vinegar have been added to the egg clean, which is easier to pass。
7
This is the initial state of the egg clean-out。
8
60 grams of white sugar is added three times to the egg purifier at high speed。
9
It's a good egg cleanup. It's a small triangulation of an egg knocker, and if it doesn't fall off, it's in place。
10
take a third of the egg paste and pour it into the yolk paste and cross it。
11
After full integration, the remaining eggs are poured in。
12
It's a good cake paste。
13
It's not empty in the middle of the baked cake。
14
The oven is preheated at 150 degrees for 50 minutes and the temperature varies from one oven to another。
15
The temperature of the oven is readily available and adjusts as appropriate。
16
Tinker Bell, come out of the oven. I'm still a little hot. I've got a bit of a crack in the skin。
17
let's see if it's 6 cm if it doesn't shrink。
18
The cakes you make are eggs and milk, and it's safe to eat without any additives。
19
The entrance is soft, the adults and the children are the favorites, i.e., the friends who can be breakfast and snacks can try it。
20
The finished product。