How to make Chi Fung Cake - VicentaLakin's Recipe

Recipe Recommendations

low-gluten flour 50 grams
eggs of 3
milk 40 grams
corn oil 30 grams
white granulated sugar 35 grams
salt 1 gram

sweetening
baking
an hour
senior

Steps for Chi Fung Cake

1

Take all the food. • Low-banded flour can be 35-50 grams, and the smaller the flour, the softer the cake. • Oil is best used with non-savoury vegetable oil, and the greatest difference between twilight and other cakes is used with vegetable oil, so butter is not recommended. • Sugar is an important substance supporting the structure of protein cream. • Milk can be replaced with other liquids such as water, juice and other. • With regard to the role of lemonade, the first is stabilization of the protein cream structure and the second is removal of the omelette. If there's no lemonade, it can be with white vinegar. I don't have to. As long as the cake is cooked, there's no egg smell。

2

Put all the eggs in the jar and don't break the yolk. The egg yolk is then sprung out with a spoon into another bowl, which is put into the freezer. • Beware of the lack of oil and water in the bowls or the lack of protein. Nor can it be mixed into yolk, otherwise it cannot be passed out. • If the eggs are warm, put them in the freezer and use them again, which makes them easier to distribute。

3

A small amount of sugar and salt was added to the yolk, the hand was pumped out, the corn oil was poured into it, the egg yolk and the oil were fully integrated and the oil was not seen. • The integration of yolk and oil first makes it easier to emulsify later milk。

4

Pour in the milk and stir up the cream. • The emulsion of yogurt, oil and milk cream makes it easier to succeed。

5

LOW-BANDED FLOUR IS SIFTED INTO THE EGG YOLK BASIN WITH FLOUR, WHICH IS SPRAWLED “Z” IN THE SHAPE OF AN ARROW AND MIXED WITH EGGS, OIL AND MILK UNTIL DRY POWDER IS NOT SEEN. • FLOUR IS SIFTED SO THAT IT CAN DISPERSE AND FILTER LOOSE FLOUR AND IMPURITIES, AND FLOUR IS LOOSED AND COVERED IN MORE AIR. NORMALLY, THE JOB IS DONE IN ADVANCE AND TWICE. I'M LAZY AND I'VE ALWAYS BEEN STRAIGHT IN. • THE FACT THAT THE WORD “Z” IS MIXED WITHOUT A CIRCLE IS A FEAR OF FLOUR。

6

It's a mixed yolk paste. It's a moving state. Today's yolk paste is a little thin, because I want to make a fragrance. • If the yolk paste is too dense to mix it evenly with more milk, too thin to sift it in。

7

It's starting to clear out. The pellets are taken out of the freezer room of the fridge, with thin ice attached to them, which is fine. They're strewn at low speed with an electric omelet to produce foam, big bubbles as big as fish eyes and sugar. • Sugar is usually added three times, as sugar, while stabilizing the structure of the protein cream, makes the protein less transmissible and prolongs the break time. But the amount of household production is not too big, and the difference is not so much to feel, so I'm all lump-sum. • Preheat ovens can be preheated before the egg is released. Preheated temperature is 5-10°C higher than the actual temperature of the roast, and I'll preheat 160°C。

8

A few laps of sugar, then high speed, and when the protein is thick, you can stop hitting the eggmaker to check the protein frost: When the egg is mixed with the protein cream, the egg is thrown straight down and inserted into the protein cream, and the protein cream on the egg is in a big bend. The egg-pumper then goes at a low speed and continues for a few minutes, while the other hand moves in one direction towards the egg basin to prepare the bubble. • Great bends are wet hair bubbles, usually used to make cake rolls, and Tsing wind is better than hard, but this time I can't do it without it. • The state of dry bubbles is a triangle of protein frost on the head of an egg, with a hard-line, small angle。

9

A third of the protein cream is shoveled with a silicone razor into the yolk paste. • To mix a portion of the protein cream with the yolk paste in order to better mix all the protein cream。

10

DRAW "Z" BY HAND. • THE METHOD OF MIXING WITH YOLK PASTE AND FLOUR, WHICH CANNOT BE CIRCLED HERE IN ORDER TO PREVENT THE OINTMENT。

11

The hand slashed and lay down and crossed the bottom of the basin from 2 to 8 and turned back to the centre, while the other hand turned in the direction of the arrow. This is a quick flip to balance protein cream and yolk paste. • It's also to keep the protein frosting out。

12

THE YOLK PASTE, WHICH IS ALIGNED WITH ONE THIRD OF THE PROTEIN CREAM, FALLS INTO THE PROTEIN FROSTING BASIN AND CONTINUES TO MIX IT WITH THE WORD “Z” WITH THE HAND, THEN FLIPS IT BY THE ARROW IN THE DIRECTION OF THE PREVIOUS MAP, WHICH IS MORE OR LESS EVEN, AND THEN DOUBLES IT WITH A RAZOR. • WATCH THE TACTICS IN THE VIDEO。

13

The cake fell into a six-inch cake mold. I used an empty chimney model, not a chimney model. About 8 cents are full, with a scrape or chopstick inserted into the cake, to smooth its distribution and to remove large holes. • Wind of Twisting is mainly made from the walls of moulds and therefore cannot be used without sticky cakes or oil-stealing paper。

14

They're holding the molds on the table and they're stunning. Send it to the lower level of the preheated oven, fire 130°C, fire 150°C, bake for 50 minutes and turn to 150°C in the last five minutes. • The roasting temperature is the actual temperature of the oven and the lower fire is intended to prevent the cake from being too fast to be skinned and resulting in cracking. • Winds are best warmed and warmed to prevent rapid expansion and ripening. • The final temperature rises to make cake skin stronger and to prevent skin removal。

15

When it's done, it's out of the oven, shakes the mold, blows the heat, hangs the cold. I put it on the bottom of two bowls. • The organization is too young to bear its weight if it does not fail to do so. • Rewinding to watch that the face of the cake cannot be too close to the desktop, that it is ventilated, or that the tides will sew the skin off。

16

And then we're going to tell you how to get rid of it with your bare hands: press down on the edge of the cake and get it out of the mold. Don't be afraid to crush the cake, and the success of the Twixtang will be flexible, and you'll bounce back。