Chi Fung Cake
By VicentaLakin
The ChiffonCake is an English translation of the Spongecake type, which is very light. It's one of the most popular cakes today. It's to be noted here that the mass of twilight cake is exceptionally soft, and if it bakes the same mass of full egg-brought sponge paste with that of twilight cake, the size of twilight cake is likely to be double that of the former. Although the twilight cake is very soft, it is flexible and does not feel soft, and it is delicious when it comes to all kinds of sauce。
Recipe Recommendations
- low-gluten flour 90g
- baking powder 5g
- eggs of 4
- sugar 20g
- salad oil 50g
- milk 60g
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Chi Fung Cake
1
Material Chart
2
1 Separate egg protein from yolk。
3
2 Pour salad oil, milk, yolk into the basin and mix it evenly。
4
3 ADD SUGAR A TO MIX TO SUGAR-FREE PARTICLES。
5
Low-banded flour is mixed with powdered powder, which is then mixed into the liquid。
6
5 PROTEIN SPIRAL: PUMPING AN EGG WITH SUGAR B INTO THE PROTEIN, HITTING A NEUTRAL BUBBLE. BECAUSE OF THE DIFFERENCES IN DENSITY BETWEEN THE TWO SIDES, A PART OF THE PROTEIN CAUGHT WAS MIXED INTO AN EGG PASTE
7
6 The mix of the egg paste and the protein is then poured into the remaining protein, evenly mixed。
8
7 fills the last paste in a paper cup with six cents full. I've got a full eight. Don't be so full
9
Put the oven in the oven, with 180 degrees of fire, 160 degrees of fire and 15 minutes of roasting。
10
Don't look at me like Shuvre. I'm actually a twirling cake! Ha haChi Fung Cake Make Tips
Note:
1. Be careful when separating egg whites and egg yolks and do not mix them with each other. If you are a novice, use an egg separator like you do!
2. To the egg white, you must add sugar in batches, otherwise you will not be able to beat it. Beat the egg white until the wet foam is close to the dry foam so that it can still flow. Never beat it until it is completely dry.
3. When filling the cup, make sure it is 5-6 minutes full. I don't want to do secondary baking, so when filling it until it is 8 minutes full, it will look like Souffrey!
4. If you don't have to heat it, you can bake it at 170 - 180 degrees.
The above are the main areas I personally think are needed. If there is anything wrong, guidance is welcome!!! Hehe!
1. Be careful when separating egg whites and egg yolks and do not mix them with each other. If you are a novice, use an egg separator like you do!
2. To the egg white, you must add sugar in batches, otherwise you will not be able to beat it. Beat the egg white until the wet foam is close to the dry foam so that it can still flow. Never beat it until it is completely dry.
3. When filling the cup, make sure it is 5-6 minutes full. I don't want to do secondary baking, so when filling it until it is 8 minutes full, it will look like Souffrey!
4. If you don't have to heat it, you can bake it at 170 - 180 degrees.
The above are the main areas I personally think are needed. If there is anything wrong, guidance is welcome!!! Hehe!