A heartless angel cake

By VicentaLakin

A heartless angel cake
Angel cakes have a cotton-like quality and colour, made of hard-haired egg cream, sugar and flour, light and thin, and sweet karsdas. It's a bit cumbersome, but it's all worth it at the entrance

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Steps for A heartless angel cake

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    Production of angel cakes: materials required
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    A few drops of lemonade
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    The electric omelet hit the protein bubble with the first fine sugar 15 grams
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    Add a second fine sugar 15 grams when the protein hits thin thick
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    When the protein hits the Gradual Tasting Road, it is added to the third round of fine sugar 15 grams, to the wet hair bubble of the protein, and then to the dry hair bubble of the protein with 5 kroner
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    It's low powder. It sifts into protein cream
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    ♪ Up and down, evenly ♪
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    Inverted in the mold, blasted out the bubble, put it in a mold
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    The oven is preheated, the lower level is filled with hot water, and the oven with molds sits in the bath, and it'll be on fire at 150 degrees for 40 minutes
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    Material for the production of fluid cardiac sauce
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    The egg yolk spreads and sifts into low powder until it's yellow
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    200 grams of milk boiled in a milk pan
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    Put one third of the hot milk in the yolk paste and mix it up fast
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    Then we pour all the remaining milk into the yolk paste, add a few drops of vanilla, and then we pour it back to the milk pot. Lee
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    Turn on the fire, keep mixing until the egg paste starts to bubble, gets thick and leaves the fire
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    Cooked yogurt, thin, cold
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    Cream cream to 6, 7
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    It's mixed with an egg paste
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    Fill in a bouquet, and use a small circle to troupe
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    When the cake is out, insert the cake body from the middle with a knife, cut it down in the middle of the cake, and make sure there's enough room to pour into the fluid sauce
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    Pull out the bouquet, there's a bit of a pericardial out of the middle, and the fruit decoration is enough
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    It's finished
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    Cut it off. It's a good time to blast

    • A heartless angel cake Make Tips

    Lava sauce is actually custard sauce, which can be used as a filling for various desserts. If you want a smoother texture, you can strain it. When cooking, you need to stir continuously over low heat to prevent it from sticking to the bottom. Leftovers can be refrigerated, but should be consumed as soon as possible.

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