Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100g
- eggs of 4
- milk 80ml
- corn flour 20g
- sugar 100g
- baking powder 2 tsp
- cream of tartar 2 tsp
- salad oil 3 tablespoons
- milk powder 10g
- white vinegar 4 drops
- Vanilla essential oil few drops
- sweetening
- roast
- an hour
- simple
Steps for Chi Fung Cake
1
Prepare the ingredients。
2
Separate egg purifiers and yolks in two oil-free bowls。
3
the milk and sugar 40g will be evenly mixed in the yolk, and the salad will be evenly mixed。
4
Low-banded flour, corn flour, powdered milk, powdered bubbles, sifted in mixed yolk paste with face sifting, and evenly mixed。
5
Four drops of white vinegar were inserted into the egg purifier, with a high-speed mix with an eggbeater, and the remaining sugar was added three times in the middle of the journey until the egg purified rigidity bubble。
6
One third of the protein is removed and added to the yolk paste, evenly mixed。
7
The yolk paste is then poured into the remaining proteins, evenly mixed, careful that it cannot be convoluted, and should be evened up and down. Preheat ovens (170 degrees) at this time。
8
Smashed egg paste
9
Use a oil brush to paint a layer of oil
10
Pumping eggs into stainless steel. And then, in the stainless steel basin, the bubble in the egg paste was blown off。
11
In the pre-heated oven, 170 degrees, lower floor (small in the home, only in the lower floor) and 40 minutes of fire。
12
It'll be out in 40 minutes, cooled and buttoned。
13
A broken cake
14
Have a good fragrance, try to be successful and praise yourself。