Cake-edged mackerel
By VicentaLakin
Cream burning is a form of flour, sugar, milk and little soda from Tokyo, Japan, and is shaped like mackerel and fruit! A new fish burner. Try it on the weekend! Look at the Internet's recipes, they're all powdered with bubble powder. The cake's done. It's good! It's good to have a simulator
Recipe Recommendations
- sweetening
- roast
- several hours
- simple
Steps for Cake-edged mackerel
1
Butter melts early and puts yolk in full mixing and evening
2
You pour milk and seven grams of sugar, and you mix it up
3
Sift in low-band powder
4
It'll be a chord
5
The protein was placed in an oil-free and water-free basin
6
You know, when you get into a little bending triangle
7
Take about a third of the protein cream and the yolk paste
8
Into the remaining protein cream
9
It's evenly mixed
10
Add soy sauce, rose sauce and proper milk to the bowl
11
Smuggled into rose bean sauce
12
The molds were preheated two minutes in advance, then painted with butter
13
Squeeze into the proper amount of cake
14
And then a proper amount of rose beans sauce
15
And then you cover it up and fill it up
16
Cover the mold, medium fire, two minutes on each side
17
It's two minutes of color
18
I made nine of themCake-edged mackerel Make Tips
I baked it on a gas stove, it's hard to control the fire, and it's better to use an electric pottery to make cake because I don't have any powder in my house, so there's only one of the molds, which is time-consuming, so don't do too much, so it's easier to put the cake in a scavenging bag for a long time