A bakery version of Chifeng cake
By VicentaLakin
I've been trying to enrich my daughter's breakfast and buy a bakery and try to use it as much as possible. It's too sweet. Spongecake and honey cakes have been tested in addition to Tsing Feng, and have failed because it is too difficult to hit the whole egg by hand. It's a lot easier to get a twilight cake, with a hand-pumper. The baker bakes more relaxed than the electric cooker and makes it smaller. Bringing some to the office, colleagues said they wouldn't lose to the bakery. This time with the gray square。
Recipe Recommendations
- low-gluten flour 60 grams
- eggs of 3
- baking powder
- fresh milk 40 grams
- edible vegetable oil 40 grams
- sugar 约50 grams
- salt
- sweetening
- roast
- an hour
- simple
Steps for A bakery version of Chifeng cake
1
Three eggs were opened, and the clean and the protein were separated into clean, oil-free containers. I'm fighting together, scrambling the egg out with a spoon. The spoons used for the hot pot were better than the egg yolk separator, and the last time the separators were leaked into the egg purifier, they hit me for half an hour, broke one of my egg-beaters and couldn't get out. No yolk in the omelet. It's the spoon。
2
A few drops of white vinegar, approximately 12 grams of white sugar, were added to the egg cleaners and a large fish eyebrush was struck with a hand-plug. Add 12 grams of white sugar to a fine, soft little foam, and 12 grams of white sugar to a dry hair bubble. This was the last time I forgot to take a picture. It's better. It's a sharp angle. Learn the King's way, beat the protein, put it in the fridge and mix the yellow paste。
3
The egg yolk is mixed with an eggmaker of about 12 grams of white sugar, followed by 40 grams of milk and 40 grams of vegetable oil. Flour is added to a small amount of powder and salt is evenly added to the yolk, evenly mixed with an egg-beater, which cannot be mixed in one direction, crossed up and down, as long as it is not too long. It's fine。4
One third of the distributed protein is added to the yolk paste, and the upper and downwards are evenly mixed into the remaining three parts of the human protein, evenly mixed. The distributed protein comes out of the fridge, and there's a small amount of clear liquid underneath the ice cream protein, which is unknown to the newcomer, and he wants to get a tip. But the result should not affect the quality of the cake。
5
To pour all the yolk paste into the bread-crum, to shake gently out of the bubble, to choose the baking key, for an hour. I've been looking at the square for about half an hour. I'm afraid the baker's not as hot as the oven would have made it baked for an hour. The result was good, not dry, a little thick。
6
Take out the bread drums, put them on the cooling shelf, and shake them gently, because they fall on the cooling shelf without a barrel wall. It's a nice bottom. It's a little deep. Tastes uncoated。
7
As the top is warmer, it is quickly turned out to avoid crushing or crushing the mark. Conversely, a slight crack can be seen on the surface, but it is not. I don't know if it's because I can't hold the barrel wall
8
Cut it open when it cools, it's soft. It smells good too. It's much lighter than last time, because it's less sugar. That's more than sweet. The sugar was hand-held and did not state that the food items were estimated on the basis of previously stated circumstances. It used to be 20 grams full, this time a spoon full and a little more。