Chi Fung Cake
By VicentaLakin
It's true that it's not a set, it's an egg roll, it's four eggs, it's a small egg, it's two eggs, it's six proteins, it's five yolks, it's not too much of it, because it's too lazy to calculate other ingredients, it's too much of it, it's 85 grams of low powder, I've used 100 grams of milk, it's 65 grams of milk, it's not a mess, it's not even a mess, I don't know how to make a cake three times, according to most people, and it's usually a one-time all-time addition, it's very rare, it's usually two times, and it's usually high-speed, and it's not too fresh for a few minutes, and the eggs are loose, and I don't have eight inches, but it's just upside down. But sometimes the bakery out there buys rotten eggs and bakes cakes, so I don't think it's too much to say, of course, just learn to bake twirl, and then you can feel your oven temper. The cake's made so good that it's okay。
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Chi Fung Cake
1
Split the eggs, six proteins
2
Five yolks
3
Plug the protein, pop the protein out of the bubble and add 50 grams of sugar
4
Four minutes high speed
5
Pumping yolk, adding the rest of the food to the yolk
6
Sift in flour
7
It's a hand-made yellow paste
8
Pick a small part of the protein and cut it in the yolk basin
9
And into the protein basin
10
Cut and flip evenly
11
It's pouring into a baker with oilpaper
12
Wipe it with a rubber shovel and shake it around the wheel
13
Put it in the lower of the preheat oven
14
It's been 20 minutes for 140 degrees, 15 minutes for 160 degrees, 30 minutes almost ripe, and five minutes for fear of getting too old
15
Throw it on the net
16
Take the paper and put it on the shelf and tear it off
17
It's cooler to flip and cut open. It's super good。
18
One more