Classic shufulei lactic acid cake
Classic shufulei lactic acid cake
Introduction:
"This lactic acid cake tastes delicate, smooth and smooth. It's not greasy. Watch it expand, crack and color in the oven. Finally, take it out and retract it. After refrigeration, it tastes better."
Production steps:
Materials required:
Cream cheese: 300g
Sugar: 20g (in yolk)
Egg yolk: 57g
Corn starch: 11g
Protein: 95g
Butter: 45g
matters needing attention:
Production difficulty: Advanced
Process: Baking
Production time: one day
Taste: milk flavor
Classic shufulei lactic acid cake
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