Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- egg yolk of 8
- low-gluten flour 145 grams
- corn starch 15 grams
- milk 100 grams
- corn oil 95 grams
- protein of 8
- fine sugar 100 grams
- lemon juice few drops
- milk fragrance
- roast
- an hour
- senior
Steps for Chi Fung Cake
1
The discs are too shallow to be able to climb, so before you start making the cake, you have to lay down the discs with two baking sheets and leave an extra piece of paper around。
2
Separate protein from yolk。
3
Add corn oil and milk to the yolk basin。
4
It is crucial that the three be fully emulsed with their eggs (the key to making the cake climb quickly after it has reached the oven)。
5
Low-banded flour is mixed with corn starch, sifted into the yolk paste several times, evenly and then sifted into the remaining powder。
6
It's mixed by the word "the" and it's not allowed to be convoluted in order to avoid a cramp. The mixed yolk paste is fluent。
7
Protein: One third of white sugar is added when the electro-egger passes through to the fish eye of the protein fluid。
8
Add a third of the fine sugar to the soap bubble。
9
When a tattoo appears, the remaining fine sugar is added。
10
When the electro-egger is lifted, a small tip is present at the top, i.e. between wet and dry hair bubbles。
11
One third of the protein cream fell into the yolk paste。
12
Smash it evenly with the twirling and the cutting (preventing twirling and avoiding bubbles)。
13
I'm gonna put the mixed paste in the protein cream。
14
It still mixes evenly with a blending and cutting。
15
The face is thrown into the acoustic mould, with both hands lifting the grill upside-down to the desktop and shaking the bubble (a pre-heat oven of 140°C above)。
16
The mold was sent into the oven for 70 minutes。
17
The twilight cake is fresh out of the oven and is ready to cut。