Sea Salt Milk Cake
by Flowers bloom in thirteen months
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Firstly, the ingredients for chiffon cakes
2. Separate the yolk and egg white, and beat the meringue first. Pour the sugar in three times, then pour in the cornmeal again and stir it up together.
3. Then pour the milk and oil together, turn to the lowest level and beat evenly, then add flour and continue to beat.
4. Add the meringue in three times and mix well
5. Mix well and pour it into a baking tray. Preheat at 160℃ and bake for 30 minutes.
6. Today is the time to bake cakes and make milk cover custard sauce. The first is to melt the cream cheese with insulated water and sugar and salt.
7. Melt the cream cheese and stir until there are no particles. Add the light cream and stir smoothly before leaving the hot water.
8. Then pour in the yogurt and stir well and set aside.
9. Stir the two egg yolks with the last 10 grams of sugar. Then heat the milk on a low heat without boiling. Then pour in the egg yolk paste three times and stir evenly.
10. Simmer on low heat until it thickens (you must keep stirring in the middle), then remove from heat immediately.
11. Pour it into the cream paste while it is hot and stir well.
12. Stir in the smooth milk cover custard sauce and let cool.
13. The baked cake will be removed from the mould when it cools.
14. Finally, roast the flowers for ten minutes and remove the skin.
15. Put the cool milk cover custard sauce into the piping bag.
16. Squeeze the sauce on the cake and smooth it, sprinkle the peanuts on top, and sift the powdered sugar at the end. The cake is complete.
