Chi Fung Cake
By VicentaLakin
chiffoncake (chiffoncake), which is meant to be silk-like, nuanced water, and to produce loose tissues with the help of acoustic protein. i'm sure we're all new. a more basic cake. it is characterized by high moisture content, loose tissue elasticity and wetting of sponge cakes in addition to nuanced vents. learn to bake, you'll try this cake. but it's really hard to make this cake and make it perfect, and i know it. there are many small details that require attention, and a little attention could fail. so for today, i couldn't make a perfect twilight cake。
Recipe Recommendations
- sweetening
- roast
- an hour
- simple
Steps for Chi Fung Cake
1
Raw material。2
Egg yolk with 30 grams of sugar。3
It's evenly mixed with a manual omelet。
4
Add milk and olive oil。
5
Full and even mix。6
Sift low powder and mix it evenly again. Smuggle into non-particle-free yolk paste。7
A few drops of white vinegar were inserted in the protein, with a slow blow to a thick bubble. It was then added to 36 grams of sugar three times, quickly hit the pattern, and ended up in a small, straight state。8
One third of the protein is added to the yolk paste。9
Scratch it evenly and then add the remaining proteins, gently scraping evenly from the bottom of the container。
10
The pasta was poured into the pre-paint oil and a small amount of low-powder mold was screened。11
The oven is preheated, 150 degrees, up and down, 2nd floor, 50 minutes. When it's done, get the cake out of the oven and dry it。12
When the cake's completely cool, draw a sideline with a toothpick。Chi Fung Cake Make Tips
Mold: San Neng tube pan, Model SN5282, 18cm diameter. Oven: Changdi CRDF25, 30L capacity. For beginners, I suggest getting a tube pan; compared to round pans, making chiffon cakes is easier to succeed, they rise higher, and the resulting cake is very soft.