Hokkaido Chifeng cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 30g
- salad oil 40g
- eggs 2 only
- milk 50g
- egg yolk one
- water 40g
- fine sugar 40g
- sugar 15g
- cornflour 5g
- light cream 100g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido Chifeng cake
1
100 grams
2
When the protein yolk is separated, 10 grams of sweets from the twirl part of the sugar are added to the yolk。
3
When the sugar melts, the salad is evenly mixed。
4
Add water evenly。
5
Add water evenly。
6
A few drops of lemon juice were added to the protein, and three times a little sugar was given。
7
Send it to wet hair。
8
One third of the protein paste is evenly mixed with yellow paste。
9
When you add the protein yolk paste to the rest of the protein paste, you mix it evenly, a little faster, or the paste will melt。
10
Put the pasta in the bouquet, squeeze it in the cup, and it'll be 50-60. Fix the film, make the surface smoother。
11
It's in a preheated oven of 170 degrees for about 30 minutes。
12
Production of kashda sauce: Equalization of egg yolks with powdered overtime。
13
When milk is added to fine sugar and boiled, it slowly falls into the yolk paste, while it is quickly mixed。
14
The mixed milk yolk fluids are reheated with a small fire, which continues to mix during the heating, and when the face boils, the fire is shut down。
15
It's good to be smooth, and it's good to be smooth。
16
When the light cream is released to a state where it can be shaped, it is even with the egg paste。
17
When the light cream is released to a state where it can be shaped, it is even with the egg paste。