Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- vegetable oil 20 ml
- sugar 12 teaspoons
- white vinegar 1 bottle cap
- starch 1 scoop
- medium-gluten flour 2 tablespoons
- salt little bit
- sweetening
- roast
- an hour
- senior
Steps for Chi Fung Cake
1
a bowl, a bowl, no water, no oil. the omelet is separated from the yellow, and the nymph must be free or not. don't go down when you're in trouble. there's a tool called the yolk separator, and i think it's better to use a little bit of that。
2
The yolk plus three tea bells and 20 ml of vegetable oil。
3
Open a spoon of starch, two spoons of flour, squirt. If you're strong, you'll increase the starch ratio。
4
Flip even. No, no, no, no, no, no, no。
5
Protein with a bottle of caps and white vinegar, an egg-cutting device, was distributed three times with nine tea spoons of sugar. An electric eggbeater saves effort. It takes about 20 minutes to do it manually。
6
One third of the protein goes to the yolk paste, evenly mixed, not mixed, and the convection melts。
7
Rewinding the rest of the protein paste evenly。
8
Model. No. No. Bread paper folds like a box, pours the cake in and shakes it down and throws it out. It'll pull a flower if there's chocolate sauce。
9
Fire 150 degrees up and down。
10
It's been 20 minutes, it's swelling, it smells。
11
Drag it out, dry it。
12
Put jam on it and curl it up. I cut two pieces of jam out. Too bad it's only blueberry sauce. A cake without strawberry sauce has no soul。
13
can make a cup of milk tea. ♪ ♪ i'm so sorry ♪