Chi Fung Cake
By VicentaLakin
The key to success is not whether the baked cake surface must be flat, but whether the inside of the cake is loose enough, whether it shrinks or disemboweled, as long as it meets the standard, it is a perfect twilight, and if it pursues perfection, let's be careful, work on the roasting temperature and make it look better。
Recipe Recommendations
- eggs of 5
- low-gluten flour 90 grams
- corn oil 45 grams
- milk 90 grams
- sugar 60 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Chi Fung Cake
1
First, prepare the food for the cake body, which is two six inches。
2
The proteins are separated from the yolk and stored in clean, waterless, oilless containers, and the yolk is even with corn oil, milk and sugar。
3
Sift in low-banded flour and cut the artefact rings, otherwise the paste will be strained and the cake will not be loose enough。
4
The proteins were added to the sugar with the cook machine。
5
One minute on the fifth and six on the sixth, less than three minutes away, and it's just a small hook。
6
A third of the protein is added to the yolk paste to be evenly mixed。
7
And then they all fall back into the proteins, and they continue to tumble evenly, and they're fine and thin。
8
Puts the good face in the mold, shakes it a few times, shakes the bubble。
9
The oven is preheated, 165 degrees up and down, and the mid-level is about an hour baked。
10
It's cold when it's out. It's completely cool。Chi Fung Cake Make Tips
It's too easy to use a cook machine for proteins and it's too fast to watch. 2. The temperature and time of the oven is for reference purposes only。