Milky Chifeng cake
By VicentaLakin
Cake, sweet, soft, sweet. Every time you eat a cake, you feel happy. It's hot, but it won't stop me from making the cake, and the moment at the entrance, it's worth it。
Recipe Recommendations
- eggs
- milk 68 grams
- sunflower oil 26 grams
- white sugar 50 grams
- low-gluten flour 87 grams
- salt 1 gram
- white vinegar 4 drops
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Milky Chifeng cake
1
Raw materials: eggs, low powder, sugar, milk, sunflower oil, salt。
2
Milk and sunflower oil are poured into the basin and mixed with an egg-cutting machine。
3
Add sifted low powder, evenly mixed。
4
The yolk is separated from the protein and is added to the basin. Blend to dry powder。
5
Salt and white vinegar are added to the protein。
6
The protein is distributed with an electric omelet, and the sugar is added to the protein three times, hitting the protein to a small pointer。
7
One third of the protein is mixed with the yolk paste, evenly mixed。
8
The oven is preheated at 120 degrees. The yolk paste falls into the remaining proteins, evenly mixed。
9
In a six-inch cake mold, the face is covered, the table is hit a few times, the air bubbles of the paste are removed, the oven is pre-heated, the stove is baked at 120 degrees for 50 minutes, the fire is baked at 140 degrees for 16 minutes, and the boiler's button is dried cold and then defunct。
10
The fragrance cake is ready。
11
Soft, delicious。Milky Chifeng cake Make Tips
The temperature and timing of the oven are set according to the characteristics of the oven. When the paste is plattered, do not circle, do it from the bottom up to prevent the face from tumble。