How to make Chi Fung Cake - VicentaLakin's Recipe

Recipe Recommendations

low-gluten flour 100g
eggs of 5
edible oil 75g
white sugar 75g
milk 75g
white vinegar

sweet fragrance
roast
an hour
simple

Steps for Chi Fung Cake

1

Get ready for backup。

2

Let's split the eggs first。

3

Low-banded flour is sifted into edible oil and mixed with eggs。

4

Add yolk and milk to the paste, and evenly mix is yellow paste。

5

It's a mixed yellow paste。

6

Add four to five drops of white vinegar to the protein, three times sugared, and send the protein to a dry wet hair bubble, as in the picture, the bottom seat is hard, but the tip of the pointer can bend. Protein distribution methods: 1. Add a few drops of white vinegar to the protein, and an eggbeater to a thick bubble, 2 add a third of white sugar, continue to pass out, until the foam becomes 3.3 fine and then a third of sugar, continue to pass out, until there is a visible texture to the surface of the protein, 4 insert the last of one third of sugar, and just send the protein to a dry wet hair bubble。

7

Add a third of the protein cream to the yolk paste and mix it evenly。

8

It's just about evenly mixed, and it doesn't take too long to waste it to avoid the protein bubble。

9

Put the yolk paste in the rest of the protein cream, or do you mix it evenly by flipping。

10

When you flip it, take a bottom and mix it evenly, it's the cake。

11

Put the mixed cake in the 8-inch cake mold。

12

On the top of the mold is an aluminum sheet, the oven is preheated at 165 degrees, and the mold is placed in the oven, with a first 165 degrees and a second 20 minutes of fire。

13

When 20 minutes are up, bring the temperature down to 155 degrees, take off the aluminum paper and bake it for another 20 minutes. I pulled a little rough down when I took off the aluminum paper, scratched the face of the cake, and the aluminum paper stuck a little to the swelling to start the cake, and when I took it off, I tore the skin off. And remember, don't be lazy and make him a hat, so that when the cake goes up, you don't stick to the paper, and you can have the perfect cake surface. But it doesn't matter. The cake will turn over and put it on the back。