Chi Fung Cake
By VicentaLakin
The ChiffonCake is an English translation of the Sponge cake type, which is very light in quality and uses edible oil, eggs, sugar, flour and basic materials. Since our cooking oils are not as easy to bubble as butter (traditional cakes are used), we need to provide enough air to support the size of the cake by cleaning eggs into foam. Twilight cakes contain sufficient quantities of edible oil and eggs, so they are very wet and not as hard as traditional butter cakes. Twilight cakes also contain less saturated fat. However, because of the lack of fragrance of butter cakes, twirling cakes usually require fragrance juice, or chocolate, fruit, etc., which is more delicious。
Recipe Recommendations
- eggs of 4
- sugar 75 grams
- milk 50 grams
- medium-gluten flour 80 grams
- oil 40 grams
- sweetening
- roast
- an hour
- senior
Steps for Chi Fung Cake
1
Prepare your food。
2
The yolk and proteins are divided into different bowls。
3
Add oil to the yolk, mix to oil-free stars, then milk, evenly mixed。
4
Flour is sifted and added to the yolk。
5
Smash it up to dry powder。
6
Sugar is added to the protein three times, and the protein is pumped with an eggbeater (one minute first, four minutes later, six minutes later, and one minute later), and the protein is passed to the state of complete disempowerment, with a strong little triangle of an eggbeater。
7
One third of the protein cream goes into the yolk paste。
8
Twisted or slashed, and don't draw rings。
9
And pour all the mixed pasta into the protein cream, evenly, and don't draw rings, so it doesn't melt。
10
I'll just make some cake。
11
Prepare an eight-inch round cake model with oil around it。
12
The cake fell into the mold, and it was flat。
13
The oven has 140 degrees of preheating for 10 minutes, mid-level and 30 minutes of roasting (the temperature and time of the oven is adjusted to the temper of the oven)。
14
At the end of the day, it's coming out。
15
Rewinding cold。
16
Okay。
17
The finished chart。
18
The finished chart。
19
The finished chart。
20
The finished chart。
21
The finished chart。
22
The finished chart。