Milk-cake
By VicentaLakin
Today we're making an easy milk-cake, zero failure, easy to operate. A cup of coffee is a cup of tea。
Recipe Recommendations
- unsalted butter 75 grams
- powdered sugar 35 grams
- whole egg yolk liquid 35 grams
- low-gluten flour 100 grams
- milk powder 20 grams
- baking powder 1 gram
- sweetening
- baking
- half an hour
- ordinary
Steps for Milk-cake
1
House temperature softened by 75 grams of fully salt-free butter and sifted into 35 grams of sugar powder。
2
Send it to flat and loose。
3
A total of 35 g of yogurt was added in three to four rounds, each of which was even and then added。
4
Send it to flat-float (note: leave a bit of yolk and then rub the pastry on the surface)。
5
Sifting 100 grams of low-banded flour, 20 grams of milk powder and 1 g of powdered powder。
6
Scratched with a razor。
7
Squeeze them with your hands。
8
And then grow the strips, divided into eight flat。
9
Every one is rounded。
10
Just push the circle with your palm。
11
The surface is covered with the remaining yolk。
12
The oven is preheated at 160°C for 15-20 minutes, depending on the colour on the surface。
13
CREAM CAKE, FINISH O
14
Zero failure, easy to operate。
15
It's delicious。
16
It's so sweet, it smells so good and tastes so good。Milk-cake Make Tips
1. The temperature of the ovens varies, and the specific time of the oven is fine-tuned to the colour on the surface. 2. Note that the butter must be softened in room temperature and light-stamped in a pit. 3. There are also cranberry, bean beans, tiara dry, raisins, etc. which can be added to the flavor, bearing in mind the need to cut into small particles. 4. Low-banded flour shall be light when mixed, not over-mixed, so that it does not rise。