Wang Chai
By VicentaLakin
i've bought it, i eat it so loose, it's like the entrance. seeing the formula is made of potato starch and powdered powder, trying to do it, and eventually i prefer the current formula, without powder, safer and more comfortable. without powdered powder, it's not too loose. it's a simple step. it's definitely a success. hey, but it's a little bit of a time, and i've had 20 minutes. more fun to eat, brain holes to feed, and attention to the twitter public: yzmmfood。
Recipe Recommendations
- egg yolk of 2
- powdered sugar 15g
- corn starch 120g
- low-gluten flour 30g
- milk powder 20g
- corn oil 20g
- milk 25g
- sweetening
- roast
- half an hour
- simple
Steps for Wang Chai
1
Combining oil with eggs (if butter needs to be softened earlier)
2
Add milk blending
3
Sugar powder, corn starch, low-banded flour, milk powder sifted into a previous mixture
4
Scratch the face, the one that won't break, and a little circle. For the time being, it is important that the face not be rounded in order to prevent the moisture loss and dry up
5
Fire on the oven, mid-level, 180 degrees for 16 minutes, slowly changing color, just fine
6
The finished product。
7
It's deliciousWang Chai Make Tips
One, the amount of yolk and milk can vary slightly, and if your yolk weight is slightly different from mine, you can increase or decrease the amount of milk. Two yolks, no protein, just for the sake of the soothing. Three, corn oil and sunflower seeds taste like olive oil, walnut oil, etc。