Chi Fung Cake
By VicentaLakin
You can make a soft cake with ordinary flour. Today it is made of ordinary flour of protein 9.5 grams, which is effectively reduced in its convulsions by steamed flour, corn starch, oil mixed with powder, low-temperature bakery, etc., and avoids such problems as the rise of the flour, the roughness of the cake and the lack of beauty on the surface. Using a round-up of 11 inches of living cake。
Recipe Recommendations
- sweetening
- baking
- an hour
- senior
Steps for Chi Fung Cake
1
Placing ordinary flour into a bowl, dispersing it with chopsticks, putting a plate (or a box) on the flour, preventing water vapour drops on the flour, covering the pan, steaming the water for 15 minutes, cooling and sifting。
2
Protein, yolk separation. Large bowls of corn oil, sifting into maize starch and evaporated plain flour are evenly mixed (the use of oil and powder mixed to avoid the rise of the flour, when the paste is dryer, it is okay to slide with milk and yolk), milk, egg yolk, mixed with fine yolk, 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
Put it in a preheated oven, in the lower and middle layers, up and down the fire, setting the oven temperature at 100 degrees (the actual temperature inside this oven is 150 degrees) for 80 minutes (a tin sheet of paper will be added to 60 minutes) and turn 110 degrees for 10 minutes. The exact time and temperature are determined on the basis of the home oven。
7
A light emulsion after the furnace is released, the internal heat is blown to prevent retrenchment, collapse, and it is placed on the hanger immediately。
8
It's cooled off。
9
Cut the block. Smiling, soft。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 with internal heat to prevent a retreat, collapse and immediately be held back on the hanger and then defunct. 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 sign, had a steady return, baked it for 5 to 10 minutes, had flexibility with a light hand on the skin of the cake, would not leave a fingerprint, and would have dented if the cake had not been removed before the cake had fallen, because it was not ripe yet。