Chi Fung Cake
By VicentaLakin
Twilight cakes seem to be flat, but it's not that simple to make the basic cake, from the definition of the formula to the selection of the raw material, from the level of egg-creaking to the mixing of pasta, a single omission directly affects the final success or failure, especially the process of final baking and the retrenchment, collapse and other problems that may occur after it has been baked, and bothers many bakers. As a result, Twilight cakes, which many friends play, are called “breath cakes” and are indeed a relatively demanding job for oven temperatures, blowing proteins, mixing techniques. The temperature of bakery must be based on the actual temperature of the oven, even if it is the same brand, the same type of oven, the temperature set in the oven is not necessarily the same as the actual temperature baked in the oven. There are currently three ovens in my home, each with some temperature difference. The temperature difference in the oven used today is 50 degrees (set to be 100 degrees and the actual roasting temperature in the oven is 150 degrees). If you like cake too, then come with me and see how this cake works。
Recipe Recommendations
- sweetening
- baking
- an hour
- senior
Steps for Chi Fung Cake
1
Placing ordinary flour into a bowl, dispersing it with chopsticks, covering it with a sheet of flour, preventing water vapour drops from falling on flour, covering the pan, 15 minutes after the water starts steaming, cooling down, and sifting can be used as low-banded flour。
2
Protein, yolk separation. The yolk, milk, corn oil are evenly sifted into corn starch and evaporated flour, mixed into fine yolk paste, alternative。
3
Protein is added to salt, vinegar, and is added to sugar in three stages, with a hard hair bubble (which can pull out a small, straight angle)。
4
Take a third of the protein paste into the yolk paste, mix it evenly with a rubber razor, then pour the yolk paste into the rest of the yolk paste and mix it to the full integration of the protein paste with the yolk paste. I'm going to dump the mixed cakes in the molds, shake them light, remove the bubbles。
5
Put the mold in a pre-heated oven, lower and lower, upper and lower fire, setting the temperature of the oven at 100 degrees (the actual oven temperature in my oven is 150 degrees) and roasting for 70 minutes (detailed time, temperature based on the home oven)。
6
Light-shocked molds after the stove, which shock internal heat, prevent retrenchment, collapse and immediately retort on the grill。
7
It's cooled off. The surface is flat, non-fragmented, non-deep, confiscation of the waist, non-crashing, softly pressed with the palm of the hand, like a sponge。
8
Cut the block. Floating soft, sweet and delicious。Chi Fung Cake Make Tips
1. Protein must be sent to a rigid bubble state, otherwise it will affect the float of the cake. 2. Once the cake is out of the oven, it must be light-shocked, the internal heat must be blown to prevent retrenchment, collapse, and immediately retorted on the grilled web, drying up and disemboweling. Three. Twilight cakes must be baked at low temperatures so that the cakes so baked do not shrink or fall. The mature twilight cake, which must have risen, then had a fall-back performance, and when the fall stabilized, 5-10 minutes of roasting would be almost ripe, with a soft hand on the skin of the cake, elasticity and no finger prints. If we didn't wait for the cake to fall, we'd be dimmed because it's not ripe yet。