Wang Chai
By VicentaLakin
I've bought it, I eat it so loose, it's like the entrance. Seeing the formula is made of potato starch and powdered powder, trying to do it, and eventually I prefer the current formula, without powder, safer and more comfortable. Without powdered powder, it's not too loose. It's a simple step. It's definitely a success. Hey, but it's a little bit of a time, and I've had 20 minutes。
Recipe Recommendations
- egg yolk of 2
- powdered sugar 15g
- corn starch 120g
- low-gluten flour 30g
- milk powder 20g
- corn oil 20g
- milk 25g
- sweetening
- roast
- half an hour
- simple
Steps for Wang Chai
1
Combination of oil and eggs. (If butter needs to be softened earlier)2
Add milk to mix。3
Sugar powder, corn starch, low-banded flour, and milk powder sifted into the previous mixture。4
Scratch the face, the one that won't break, and a little circle. For the time being, the non-rounded face must be covered with a membrane in case the water is lost and the face drys。5
The oven is on fire, mid-level, 180 degrees for 16 minutes, slowly changing color, that's all。6
The finished product。