Tomato Chi Fung
By VicentaLakin
Today we'll share a twilight cake made of tomato sauce, which is beautiful in colour and delicious in taste, and sweet with the sour smell of tomato sauce. The oven was baked with a smell of tomato sauce, a cold cake for his son, who looked and smelled it and said it was delicious, and I think it was a very successful taste, and an interested partner could try it。
Recipe Recommendations
- low-gluten flour 85g
- eggs of 5
- corn oil 55g
- tomato sauce 70g
- white granulated sugar 75g
- milk 45G
- white vinegar a little
- salt 4g
- sweetening
- roast
- an hour
- ordinary
Steps for Tomato Chi Fung
1
...things of yolk into two oil-free and water-free basins, with milk and corn oils in the yolk to the point of emulsion。
2
SIFTED LOW-BANDED POWDER INTO THE YOLK PASTE, AND Z-SLICED WITH EGGS. FALL INTO TOMATO SAUCE, EVENLY MIXED。
3
A few drops of salt and white vinegar were added to the protein, and three sessions of the protein were added to the glucose with an electric omelet。
4
Check the proteins, pull up the electric puncher and see the straight angle。
5
One third of the protein is mixed into the yolk paste。
6
And then it goes back to the protein basin and it's even, and it's really smooth。
7
Scratch the cake from the top into the mold, shake the mold a few times, blow the bubble。
8
The oven is preheated 160 degrees 10 minutes, the mold is placed in the lower part of the oven and 150 degrees 60 minutes is baked. A few strokes of the mold from the oven, and a bottle hangs cold。