Chi Fung Cake

1

Placing ordinary flour in a bowl, dispersing it with chopsticks, covering it with a box (or plate) to prevent water vapour drops from falling into flour, covering it with a pan cover, 15 minutes after the water starts to steam, cooling down, and sifting, can be used as low-banded flour。

2

Protein, yolk separation. A large basin of corn oil is used to sift in maize starch and evaporated flour, evenly mixed (with oil, powder mixed to avoid the rise of flour) with milk and yolk, mixed into fine yolk paste and spare。

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 (tested, the temperature of my oven is high, and the actual temperature of the oven is 150 degrees) and roasting for 80 minutes (the cake is large, cold and slow, and the time and temperature is determined by the home oven)。

6

A light emulsion after the stove is out, the internal heat is blown, the retrenchment is prevented, the collapse is prevented, and it is immediately retorted on the grilled web, completely cooled and disemboweled。

7

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。

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. 3-Twilight cakes must be warm and warm so that the cakes so baked do not shrink and 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。