waltz
By VicentaLakin
This cake is made out of a box of amazing carbs, so good for acidity and sweetness, and it pops up in the head immediately. The cake body uses soft mocha chili, and each layer is immersed in a dim cup of coffee, mixed with cherries with cream cheese and large car crumbs. It's fresh and elegant, and the cake's main character is the sweet, juicy, juicy sauce, which is not too much to mix with, and the blending of every material is centred on the pickle, highlighting its taste. But many people don't know what the difference is between the cherries and the cherries. The cherries are from abroad, they're from Cherry. The fruits are mostly dark red and the particles are relatively large, solid and juicy. Winter is the season of Chile's roll-out, with its superior geographical location and climate giving rise to a high-quality car mix. The choice was to buy a Chilean car in Kyoto with a view to producing it, and the delivery was made by air with a cold chain. When they reach their hands, each of them will be covered in a radiant radiance like the red manau, and the fruit will be carefully screened, and the grains will be equal in size, and one of the entrances will boil in its mouth, full of sweetness and sweetness, and it will be absolutely amazing。
Recipe Recommendations
- cherries 250 grams
- light cream 150 grams
- low-gluten flour 115 grams
- vegetable oil 50 grams
- lemon juice 5 drops
- brown sugar 85 grams
- gelatin tablets 2 tablets
- eggs of 5
- cream cheese 20 grams
- coffee wine 10 ml
- warm water 5 grams
- coffee powder 2 grams
- white granulated sugar 40 grams
- sweetening
- roast
- an hour
- ordinary
Steps for waltz

1
The hot water's running out of coffee
2
Dissociate omelet and yolk; 30 grams of yolk and sugar go to hair. White
3
Café and oil continue to mix to full emulsion
4
Sift in low-banded flour, evenly mixed in a cut-off manner, into a non-particle-free yellow paste
5
Add lemonade to the eggnob; add the remaining yellow sugar three times and mix it with an electric omelet into a dry hair bubble
6
One third of the protein is added to the yellow paste of the egg, and the full mix is even
7
And then add the remaining eggs white, gently scraping evenly from the bottom of the container
8
The good paste falls into the mold, and it shakes the bubble in the paste
9
The oven's on fire, 160 degrees preheat, 15 minutes, mid-level, 25 minutes
10
I'll take out the platter and clean it up
11
You can cook the sauce with 10 grams of white sugar, a few drops of lemon juice, boil it and turn it off
12
Two of the boiled plates, one with the boiled soup, and the other one with the layer
13
The juice is filtered to get a leaner, clean juice
14
Take a piece of juice insulated with hot water and put it in a cream cheese and mix it into a thin-slided pellets
15
Cream cream and sugar are distributed seven times, mixed with cheese and moose
16
Take the cake out of the oven as soon as it's baked. Snippets
17
Put coffee on every piece of cake
18
Put a piece of cake in the mold, pour it into a moose, put it on the tatter, and put a moose on the freezer
19
Heat the rest of the sauce and put it all in a soft fish gel and cool it down to make a thaw; after moose condensation, Moose removes the Jell-O from it, pours it on Moose, then freezes again for about half an hour until the Jell-O is fully condensed; that is to say, free food
20
It's finishedwaltz Make Tips
One: If you want a cake that's soft enough, you have to have a good egg paste, three times sugar, first when the protein comes out of a bubble, and then a second time when the big bubble turns into a little bubble, and then you've got to go to the thick side of the protein paste. After that, for the third time; the speed of the break is slow, and when it's done, it's mixed so that the foam is stronger and it's not easy to melt. Two, you have to put some lemonade on the boiler, so the color is very red, and the Jell-O that I last decorated is the original, very beautiful. 3 When heating cheese, it is necessary to heat it in water, so that the mixed cheese paste is so thin that it is easy to pass over without direct contact with the open fire。