Chi Fung Cake
By VicentaLakin
Kelly had a fever for two days, and I couldn't take a picture of myself. Fortunately, now she has gained a lot of resistance, has taken two days of her medication and has lost her summer school. She took her nap in the afternoon and baked a little wind, nothing more, the simplest. Kelly likes cake more than bread, so I like cake more. For twilight cakes, the grocer's friends should make everybody. Think of the new guy I've just joined the gourmet, who should have this basic cake in the recipe
Recipe Recommendations
- milk fragrance
- baking
- several hours
- senior
Steps for Chi Fung Cake
1
Call it all in the kitchen, open 30 grams of white sugar and 20 white sugar, and separate the protein and yolk into a bowl
2
Two drops of white vinegar in the protein, and 15 grams of white sugar when you hit the protein in the fish eye
3
Keep messing with proteins to thick enough to add another 15 grams of sugar
4
It's just, you know, you're gonna hit a dry bubble, and you're gonna lift the egg, and you're gonna stop at this point, and you're gonna hit the oven at 150 degrees, and you're gonna bake
5
Now make yolk. Add 20 grams of sugar to the yolk pot
6
You put milk and salad oil in the yolk paste
7
Sift low and starch in the yolk paste
8
We're gonna have a silhouette and we're gonna do it all the same
9
Take a third of the protein to the yolk paste, and mix it in a little bit
10
I'll dump the tumbled paste into the remaining two-thirds of the protein
11
I'm sure you can't do it in circles
12
the oven was preheated and placed in the lower part of the oven, 150 degrees, 45 minutes。Chi Fung Cake Make Tips
1. All ingredients must be precise in size. Western food is no different than Chinese food. It is not like oil, salt, sauce and vinegar, which is almost equal to anything. Be sure to use a kitchen scale or measuring spoon to measure the ingredients accurately
2. Master the egg white well, first slow, then high, carefully observe the degree of the egg white, and beat until there is a small sharp corner standing upright
3. You can preheat the oven when you finish the egg whites, so that the cake paste can be baked in the oven as soon as possible without waiting.
4. Don't make circles every time you stir, just stir with stir-fried rice. It's easy to show muscles when circling.
5. When peeling the film, you have to wait for the cake to cool before demoulding. Today, I want to clean the dishes quickly and take the hot peeling mold. Please ignore the roughness on the edge
I think as long as you master the above points, a rookie can also do a good job in Qi Fengdi ~~
The above are just personal opinions. Everyone is welcome to discuss and learn together ~~
2. Master the egg white well, first slow, then high, carefully observe the degree of the egg white, and beat until there is a small sharp corner standing upright
3. You can preheat the oven when you finish the egg whites, so that the cake paste can be baked in the oven as soon as possible without waiting.
4. Don't make circles every time you stir, just stir with stir-fried rice. It's easy to show muscles when circling.
5. When peeling the film, you have to wait for the cake to cool before demoulding. Today, I want to clean the dishes quickly and take the hot peeling mold. Please ignore the roughness on the edge
I think as long as you master the above points, a rookie can also do a good job in Qi Fengdi ~~
The above are just personal opinions. Everyone is welcome to discuss and learn together ~~