Milk Cake

Milk Cake

1. Prepare all the materials

2. Preheat the oven up and down at 150 degrees, pour the almond slices into the baking tray and spread them out, put them in the preheated oven and bake for about 5 minutes, until the surface becomes golden, then take them out and set aside for later use

3. First start to make the milk cap: add the right amount of sea salt to the cream cheese

4. Then boil a pot of hot water, put the cream cheese into the pot over water, turn on medium heat and stir the cream cheese into a paste with a manual whisk

5. The mixed batter looks like this, add yogurt to the batter and stir evenly, set aside for later use

6. Then start to make custard sauce: stir the egg yolks evenly with a manual whisk, pour in the corn powder and stir to form a paste

7. Take a milk pot and pour the milk, add 25 grams of sugar, and cook until the heat is about to boil, then turn off the heat

8. Pour the boiled milk into the stirred egg yolk paste three times and stir evenly, then pour the stirred batter into the milk pan, turn on a low heat and use a manual whisk to continuously and quickly stir until the batter is thick, immediately Away from the fire (otherwise the batter will be burnt)

9. The custard sauce that is stirred is like this (a bit like corn soup, but a bit thicker than corn soup). Don’t stir it for too long or it will become too thick and lumpy.

10. Add 10 grams of white sugar to the cream, turn on the electric whisk and beat to 5 layers (flowing)

11. Pour the milk cover into the whipped cream and stir evenly with a manual whisk

12. Pour the ready-made custard sauce into the stirred cream paste and continue to stir evenly

13. Prepare a piping bag, a round flower mouth and a cup

14. Pour the batter into the piping bag

15. Take a 6-inch awe-inspiring cake, use a cutting knife to cut in the middle and cut a circle to the side, do not cut the outer edge of the cake

16. Squeeze the whipped cream batter into the cake

17. Squeeze a layer of cream on the surface of the cake, and squeeze more on the outer layer to let the cream flow down naturally, which will be more beautiful

18. Finally, sprinkle with a layer of toasted almond slices and start eating. You can put it in the refrigerator if you can't finish it

Tips:

1. When roasting almond slices, according to the temper of your own oven, if the temperature is too high, the almond slices are very easy to burn immediately. The temperature and time are controlled by yourself. It is not necessary to bake for 5 minutes. You can also bake for a while or less. The surface is golden yellow.

2. The roasted almond slices must be taken out of the oven immediately. If you do not take it out in time, the oven will still be hot even if you turn off the oven power, the almond slices will zoom.

3. When making kasda sauce, be sure to turn on a low fire and stir continuously with a manual whisk. During this period, you must be a little patient, otherwise the batter will burn or agglomerate if the fire is too high. The sauce is not delicate enough.

4. After turning off the heat, it doesn’t matter if the custard sauce is too thin. You can re-open the heat and stir until it becomes thick.