Chi Fung Cake
By VicentaLakin
This is a local collapse because the bubbles of the cake are not complete, and the appearance is not very good, so it's used to make birthday cakes, so it's covered up with cream. It doesn't matter if you have taste。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
Emelter and yolk separated。
2
Break up the yolk。
3
Add corn oil, milk, 30 grams of sugar, evenly mixed。
4
Sift low powder into slimy paste。
5
Plumb 60 grams of sugar, squeezed into lemonade。
6
Send the egg clean to a hard hair bubble, if the plan is to stand a chopstick。
7
Take one third of the egg paste and put it in the yellow paste。
8
Slip it evenly。
9
Then you pour it all into the egg paste。
10
It's even with a rubber knife。
11
Pour the tumbled paste into the 8-inch mold and blow out the bubble。
12
The oven preheats 170 degrees and puts the mold in the cake paste。
13
It'll be about 60 minutes. Time for reference only。
14
Take out the buttons and hang。
15
Take the cake out of the mold, it'll taste good。Chi Fung Cake Make Tips
1. Lemonade, which removes the smell and is easy to pass. No lemon can add a few drops of vinegar. 2. Both sugar and one-time additions can occur when the egg is emptied, with little impact。