Sakura Moose
By VicentaLakin
Sakura Moose. You can taste it, but you have to pay for it
Recipe Recommendations
- low powder 90g
- butter 30g
- milk 80g
- cream cheese 115g
- light cream 145g
- gelatin tablets 5g
- water 25g
- Salted cherry blossoms appropriate amount
- sprite 150g
- white granulated sugar 30g
- sweetening
- roast
- several hours
- ordinary
Steps for Sakura Moose
1
Butter melts into egg fluid, pours into milk, mixs evenly
2
Put all the sugar in the egg, sit down in a tub, put it in about 50 degrees of water, use the egg-beater. Fight! Fire
3
Until the egg fluids become lighter, the tissues are thinner, and when they are lifted, the lineage of the egg paste can be preserved for a certain period of time and will not disappear immediately, indicating that the whole egg was shot。
4
Flour is sifted, the flour is evenly mixed with the egg paste with a rubber razor
5
First, the mixed butter milk mixed into the paste, evenly mixed, and not overblended, so that the bubbles don't melt
6
The oven is 150 degrees, mid-level, 40 minutes
7
Rewind cooling when you're out。
8
The glitting tablets were softened in the water and then evaporated to full melting. ♪ Salt and cherry blossoms can also be blistered ♪
9
Cream cheese (which can sit down in a warm water basin) is softened and then slid with sugar and evenly mixed with milk. It was then mixed with cold-skinned glin, which was put aside for use。
10
Cream cream till seven
11
Cut the roasted sponge cake across the floor
12
The fresh cream and cream cheese paste were evenly mixed, and the sponge cake mold was poured into the freezer。
13
Shelby breathed early, and the glitting was soft and melted, and mixed in。
14
Moose freezes to the surface, which is not mobile, and drops light into the surface. And then put the cherry blossoms on it. It's a cold night. You can eat the next day