Mango lass cake
By VicentaLakin
As soon as the weather warms up, we've been searching the Internet to find out that the recent radish cake is so red that the two-metre-a-half-mile network has commented that it's very interesting to know that "from the Yangtze head to the Yangtze tail."
Recipe Recommendations
- cake embryo 2 tablets
- glutinous rice flour 40g
- corn starch 5g
- powdered sugar 13g
- glucose syrup 16g
- pure milk
- Butter·Softening 7g
- Maskabang 20g
- light cream 13g
- gelatin 1g
- Souffrey mango and fruit meat filling 15g
- sweet fragrance
- other
- half an hour
- ordinary
Steps for Mango lass cake
1
glucose, pure milk insulated by water to heat up to no particles, then slowly added to the rice powder, corn starch, sugar powder to mix, then water insulated to heat and evaporate (with chopsticks or other tools)。2
Soft butter and mascarbine are then evenly mixed in the milk machine and evenly in step 1。3
It is sufficient to continue to mix light cream and glittin slowly into step 2 after melting。4
(japanese zipping) squeezing 20 g cheese sauce on cake embryos。5
(japanese playing) and then we'll erase the 15g schufflemen. i'll put a piece of cake on my heart, and i'll put a glucose-proof powder on it。