Chi Fung Cake
By VicentaLakin
Twilight cakes are actually a sponge cake type because of the lack of fragrance of butter cakes, which usually require fragrance juice, or mixes such as chocolate and fruit. It's one of the most popular cakes. It's very soft, but it's flexible, it's not soft, it's delicious when it comes to all kinds of sauce, so many decorative cakes, like many birthday cakes, are made of chili
Recipe Recommendations
- eggs of 8
- low-gluten flour 130g
- white sugar 120g
- corn oil 95g
- milk 95g
- corn starch 20g
- lemon juice 2g
- edible salt 1g
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
Inverted milk and odourless edible oil。
2
Smuggled with eggs to emulsion (as illustrated)。
3
It's important to sift in low-banded flour or cake powder freshmen。
4
The yolk is added to the smooth state of mixing (waterless and oilless basins are split in advance, and a fresh membrane is placed in the freezer on the egg cover)。
5
Smuggle even to flow state and then cover the spare film。
6
The egg purifier is added to the lemonade and the salt is passed to the fish eyebrush and the sugar is added。
7
Continue to send to wet hair bubbles (e.g. graph)。
8
Corn starch is then added and continues to be sent to hard hair bubbles with an eggbeater。
9
If you mention a little angle on it。
10
Take a little bit of protein cream and mix it in the yolk paste, and then continue to mix it in the same way。
11
The mixed yolk paste can be evenly coloured。
12
From a distance of 30 centimetres into the mould (the mold must be like this, not mating and brushing, or not climbing up), a light blow out of a small bubble and placed in the pre-heated oven at 155 degrees lower level for 60 minutes (time is not fixed, depending on the temper)。
13
That's what makes the baked twilight cakes work. They're a little bit of a shock。
14
It must be completely cool。
15
That's how it's done. It's not gonna stomp back. It's good to eat and make cake. This is a birthday cake。