Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Chi Fung Cake
1
Preparation materials
2
Corn seed oil and milk are poured into containers and oil is not seen in the eye
3
(b) Sifting low powder, slightly mixing to the point where dry powder is not visible
4
Add yolk, and the yolk paste will be ready
5
A clean, water-free, oil-free container is also removed, proteins and white vinegar are added, and the first sugar is added to the big fish eyebrow when it is hit with an electric omelet
6
A second sugar to be added when foams are largely gone
7
(b) The use of an egg-cutting device to draw a clear pattern with the last sugar
8
(b) Continue to mix into dry hair bubbles - lifting an egg-beater with a straight, sharp little triangle of protein cream
9
The oven is preheated at 150 degrees of fire, with a ball of protein frost added to the yolk paste, evenly mixed, repeated and all of the yolk paste poured into the remaining yolk
10
(b) The rapid mixing of protein, yolk paste and the rapid pouring of the mixed paste into the mould
11
Put the mold in the middle of the oven and roast it for 50-60 minutes. By 50 minutes, stick the bamboo in the middle of the cake, and if the bamboo is not covered with wet cake crumbs, it will be roasted and, conversely, continue to bake
12
When the cake comes out of the oven, it is quickly rewinded to the grilled web to prevent retrenchment
13
Once the cake is cold and defilm, the slices can be eaten。