Cheese cream and mashed cake
By VicentaLakin
The soft wind mixes sweet boils and the super-high paint. Who can refuse? It's too simple. You'll do it。
Recipe Recommendations
- eggs of 3
- milk 40 grams
- oil 40 grams
- low-gluten flour 50 grams
- fine sugar 60 grams
- egg yolk of 3
- cream cheese 100 grams
- light cream 75 grams
- yogurt 75 grams
- milk fragrance
- baking
- an hour
- divine level
Steps for Cheese cream and mashed cake
1
The oven is preheated at 160 degrees. Make a twilight cake first. Separate omelet and yolk, first put in the freezer. Milk and corn oil are added to the yolk, which is mixed to full emulsion。
2
Low-banded flour is sifted and mixed to dustless。
3
The sugar is added to the egg purifier three times, and an electric egg-pumper is sent to the straight tip。
4
Take a third of the protein cream to the yolk paste, mix it evenly with the tangled hand, then pour the cake back to the remaining protein cream, evenly mix it, and cook six inches of twirling cake。
5
Put it in the lower part of the oven, 160 degrees for 45 minutes. Burn it down and cool it。
6
It's time to make kashda sauce. The yolk adds fine sugar and mixs evenly。
7
Low-banded flour sifted and evenly mixed。
8
Heated to bubble milk, slowly pouring in and mixing。
9
The milk pot is refilled, the fire is heating up to thickness, and the mixing is ongoing during the period to prevent the end。
10
The made cartha sauce is pouring into a clean container and keeping it cool。
11
Make milk cover. Cream cheese with sugar and insulated water to the point where the particles are smooth。
12
Add light cream and yogurt and mix it evenly。
13
The milk cover and the cathedral sauce are evenly mixed. If you don't feel like it, you can sift。
14
Rewind the bouquet。
15
Squeeze into the mags, put almond chips on the surface and decorated with sugar powder。