Material
-150g Flour
-150g sugar
-30g Unsalted butter
-5 Eggs
-50g Cornstarch
-50ml Fresh milk
-30ml Oil
-3g salt
-1 Vanilla tube
Making
Step 1: Break the eggs, separating whites and yolks.
Step 2: Using a whisk beaten whites section (select low
speed). As large floating foam, add salt and beat faster. Gradually add sugar,
beat until whites stand cotton.
Step 3: Using fresh milk and vanilla to go to the yolks and
mix by hand whisk instruments.
Step 4: Mix the flour mixture and cornstarch. Then sieve
into the egg yolks and mix until a smooth puree is mixed.
Step 5: Divide beaten egg whites into 3 parts and for slowly
into the yolk was beaten. And so beaten egg whites for all the eggs have been
mixed until smooth fawn
Step 6: Lining the bottom of a rice cooker or a class grade
butter baking paper. Then pour the flour mixture into the pot, turn on cooking.
Cook until warm pot mode is to add about 20 minutes. To test of whether or not
to use cooked skewers toothpicks through the cake, if wet swab, switch to
cooking again and continue cooking.
Step 7: After about 20 minutes, the cake will bloom porous,
browned and you can move to invite people.
Source collectibles
0 comments :
Post a Comment