How to make Chi Fung Cake - VicentaLakin's Recipe

Recipe Recommendations

eggs of 5
milk 90g
corn oil 45G
white granulated sugar 90g
corn starch 10g
lemon juice few drops

sweetening
roast
several hours
divine level

Steps for Chi Fung Cake

1

the frozen five eggs separate the yolk and the egg clean. 90g milk + 45g corn oil mixed evenly。

2

Falling into a mixture of yolk。

3

plus 10 g corn starch。

4

in three groups, 90g of low-band powder was sifted. it's a word mix. don't draw rings to stir up. every time you mix it evenly and then add the next flour。

5

prepare 90 g white sugar. eggs are distributed at high speed with a few drops of lemon juice and a third of sugar, continuing at high speed。

6

Send it to fine sugar for the second time. As for the texture and third sugar that doesn't disappear easily. Turn to low speed。

7

All the egg clears around the basin are small angles that can stand straight at 90 degrees of static, and no changes will be made to the bow。

8

Half of the egg is added to the yolk, evenly from the bottom up, so don't draw rings to prevent bubbles。

9

And then pour it in the protein basin, and watch out for the empty part of the protein-free basin, so that it doesn't melt。

10

It's also going down and up。

11

A good cake paste doesn't have any special water, it's more visible in the texture, and it goes down from the top。

12

The atmospheric bubbles were struck several times over a dozen centimetres from the desktop. Desktop rags down。

13

The oven is 150 degrees preheat for 10 minutes. Water bathing methods: ovens at the bottom of the oven, water in dishes. Cake in the middle of the oven, up and down at 130 degrees for 30 minutes。