Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- Frozen eggs of 5
- low-gluten flour 100 grams
- lemon juice few drops of
- grape seed oil 40 grams
- whole milk 70 grams
- granulated sugar 20 grams
- sweetening
- baking
- several hours
- senior
Steps for Chi Fung Cake
1
When the eggs are taken out of the fridge, they are divided into egg yolks, which are carried in two oil-free containers and several drops of lemon juice。
2
Egg yolk refuelling, sugar mixing
3
Plus 70 grams of milk
4
I sift it in the low powder, and it's a yellow paste
5
The 3rd stage of the electric omelet sets out the egg clear, and the first sugar in the fish eye
6
Add a second sugar when you're a little more condensed
7
Turn five, put on one last sugar, and hit a hard one
8
i'll put the egg-beater in the protein
9
Put a piece of protein in the yolk paste
10
Put the yolk paste back in the jar of the protein
11
Into the hollow. Eight points
12
Put it in the bottom of the preheated oven, 150° baked for 30 minutes, with a little colored paste turned 170 degrees and baked for 10 minutes, during which time care is taken to see the colour of the face of the cake, and if the time is not already darkened, you have to put tin paper on the face of the cake。
13
As soon as the time comes, take out the shock
14
On the net
15
It's completely cooled off
16
Two blueberry cupcakes in one box