Sorcelain cream cake
By VicentaLakin
EACH THORN IS THICK, TASTES CLEAN AND HAS NO PIGMENTATION, SO IT CAN BE USED TO MAKE GOOD FOOD, AND A VECOR-RICH SARCOPHAGUS IS INCORPORATED INTO THE CAKE, AND THE CAKE TASTES LIKE SOMETHING ELSE, AND IT'S MORE OF A TASTE BUD WITH YOGURT。
Recipe Recommendations
- eggs of 3
- white granulated sugar 70 grams
- low-gluten flour 100 grams
- butter 26 grams
- milk 20 grams
- Buckthorn juice for cake 20 grams
- Homemade thick yogurt 250 grams
- Buckthorn juice for yogurt 150 grams
- sweet and sour
- roast
- an hour
- ordinary
Steps for Sorcelain cream cake
1
Prepare the material
2
Twenty grams of milk, 20 grams of sarcophagus juice, will be heated up in 26 grams of butter to be used。
3
The proteins are separated from the yolk, and the proteins and glucoses are wet enough to be even three times before they continue to be sent to the pointer eight words without immediately disappearing. Sifting low powders with razors is smoothing out dry powder, and the melted butter is evenly mixed with the scrape。
4
The emulsions were poured into the cake paste and the bubbles came out a few times. Put it in the middle of a pre-heated oven, burn it up and down, 175 degrees 10 minutes and 150 degrees and 15 minutes。
5
The baked cake comes out with a pint off。
6
Add 250 grams of their own yogurt to 150 grams of sarcophagus and add to the cooled cupcakes。
7
The delicious sarcophagus yogurt cake is ready。
8
Beautiful。