Chi Fung Cake
By VicentaLakin
Usually all kinds of cake are made, and it's good to make them with vapoured ordinary flour, in addition to low-banded flour. Today, attempts are made to evaporate low-banded flour and to use oil and powder blends (mixing corn oil with flour, adding milk, egg yolk, mixed into fine yolk), effectively avoiding problems such as the rise of flour, the roughness of the finished product, which is very effective, the colour of yellow beauty, the imperfectness of the surface, the thinness of the internal organization, the softness of the flavour, and the pursuit of the perfect twilight cake. A rounded model using a normal height of 10 inches (A+L)。
Recipe Recommendations
- low-gluten flour 170 grams
- corn starch 10 grams
- milk 100 grams
- white sugar 120 grams
- eggs of 7
- corn oil 100 grams
- white vinegar 5 drops
- salt Half a teaspoon
- sweetening
- baking
- several hours
- senior
Steps for Chi Fung Cake
1
Placing low-banded flour in a bowl, dispersing it with chopsticks, putting a box over the flour, preventing water vapour drops on flour, covering the pan, steaming the water for 15 minutes, cooling down and sifting。
2
Protein, yolk separation. A large basin of corn oil is used to sift in maize starch and evaporated low-banded flour, evenly mixed (with oil, powder mixed to avoid the rise of flour) with milk, egg 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。
5
I'm going to dump the mixed cakes in the molds, shake them light, remove the bubbles。
6
The mold is placed on the oven's own oven, in a pre-heated oven, in the lower and middle layers, on the upper and lower levels of fire, setting the temperature of the oven at 100 degrees (the actual oven temperature in this oven is 150 degrees), baked for 60 minutes, coated with tin paper, and baked at 110 degrees for 10 minutes (detailed time, temperature determined by the home oven)。
7
Light-shocked molds after the stove, which shock internal heat, prevent retrenchment, collapse and immediately retort on the grill。
8
It's cooled off. The skin is flat, it's flat, it's flat, it's flat, it's flat, it's soft, it's like a sponge。
9
The internal organization is thin and thin。
10
Colory beauty, 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。