Butcher cake
By VicentaLakin
A soft little cake with a taste for cookies and a soft mouth for cakes, a soft belt, a soft silk in the inside, a milky cathedral sauce in the middle, and an impurity
Recipe Recommendations
- protein 40g
- low-gluten flour 30g
- egg yolk 20g
- zero-calorie sugar 20g
- corn starch 15g
- light cream 100g
- milk 200g
- milk powder appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Butcher cake
1
The cake parts are ready, frozen eggs。
2
The yolk is separated. The protein is placed in a clean water-free basin with a medium-speed blast to the fish eyebrush, plus one-half sugar, and then to the line, with the remaining sugar。
3
Beats to mention the little bending of the egg. Clean up the bubbles at a slow pace。
4
Put it in egg yolk, slash it with a razor or an electric omelet, and spank it evenly。
5
Preheat oven 190 degrees up and down. Scan low powder。
6
Cut and flip quickly. Load the bouquet。
7
The clipping was squeezed into the saucer。
8
Put it down in the middle of the oven, 180 degrees for 13 minutes. Boiled out cold。
9
Get the cassava. The egg yolk and sugar are sent to microwhite。
10
The milk boiled to a basic boiling point, while pouring into the yolk paste while balancing it with an electric omelet。
11
Back to the non-clave pot, with a small fire boiled, mixed to thick, cold from the fire。
12
Light cream, high-speed to texture, and a state of movement. It's pouring into a cold paste, mixing it into a kashda sauce and filling it in a bouquet。
13
It's cool, it's cool, it's cathedral sauce, it's covered with a piece of cake
14
It's all done. Just put a layer of milk on itButcher cake Make Tips
One, the protein must be stable, otherwise the mix is very easy to melt; two, the barbeque is for reference only; three, there is no sugar, and fine sugar can be used to replace four, and the article comes from @sap。