A milk glass
By VicentaLakin
WITH THE OVEN, THE FIRST THING, OF COURSE, IS BAKED CAKE. I'VE ALWAYS THOUGHT THIS CAKE WAS A PROBLEM, BUT IT'S OKAY TO DO IT STEP BY STEP. WHEN MY HUSBAND COMES BACK, HE'S GONNA SUCK THE SAUCE. SOFT CAKES WITH FRAGRANCE SAUCE, DELICIOUS. THIS ACA OVEN, WITH A GLASS-TRANSPARENT ZIPPER, NOT ONLY APPEARS CLEAN AND CLEAN, BUT, MORE IMPORTANTLY, IT IS PARTICULARLY CONVENIENT TO OBSERVE THE BAKING OF FOOD INSIDE THE OVEN AND SEE VERY CLEARLY. THE MAIN INGREDIENT IS CATHEDRAL BUTTER SAUCE, AND THE SUPPLEMENTS ARE CAKE RECIPES。
Recipe Recommendations
- egg yolk 30g
- vanilla sugar 25g
- low-gluten flour 10g
- milk 140g
- butter 5g
- salad oil 60g
- protein 160g
- sugar 65g
- rum 4g
- whipped cream 40g
- milk fragrance
- roast
- an hour
- ordinary
Steps for A milk glass
1
Let's start with the Castile butter sauce. The yolk mixed with vanilla sugar is even。
2
Scan low-banded flour。
3
Add milk to mix evenly. The small fire heats up, while the mixing heats up, the liquid becomes denser, the stripes appear, and the mixing takes a few seconds away from the fire, or the flour in it is lumped up, and it leaves the fire as soon as there is a block, while the mixing continues until the liquid becomes thicker。
4
Put the fire in butter and mix it to melt. It is then cooled (and rapidly cooled by ice-free water), covered with film, and frozen in the fridge. Take out the butter sauce in an hour and mix it with 40 grams of cream。
5
Milk, salad oil, rum in the yolk。
6
Scan low-banded flour, evenly mixed。
7
The protein is three times sugar。
8
Hit the little hook。
9
The proteins are added to the yellow paste。
10
Mixed even。
11
Into the mold, eight points full。
12
AFTER PREHEATING THE ACA OVEN, THE ABOVE-MENTIONED FIRE IS 180 DEGREES, THE ABOVE-FIRED 150 DEGREES FOR 10 MINUTES, THEN THE COLOUR IS CHANGED TO 150 DEGREES AND THE ABOVE-FIRED 150 DEGREES FOR ABOUT 15 MINUTES. IT'S COOLED OUT。A milk glass Make Tips
There's gotta be some space between a cake model, or it'll be connected when it's baked. Two cakes have to get cold before they get in the butter sauce. It is important to use a small fire when it's hot, and to be extra careful, and to mix it constantly, and then to mix it off。