Yang's gin and tan cake
By VicentaLakin
Recipe Recommendations
- protein 400g
- fine sugar
- cream of tartar 4g
- edible salt 2g
- pure milk 150g
- salad oil 100g
- low-gluten flour 130g
- corn starch 70g
- baking powder 4g
- egg yolk 180G
- butter 15g
- coconut milk 10g
- whole milk powder 2g
- light cream 105g
- Shufflei Yang Branch Ganlu Fruit Paste 40g
- Souffrey Yang branch nectar stuffing 20g
- sweet fragrance
- other
- three-quarters of an hour
- ordinary
Steps for Yang's gin and tan cake
1
First, pure milk and salad oil are mixed with hot water, with low-banded powder, corn starch, powdered with powder, and egg yolk。
2
Protein, sweet sugar, turret powder, salt, and so forth。
3
breaded in a 90g 4 inch mold, burning 190°c - burning 160°c 18 minutes。
4
Butter is heated to boiling (bumble)。
5
After melting, they are then mixed with low-banded powder, coconut powder, and whole milk powder。
6
Gradually blended with pure milk, light cream, coconut, fine sugar and continue to heat to boiling (blisten)。
7
If particles appear, they can be filtrated and added to the Yangtze glucose clay, Yangtze glucose tart, and condensed coconuts, with cooled cooling and cooling。
8
demolition of the cake embryos, with a transparent perimeter and a 100g twig of glucose。
9
Decoration is fine。