Japanese pasta
By VicentaLakin
The fragrance of fruit first attacks your nasal cavity, the smooth cream and the thick chocolate pretense, the souffles and the cakes break the last line of defence, the red jams in the layer capture your senses, and the ensuing resonance stirs your soul to death。
Recipe Recommendations
- eggs of 6
- low-gluten flour 90g
- milk 80g
- corn oil 60g
- fine sugar 80g
- milk powder 10g
- lemon juice appropriate amount
- sweet fragrance
- roast
- half an hour
- simple
Steps for Japanese pasta
1
Separated five of the eggs and egg yolk2
One egg and yolk are added to the mix and even backup3
(a) Heated corn oil, mixed with sifted flour and powdered milk into a silky state4
Milk is heated to 60 degrees and is then poured into yolk, evenly mixed5
The milk yolk drops into the dry paste, and the milk and yolk drops into the cold paste6
(b) Slowly blending and leaning into vanilla7
Lemonade drops into the protein, slightly mixed8
Smuggle the protein, add sugar three times, and mix it into a hard hair bubble9
One third of the protein is placed in the yolk paste, even from the bottom to the top, then dropped together into the remaining protein and evenly mixed10
Falling into the cake mold, shaking light, removing bubbles11
send it to the preheat oven, baked 45minJapanese pasta Make Tips
When hot milk is added to mayonnaise, it must be small enough to avoid the burning of eggs