Milk cover cake

1

Prepare all the material

2

The oven is 150 degrees preheated, the almond tablets are thrown into the oven and sent to the preheated oven for about five minutes, until the surface becomes yellow and yellow

3

Started with milkcaps: cream cheese with an appropriate amount of sea salt

4

Then he boiled a pot of hot water, put the cream cheese in the pot, and then started the fire with a hand-plug. Status

5

The mixed pasta is like this

6

Then we started making Casta sauce: the yolk is evenly mixed with a hand-plug, and it's pouring into corn powder. Status

7

Take a milk pan and pour it into the milk, add 25 grams of sugar, and burn it when the heat boils

8

The milk boiled down three times into the mixed yolk paste, and then the mixed face was poured into the milk pan, with a quick and steady mix of the hand-beating eggmaker, and the face was so thick that it was out of the fire

9

That's how the mixed Casta sauce is

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Cream with 10 grams of white sugar and an electric omelet to the fifth floor

11

Put the mixed milk cover in the punched cream and mix it with the hand-to-eater

12

Keep it evenly mixed with the well-made Caster sauce pouring into the mixed cream paste

13

Prepare a bouquet, a round mouth and a cup

14

Put the pasta in the bag

15

Take the six-inch windcake, cut it in the middle with a cutter, and don't cut the edge of the cake

16

Squeeze the mixed butter paste into the cake

17

The cake's surface is squeezed on a cream paste

18

And then you can have a roasted apricot and you can put it in the fridge. Refrigeration

One, if the apricot is too high, the apricot is very easy to burn, the temperature, the time is under control, not only for five minutes, but also for a little bit more or a little less, just as long as the surface is yellow. Two, baked almond chips must be removed immediately from the oven, and if they don't come out in time, the oven and the temperature will become charred even if you turn off the oven power. 3. When making the Casdar sauce, it is important to start a small fire with a constant mix of hand-plugs, which must be patient during this period, otherwise the fire will be too hot or there will be a blocking phenomenon, which will make the Casdar sauce less delicate. It doesn't matter if it's too thin after the fire's off, so we can start the fire again until it gets thicker。