Chi Fung Cake
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- several hours
- senior
Steps for Chi Fung Cake
1
Preparation material. Flour is sifted, protein yolk is separated and protein-rich basins are protected from oil and water, preferably using stainless steel basins。
2
When the protein is punched in the form of a fish eye, a third of the fine sugar is added。
3
A third of the sugar is added to the thicker and thicker proteins when they continue to be strung。
4
And then we're going to keep stabbing, and when the protein's thick, and the surface's tattooed, we're going to add the remaining one-third sugar
5
A little bit longer, when the egg-beater is raised, the protein pulls out a short, straight angle, indicating that the dry hair bubble is in a state where the disturbance can stop。
6
Light dispersing of yolk and white sugar without having to break。
7
Add 24 grams of salad and 24 grams of milk in turn, and mix them evenly. After being sifted, flour is then added and gently rolled evenly with a rubber razor。
8
One third of the protein goes to the yolk paste. Smash it with a rubber razor.
9
When it's evened, it pours the whole yolk paste into a pot of protein, to a full mix of protein and yolk paste。
10
Put the mixed cake in the mold, with the hand-held mold, and hit twice on the table, shaking out the internal atmospheric bubble。
11
Put it in a preheated oven, 160 degrees, about 35 minutes. The baked cake was taken out of the oven and was immediately put back on the cooling shelf until it cooled. And then, stripping off, slices of it