Classic suvere mascara
By VicentaLakin
This cream cake, which tastes delicately, lubricated, untidy, looks at it swelling a little bit in the oven, cracking a little bit, coloring a little bit, finally taking it out, retorting a little bit, cooling it up, and tastes better。
Recipe Recommendations
- milk fragrance
- baking
- a day
- senior
Steps for Classic suvere mascara
1
Preparing materials. The milk is made up of milk and almond lulu
2
Sugar in yolk, evenly mixed
3
Scan the corn starch and mix it evenly
4
Butter and cream cheese are sequestered together
5
Butter and cream cheese. It's white
6
Boiled milk goes into the egg pan and mixs quickly
7
Egg paste in boiling water
8
To sticky, leave now
9
When it's hot in the cream cheese
10
Smash it evenly, cover it with dry hot towels
11
The proteins are put in the freezer room, and a thin ice sheet around them
12
Protein sent to nine
13
A quarter of the distributed protein is added to the creamed cheese and egg paste
14
The oven is 180 degrees, 15 minutes, 160 degrees, 25 minutes. It's on and off, 40 to 60 minutes
15
I'll put all the film in the freezer for one night
16
Delicious