Slurp cake

Recipe Recommendations

• low powder 60g
• corn oil 38g
• sugar 50g
• water 300g
• eggs of 3
• lemon juice few drops
• Pearl 40g
• brown sugar 100g
• light cream 50g
• milk 200g
• corn starch 10g
• egg yolk of 2
• vanilla sugar 30g

• sweetening
• roast
• several hours
• senior

Steps for Slurp cake

1

We'll make a twilight cake, separate the egg protein from the egg cleaner and put it in a clean bowl。

2

30 g of fresh water and 38 g of corn oil in the yolk, which need not be passed, can be evenly mixed with eggs。

3

60g of low-banded flour is sifted twice to ensure that it is loose enough to blend with liquids。

4

THE SIFTED POWDER DROPS INTO THE YOGURT, WITH A SOFT AND SMOOTH POACHING OF THE EGG, AND THE Z FONT MIXES TO THE POINT WHERE THERE IS NO DRY POWDER, NO PARTICLE FEELING AND A LEANER STATE。

5

The protein is then given out and, in order to remove the smell of the omelette, a few drops of lemon juice are squeezed into it, and then the omelette is sent to a semi-humid state at medium speed。

6

A third of the sugar is added and continues to be distributed to the full melting of the sugar。

7

I've had three placements of sugar here, because one too many sugars inhibits the hair of the protein, so in order to ensure the stability of the protein frost, I've chosen a small number of times to add sugar。

8

WHEN YOU'RE DONE, YOU CAN PUT THE BOWL UPSIDE DOWN. THE PROTEIN CREAM WON'T FALL OUT。

9

Pick out some protein cream and mix it with oil in the yolk paste。

10

Then go back to the protein cream, and then mix it completely with a razor。

11

And then I just put it in the mold, and I could just make two four-inch cakes and put it in the oven 150 degrees for 30-35 minutes。

12

The twilight cake will swell in the course of the roast, and when it falls, the surface will turn slightly yellow。

13

It's gonna have to be a big shock after it's out, and it's going to blow up the heat, and then it's going down on the net, and then it's gonna cool down, and we can make a cartha sauce。

14

smash the yolk with eggs and add 10 g of corn starch, mixing to complete mixing without dry powder。

15

in the milk pan, 200 g of milk, and 30 g of vanilla sugar, which heats directly to melt, can turn off the fire and can be replaced by ordinary sugar。

16

Gradually pour the milk into the yolk paste and mix it upside down. The milk is warm, or it is easy to burn the yolk into an eggflower。

17

AND THEN BACK TO THE POT, BOILING BY THE FIRE, AND THE CATHEDRAL SAUCE BOILED TO A THICKER STATE, AND THEN IT FELL OUT OF THE FIRE, AND IT WAS COOLING DOWN TO THE CATHEDRAL SAUCE, OR IT WAS OK TO MIX IT FROM THE ICE WATER, OTHERWISE IT WOULD BE EASIER TO BLOCK AND THE TASTE WOULD BE LESS SILKY。

18

Finally, a layer of skin-covered membrane was put in the freezer for use, and a black sugar pearl was cooked。

19

Two days before the pearls were cooked, I put the pearls in here, quickly again, after the fresh water had boiled them, a little bit of mixing, to prevent the pearls from sticking together, and then all the pearls started to float, so I covered them with a fire for 10 minutes。

20

Ten minutes later, pearls become slightly more transparent, and we put on a lid and shut the fire for about five minutes。

21

THE GOOD PEARLS ARE A LITTLE STICKY, AND THEY ARE PUT IN COLD WATER TO WASH UP THE STARCH ON THE SURFACE, AND THE COLD AND HOT TURNS, MAKING THEM MORE Q-BALLS。

22

Then we boil black sugar, and then boil it, and then put it in, and it melts completely with a little spoon。

23

Then we add the pearls that have just been made, and the little fire boils into a thicker syrup。

24

One more cream, a complete loss of bubbles, some liquidity, and about eight distributions allow for a small fraction of the cream to be taken out and added to the just finished cathedral sauce, which is evenly mixed with eggs and very lean。

25

We're going to need more fluid butter for our marmalade cake, so if it's dense, we can use some fresh cream to adjust it, and then put it in a bag, and it'll be easier to operate。

26

It's supposed to be almost cooled, and it's very soft and careful to take it off。

27

Cutting a little mouth, squeezing it over a twig, it's natural to form a very good-looking shower, and then stacking the black sugar pearls on the surface, and you can see the marmalade cake flowing down the waterfall

28

The black sugar goes up and goes through an avalanche, full of carthada sauce explodes and the pearl syrup drops off the edge of the cake, making it hard to see。

Slurp cake Make Tips

Recipe Categories

• baking Recipes
• afternoon tea recipes