Coco Chi Fung
By VicentaLakin
In a year of intermittent learning to bake, the number of times you've been doing a twirl, but you haven't been in the logs, this time to make a base for American cheesecake, but the last steps of the twirl cake are not stylish。
Recipe Recommendations
- salad oil 45 grams
- water 50 grams
- low-gluten flour 70 grams
- egg yolk 90 grams
- protein 180 grams
- powdered sugar 35 grams
- brown sugar 35 grams
- cocoa powder 10 grams
- fresh milk 30 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Coco Chi Fung
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1. Material preparation
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A mixture of salad oil, water, fresh milk and red sugar
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3. Pumping thick bubbles white with low-speed mixers
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4. Low powder, cocoa powder sifted and mixed with yolk paste
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5 - Taking another pot to bubble the protein
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6. Sugar powder mixing continues at low speed
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7. Blisten to drying8
8. A third of the distributed protein shall be added to the cocoa paste, which shall be evenly mixed by cutting
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8. A third of the distributed protein shall be added to the cocoa paste, which shall be evenly mixed by cutting
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9. Rewind the remaining protein paste and mix it evenly by cutting
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10. Fall into a motion cake model, flatten it, pick it up a few times on the table and remove the bubble inside the paste
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11, the oven is 170 degrees mid-level and baked for about 30 to 35 minutes, with a light knock on the table and a cooling
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12, completely cooled off。Coco Chi Fung Make Tips
1. In this recipe, I added brown sugar for a better color; you can substitute it with an equal amount of fine sugar or powdered sugar.
2. The success of the chiffon cake depends primarily on whether the egg whites are beaten to the right degree; it is sufficient when a slightly formed triangle can be pulled up by lifting the whisk.