Sithone
By VicentaLakin
Not all of you know that the western dot that came into Shanghai in the '70s and '80s was so popular at that time that it tasted so strong that my father, when he was a child, waved his arms with the excitement of a paper bag, and said, “Siphony rides” so loudly that I knew there was something good. The joy was simply non-comfort, because a piece of pastry could be flaunted for a long time, but now there are fewer and fewer places to find it, and to be able to say the same thing when I grew up, “Siphony rides to” so that my father would be able to taste the recollection。
Recipe Recommendations
- unsalted butter 125g
- powdered sugar 10g
- whole egg liquid 125g
- low-gluten flour 125g
- peanut butter appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Sithone
1
Preparation materials
2
Soften salt-free butter (no need to melt)
3
Add sugar powder evenly。
4
Egg fluids were added to butter six to eight times, evenly mixed, without having to pass out。
5
Sifting low-banded flour is evenly mixed to no particles。
6
SPOILED ON OILPAPER, FLATTED, THICK ABOUT 3CM, MAKING FOUR LAYERS。
7
Barter preheat 190 degrees, bake for seven minutes
8
The black chocolate and milk sugar powder are placed in the pot, melted, mixed to smooth and cooled。
9
Put three cooled cake pieces on peanut butter, fold them up and put them on the fourth。
10
Soft chocolate will be on the face of the cake
11
Just fix the sides after the coagulation。Sithone Make Tips
Here's the cake piece, remember not to be too thin or it'll break easily. I don't have a mold. It'd be more beautiful if I had a non-clause or organic glass. The peanut butter I use here is a little salty with no peanut particles. The extra peanut butter can be frozen a little bit into the painting bag and squeezed on the cake. Five of my cake slices are baked for seven minutes, and the temperature varies from one oven to another, so just watch what happens next to the cake。