Chissinau
By VicentaLakin
The soft-balled old early cakes, the cheese chips, the mouth leap。
Recipe Recommendations
- eggs of 10
- milk 95 grams
- low powder 145 grams
- corn oil 120 grams
- fine sugar 110 grams
- lemon juice appropriate amount
- corn starch 5 grams
- cheese slices 4 tablets
- milk fragrance
- baking
- several hours
- ordinary
Steps for Chissinau
1
Corn oil is heated and poured into low powder, so the temperature must not be too high。
2
Pumping the oil with eggs and mixing it with corn oil。
3
Add milk, mix evenly。
4
It's kind of like tofu。
5
Add yolk, and when it's even, the paste recovers。
6
Corn starch is mixed with fine sugar, and lemon juice is added to the protein for neutral hair bubbles。
7
In the oven there is an oven with water like a wall。
8
Take a third of the protein, put it in the yolk paste, and mix it evenly。
9
And then I'm going to put the tumbled paste back in the protein. Flip evenly。
10
Eight inches of square moulds, hard cardboard in four sides, where oil paper is placed, and half of the egg paste。
11
After 30 minutes of bakery at 140 degrees in the oven, the temperature was reduced to 110 degrees for 50 minutes, and the specific temperature felt like the temper of the oven was adjusted as appropriate, and the oven was immediately released and placed on the net to tear out the oil sheet。Chissinau Make Tips
1. The roast temperature is to feel the temper of the oven at its discretion, especially when it is reduced to low temperatures. 2. Corn oil is not too hot. 3 and cheese tablets, try to avoid the edges。