Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- milk 60g
- low-gluten flour 90g
- corn starch 20g
- corn oil 60g
- fine sugar 75g
- white vinegar appropriate amount
Steps for Chi Fung Cake
1
It is important that eggs and yolks are separated and that the pots of protein are free of water and oil and not mixed with yolk。
2
Put corn oil, milk and fine sugar in the bowls and melt them with an eggbeater。
3
Low-banded flour and maize starch are mixed, and flour is sifted to the second-step mixture。
4
MANUALLY, THE EGG BEATER MIXES WITH A Z-TYPE METHOD TO REMOVE FLOUR PARTICLES。
5
ADD FIVE YOLKS OR MIX IT EVENLY WITH THE Z TECHNIQUE
6
A few drops of lemon juice were added to the protein, which was first sent to fish eyebrows with a high grade, adding a third of the fine sugar。
7
A third of the fine sugar is added when a big fish eyebrush becomes a small fish eyebrow。
8
Keep going, the protein cream starts getting thinner, and the rest of the fine sugar is added。
9
Turn the eggbeater back to the low speed and just send it to the situation below. ♪ Raise the corner of the eggbeater ♪
10
At this point, the pre-heat ovens were fired 145°C. Put a third of the protein cream in the yolk paste, flip it evenly with a silicone razor, and remember not to mix it, or it'll melt
11
puts the flat face back into the protein basin, continues to be even, and moves gently and quickly. the cake is poured from 30 cm height into the mould and then the mold is thrown down from a height of about 10 cm to remove the bubble。
12
Put it in a preheated oven of 145°C for 60 minutes. Once baked, it was taken out to help spread the heat twice, and then it was taken back to cool and then disemboweled。Chi Fung Cake Make Tips
1. The raw material for the Chifeng cake is simple and easy to operate, but it is important to be gentle and gentle during the production process! Don't use it! 3. The minor is based on an 8-inch anode mold with a full face of approximately 7-8 points. Make a six-inch cake and cut all the raw materials in half, 145°C for 55 minutes. Corn starch has been added to reduce the condensity of flour and, if it does not exist, replace it with the equivalent. When baked, you have to rebut it, or you're going to shrink! A successful twilight should be filled with molds after cooling。