Coco Chi Fung
By VicentaLakin
Summer with low sugar dessert。
Recipe Recommendations
- low-gluten flour 80g
- cocoa powder 50g
- eggs
- edible oil
- milk 120ML
- lemon juice 2ML
- white granulated sugar 65g
- sweet fragrance
- roast
- several hours
- senior
Steps for Coco Chi Fung
1
Little hot pots of corn oil milk are evenly mixed, and cocoa powder is evenly mixed when it boils。2
Turn off the fire, sift in low-banded flour, and evenly mix the razor。
3
Separate six yolk and stay cold until your hands are hot. Quick and even。4
two full eggs, six proteins, 2ml lemon juice evenly. the egg-beater shot out the bubble at a low speed。5
Put all the sugar in it and make a fine foam。
6
In exchange for a high-speed break, about eight minutes. It's made of white and thin bubbles, and the egg-beater lifts a small penetrating triangle that is not dripping。
7
One third of the protein is added to the paste and is slowly rolled with a razor。
8
Put the paste down in the fungus and try not to melt。
9
Put your face in a little mold, one into a big mold。10
Small, 150 degrees and 25 minutes of fire, and immediately rebut the oven to prevent the collapse。11
Large moulds have been burned at 150 degrees and for 55 minutes, with enough water on the grill and a sheet of tin paper on their surface。
12
The emulsions were rebuted as quickly as they were from the oven to prevent the collapse。Coco Chi Fung Make Tips
1. The preservation of yolk in proteins to prevent excessive proteomicity results in cakes that are more difficult to crack than the whole protein and are softer. 2. The oven was immediately rebuted to prevent the collapse。