A milky wife's cake

1

When the eggs are scattered, they are mixed with sugar, mixed with corn oil, completely evenly mixed with rice powder, powdered with milk, and mixed with no particles. In three sessions, 100 ml of milk is added, each time it is mixed to a non-particle-free condition before the next milk is added. In the end, milk can reduce the presence of particles, and of course, you can mix all of them evenly to the point where they are not

2

Steam in the pot and mix it every few minutes until it's fertilized。

3

Consistency with the steamed milk tarp, with oily and tarcrete. The oily materials were mixed into smooth noodles, which were wetter and forgot to take photographs. And so is the sofa. Put the soaks in the bag and let them go

4

When the milk is fertilized, it's out cold. It's time to split the oil coats into something similar in size. I don't measure every size, it doesn't matter. The first one can split 18 grams of oil, 14 grams of oil, and the smaller one can split 12 and 8 grams of oil

5

Make a circle of oil, wrap the soak

6

Shut up like a bag

7

It's like a cow's tongue, and it's curled up

8

And grow up in strips and roll up and let it loose. Note: We have to put on the film. When they're all done, divide the milky platinum into little balls of similar size。

9

Take a nice, turpentine pelvis, wrap it in a milk yellow pie, shut it down, flatten it with your hands, and cut it on the surface with a small knife. And then you brush the egg fluid and you spray the sesame

10

150 in the middle of the fire, 20 minutes. Every oven has a different temper. It's recommended 150 to start. It's ready in 20 minutes

The sugar in this recipe can be increased to 150. Since I made these for children, I personally think it is sufficient. Milk powder is the key to the custard; the filling may lack that distinctive aroma without it. Many people wonder if using corn oil makes the pastry crispy. My daughter leaves crumbs all over the floor every time she eats one—what do you think? Some people ask if all-purpose flour can be used for the filling. You can, but I used glutinous rice flour. The amount of water in the recipe is not fixed; please adjust it accordingly based on the water absorption of your flour. This recipe makes a large batch; I made 33 cakes, so you can halve the ingredients.