Chi Fung Cake
By VicentaLakin
To put it simply, because most of the cake's ingredients are in place at once (and, of course, you have the time and patience to join them slowly and slowly), and because the protein paste is more stable with white vinegar, salt, corn starch; and the yellow paste with the powder ensures the cake's formation and increases the success rate of the cake。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
Protein. No oil, no water in the basin. Don't mix it in。
2
Egg yolk。
3
The egg yolk is mixed with 30 grams of sugar, 60 grams of milk, 60 grams of oil, one quarter of a spoon of powder, which is better mixed with low-band powder, a little mixing, and putting it aside for use。
4
60 grams of white sugar in protein, 10 grams of corn starch, 1/4 spoons of salt and 1/4 spoons of white vinegar。
5
Protein is sent to dry hair bubbles (with a hard, small triangle below the head of the egg。
6
The eggbeater is placed directly into the egg yolk basin, and the minimum speed mix is flatted into the yolk paste。
7
One third of the yolk paste is mixed。
8
Rewind the remaining protein paste。
9
Smiling into cake paste。
10
Fall into the cake model. Pick up the molds a few times, pop out the bubble. On the grill。
11
the ovens (long ckf-25b) are at the bottom floor, without preheating, at 140°c, and are set on fire, and in about 60 minutes the toothpicks will be worn to the ground。
12
You can turn on fire 180°C3 minutes (or not roast)。
13
Once removed, it drops a few times, and the barbecue is cold。
14
Heads
15
Draw a circle along the side with a knife. Here's the knife, too。Chi Fung Cake Make Tips
1. It is best to separate the eggs one by one in a small bowl, so as not to separate one well, leading to complete failure. Fresh eggs are easy to separate.
2. The egg yolk paste can also be beaten manually first to prevent the flour from flying. It is best to mix the baking powder well with the low flour and sift in.
3. Make sure to beat the egg whites, and don't be afraid to beat them until you lift the egg beater and there are small straight triangles up and down.
4. Put the cake mold a few times when it is put into and taken out of the oven. Finally, the fire was heated at 180 ° C for 3 minutes to make the skin strong and the color was good, which can also be canceled.
5. Beat the egg white quickly until it is put into the oven, minimize the time, and do not stir excessively to prevent defoaming.
2. The egg yolk paste can also be beaten manually first to prevent the flour from flying. It is best to mix the baking powder well with the low flour and sift in.
3. Make sure to beat the egg whites, and don't be afraid to beat them until you lift the egg beater and there are small straight triangles up and down.
4. Put the cake mold a few times when it is put into and taken out of the oven. Finally, the fire was heated at 180 ° C for 3 minutes to make the skin strong and the color was good, which can also be canceled.
5. Beat the egg white quickly until it is put into the oven, minimize the time, and do not stir excessively to prevent defoaming.