The phoenix
By VicentaLakin
Recipe Recommendations
- frosting 30g
- sweet fragrance
- baking
- a day
- ordinary
Steps for The phoenix
1
ALMOND FLOUR T55 FLOUR FROSTED AND SIFTED WITH COCONUTS TO MIX。
2
Protein added sugar to the peak。
3
Add step 1 with a fine mix and pour it into an 8-inch formula。
4
Fire on the oven was 180°C pre-heat and 12 minutes after the oven was released, and the drying was done without demoxification。
5
Pineapple mango cedars are boiled with sugar。
6
When boiled, the fire shuts down and immersed in a well-breathed glittin。
7
Set about 30 degrees to remain frozen on frozen Dakwaz。
8
The yolk hits white。
9
Coconut is boiled into yolk and then goes back to the pot。
10
It's hotter by the side of the fire and it's so thick that it joins the bubbled giltine。
11
When mixed, the white chocolate machine emulsifies or the egg is slowly mixed to melt。
12
Put it on room temperature to the frozen jam layer and continue to freeze。
13
Sugar with boiling water。
14
Boiled after adding lemonade and bubbling gilling。
15
Refrigerated refrigerators are frozen for 12 hours。
16
A low-speed blow in the egg-beater is a paste and is then poured into the freezer。
17
Refrigerated cakes are cut off in modulus, and the frozen prunes cut small blocks on the cakes with a small amount of mango-butt-mint leaves and coconuts, if there's a Thai lime, scratching some lemon crumbs。