A milk casserole
By VicentaLakin
It's the first time I've baked a twilight cake with an 18-centimetre smoker. I didn't know it was a very nice first roast, it's very delicate, it's high enough to climb, it's a formula that I've changed, it's a lot of milk, it's only 50 grams in place, it's a little small, it's five in use, it's 10 more in the flour, it's not sugar, it's good for me, it's not really sweet。
- milk fragrance
- roast
- an hour
- senior
Steps for A milk casserole
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Prepare raw materials
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Milk, corn oil, yolk in big bowls, evenly mixed
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(b) Sifting into low powder, mixing to the point where there are no bumps, i.e. yellow paste
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(b) The protein is first hit with a slow speed to the size of a thick bubble
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Then they were added to 40 grams of sugar three times, and quickly hit the pattern
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(b) Last hit to wet drying near rigidity
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One third of the protein is added to the yolk paste, evenly mixed, and no rings are drawn
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Put the mixed cake into the remaining protein
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(b) Ruffle evenly, remember to flip from the bottom so as not to leave the yolk paste at the bottom of the basin
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And then, like in the mold, two strokes of the bubble in the cake paste
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The oven is preheated 160° 10 minutes in advance, the cake is placed on the second bottom of the countdown, and the baked cake is baked for about 40 minutes, and the table is hit twice
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And then it'll be cold as it cools off
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