Milk-cake

1

After softening the butter, sugar powder was added and distributed with an electric omelet. Add egg fluids in two minutes and continue to pass. Butter was sent out in a floated state。

2

Low-banded flour is sifted and mixed with milk powder, coconut powder, and poured into butter。

3

Scratched with a razor to be a paste (a slightly dry paste, but smoothed into a ball). Please adjust the amount of the formulation to the actual situation and, if the paste is too dry, add more eggs; instead, the paste is too thin to add a little more flour)。

4

Take a little paste and rub it with your hands。

5

And flatten the ball, make it the shape of a tortilla and put it in the oven。

6

Brush an egg fluid on the face of a tortilla and put it in the oven for preheating and burning 170°C for about 18 minutes, with a golden surface that can be released。

7

The finished chart。

1. Coconut powder in the table of ingredients, which is the white powder after the coconut has dried up, is the “secret” that makes this little waffle feel different. Coconut powder does not bring visible coconuts to the cocoons, but makes the cocoons taste more horizontal (note that coconut powder is not coconuts). If there is no coconut powder, it can be replaced with equivalent milk powder. Before the waffle is baked on the surface, it's a bonbon or cashew nut. Three, baked casseroles. After cooling, it's the inside and out. If the cooling is soft in the heart, which means that there is not enough heat, it can be put in the oven for a few minutes. The whole egg fluid that is painted on the surface can also be replaced with yogurt, and the baked pastry surface is darker and yellower。