Mishrak, Paris
By VicentaLakin
Of course there will be cheese in the recipe for cheesecake. And making this baby is cheaper than making cheesecake! Looks like the egg tarts are not egg tarts, they're sweet, they're so delicious. This perfect formulation is Marie Sanchez, the sweet goddess from Provence, France, from the Trinidad area of Cuba, which was perfected several times by the Parisians of the capital of Romantic desserts, and became the classic dessert — Paris, Michalac
Recipe Recommendations
- white sugar 110 grams
- egg yolk of 3
- corn starch 50 grams
- light cream 125ml
- milk 500ml
- vanilla extract 5ml
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Mishrak, Paris
1
Three yolk and white sugars were mixed into sugar melt, with corn starch mixed into yolk paste。
2
The cream, milk and vanilla are added together into the pot。
3
Put it on the stove, and then the fire began to boil until milk boiled out of the fire。
4
Boiled milk is added to the first stage of the yolk paste, evenly mixed。
5
And then you put the paste back in the pot and put it on the stove。
6
It's a little bit of a fire, and it's boiled until it's sticky。
7
Cooked paste covers up the film, so that it cools until it cools. Preheat the oven 180 degrees。
8
Smuggle the cool and good paste and put it in a six-inch cake mold. (mocked bottom piece of roasted oil paper is sticky)
9
It is sent to the middle of the oven, where it is done with an upper and lower fire of 180 degrees for 40 minutes to the surface with egg char。
10
The finished product comes out of the oven, cools and cuts。
11
Quite a cut, sweet and smooth. Isn't it like cheesecakeMishrak, Paris Make Tips
After baking, the finished product must be completely cooled and set before it can be removed from the mold and cut. Use a 6-inch cake pan, lining the bottom with parchment paper for easy removal. To save on washing up, I used two shallow 6-inch foil pans.