Cherry cream
By VicentaLakin
A lasagna, one of the representatives of French snacks. A tiny piece of pie skin, baptized by high temperatures, will swell into a large piece. It's a small snack that contains a layer of soaks, a loosely edible pie skin, a fine little cream, and a sourly sweet car chord. This time, it was easy to do it using the soccer that was last frozen and stored. But it's beautiful and cute, and it doesn't have to be nice. It's a snack. It'll make you addictive
Recipe Recommendations
- Frozen meringue a
- light cream 100g
- cherry appropriate amount
- fine sugar 10g
- rum a little
Steps for Cherry cream
1
when the lasagna is unfrozen, it cuts into small pieces equal in size. i'm about 3 mm thick and each piece is about 11 * 5 cm thick
2
The oven preheats 200 degrees. (b) Placing the leather on a baker board with a fork on its face
3
When the preheat is over, the skin is sent into the oven at 190 degrees ~ 200 degrees, baked for 15 to 20 minutes, swelling to the souffle and yellow
4
Take out the roasted souffle, and dry it
5
Preparation of other materials
6
Light cream with sugar and rum, distributed to 7-8, i.e. large, clear texture, largely non-mobile
7
(a) The light cream will be distributed and loaded into the bag
8
Cherry wash, dry the surface moisture. Take some cherries, go to the core, spare
9
A little cream on the bottom and a piece of cocoon
10
Squeeze the light cream, put the cherry on it, and squeeze the light cream
11
(a) Put a piece of soccer on the top, then repeat the cream, and put the cherry
12
The last thing you can do is put sugar powder on it。