Kashida's cream cup
By VicentaLakin
Hokkaido Chifeng Cake, soft Chifeng with sweet Kashida butter sauce, the sense of improvisation, the second moment of bad mood
Recipe Recommendations
- low powder 45G
- eggs of 3
- milk 40g
- corn oil 30g
- white sugar
- lemon juice 1 scoop
- Castel cream appropriate amount
- milk fragrance
- baking
- ten minutes
- ordinary
Steps for Kashida's cream cup
1
Three yolks with 15 grams of white sugar to melt
2
30 grams of corn oil
3
Add 40 grams of milk
4
Sift in the low powder
5
The three eggs first hit the fish eye
6
30 grams of white sugar in half
7
And finally, a spoonful of lemonade turns into wet protein. Frost
8
The protein cream goes up and down in the yolk paste, and then it's a cake
9
The oven preheats 180 degrees in and out in 15 minutes
10
The baked cake first
11
When the cake cools, put the Kashda butter sauce in the bag and squeeze it inside the cake
12
It's finished
13
It's really deliciousKashida's cream cup Make Tips
The protein cream is wet, no dry protein cream