Red potato Montblanc
By VicentaLakin
Recipe Recommendations
- eggs of 4
- low-gluten flour 50 grams
- fine sugar 80 grams
- melt butter 40 grams
- light cream 150 grams
- sweet potato paste 100 grams
- almond slices appropriate amount
- unsalted butter 50 grams
- rum 5 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Red potato Montblanc
1
Cake cake: yolk protein is separated in water-free, oil-free containers。
2
The egg yolk and 20 grams of fine sugar are sent to sticky hair white with an electric omelet。
3
The protein was added to 60 grams of fine sugar on three occasions, and the egg-beater was used to reach wet hair bubbles。
4
One third of the protein paste is thrown into the yolk paste, the razor is rolled over, another third is rolled, and then the yolk paste is thrown into the remaining one third of the yolk。
5
Add melted butter (around 40 degrees temperature), evenly ingested and modulated。
6
Sift in low-banded flour, blend。
7
The cake is poured into the pre-heated mid-level of 180 degrees, up and down in the oven, 12 minutes to top colour, and then the grill is removed and torn out。
8
Pumps made: When the potatoes are steamed, crushed, then sifted, pressurized. Of course if there's a machine。
9
Cream cream with fine sugar and hair, with sweet potatoes。
10
Put the red potato cream on the cake piece, start with a little bit more, the less you go up, the last little bit you don't, so you can roll it up。
11
When it's done, freeze the fridge for more than half an hour。
12
Flour: Spread the melted butter of the room into a smooth, non-particle-free form, add the sweet potatoes and rum, fill the sacks, take out the cake rolls, squeez the noodles with a thin bouquet, and lastly spread a little bit of roasted almonds. Snippets
13
As shown