Chi Fung Cake
By VicentaLakin
The square of the twilight cake from a good colleague has been baked many times, the cups have been baked, the cake molds (which is actually a stainless steel bowl) have been baked, according to mom, husband, big friends and children, etc., but the Nima oven can't really hurt! It's only nine at a time! Or one bowl at a time! I can't eat enough! This red-tree red bean sari cake is very good for ladies who love their health, and the breeding of red beans and dates is well known. Bean sand makes cakes difficult to twitch, softer in taste, and red dates can taste pure dates. It can be replaced with chocolate powder, raisin, blueberries, black sesame, walnuts, peanuts, tea powder, etc. I don't think it's common to buy other special razors, cake models and special cake powders, materials and tools, except for eggbeaters and ovens, without a cup. In addition, water density is 1 g/mL, milk and oil are counted as water, flour is about 0.5 g/mL and sugar is about 2 g/ml. In other words, 40g flour is equivalent to 80 ml flour, and if there's a measured cup in the home (silent soybean machine, electric cooker, electric pressure cooker, usually) it solves the problem of material usage, and the scales don't have to be bought. Get milk, eggs, sugar, ordinary flour, corn starch, oil (colour oil, olive oil, etc.) with no taste, peanut oil will taste so bad, red bean sand, red dates
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Chi Fung Cake
1
Prepare all raw materials, separate protein from yolk, and mix flour with starch。
2
Add 15 g sugar, 40 mL milk, 25 mL oil to the yolk, evenly blended to fully melted sugar。
3
Add red bean sand in two and mix it evenly. A mixture of flour and starch was added in three stages, each of which was modulated. It's a mix of chopsticks, and it's a straight line, or it's flipping from the bottom up. But the rings are mixed, and the rings become sides, and the proteins can't be mixed。
4
protein: the protein cannot be mixed with water or yolk, otherwise it cannot be struck. first, the egg-beater sends the protein to a thick bubble, adding 15 g of white sugar; then continues to blow to a thin bubble, adding the remaining 15 g of white sugar; and continues to hit the protein with a hard hair, i.e., turns to white cream, lifting the egg-beater can produce a small horn and insert a chopstick。
5
The distributed proteins are mixed three times into three, each time up and down. When you're mixed, push a couple of bottoms and try to get the bubbles out. The cups and the cake molds are full of sevens。
6
THE OVEN IS 170 DEGREES PREHEAT AND 150 DEGREES FOR 45 MINUTES. IN THE MEANTIME, IT WOULD BE PREFERABLE NOT TO OPEN THE OVEN; IN 45 MINUTES, STICK A TOOTHPICK IN THE INSIDE OF THE CAKE, AND THE TOOTHPICK WILL BE OK WITHOUT THE OBVIOUS EGG SMELL. TAKE OUT THE PENDULUM BUTTONS AND HANG OUT ON IT. DELICIOUSChi Fung Cake Make Tips
The photos were taken by me; my skills are limited, so please bear with me... This recipe makes about 6-7 medium-sized paper cups. If you want to make more or less, just adjust the quantities proportionally. My basic chiffon cakes always shrink a bit; it doesn't affect the taste, but it doesn't look good. Surprisingly, after adding red bean paste, it doesn't shrink anymore; it stays the size it comes out of the oven, which is great. Different ovens may have different temperatures. I've seen a few chiffon recipes baked at 170 degrees that also work well, but I haven't tried that yet. 200 degrees is definitely not okay; it burns. The red bean paste is homemade; just cook red beans in a pressure cooker, add brown sugar, put them straight into a blender, and blend until done—no need to remove the skins. You can freely swap the red bean paste for any ingredient you like. I've tried black sesame seeds, crushed walnuts, and raisins, which were quite tasty. Adding yogurt doesn't really change the flavor much. If there are elderly family members with high blood sugar, replacing the sugar with xylitol is also a good option.