Qifeng cake 6 inches 1 block

Casta sauce

200 grams milk

Corn starch 10g

Low gluten flour 10g

30 grams of powdered sugar

2 egg yolks

Appropriate amount of almond slices

Appropriate amount of powdered sugar

Method for making Explosicum cake

Referring to Qifeng cake, make a 6-inch Qifeng cake and poke a small hole in the center of the cake with a knife. Explosicum Cake Steps 1

Casta sauce practice: 2 egg yolks, beaten with electric egg beater until slightly thick and white in color.

Sift the low-gluten flour and corn starch into the egg yolk, and stir evenly with a scraper without particles.

Pour the pure milk into the milk pan, add 30g of white sugar, heat with low fire, stir until the white sugar melts, continue to heat until it boils, and turn off the fire.

Slowly pour one-third of the boiled milk into the yolk paste, stirring while pouring, so that it is fully mixed. Pour it back into the milk pan and mix it with the rest of the milk.

Turn on a small fire to heat the milk pan and stir while heating. Soon, the liquid will thicken from the bottom. Keep stirring until the liquid can be hung on the scraper. Turn off the fire, let it cool immediately, stir until it is completely cool, and the cheese sauce is finished.

Put the cooled cream sauce into a disposable decorative bag, and cut a small mouth at the front end of the decorative bag. The small mouth is sharp. Poke the bottom of Qifeng cake, squeeze it and move it up slowly until the cake bulges and the custard overflows.

Use a scraper to smear the remaining circles of Castar sauce on the surface of the cake, with more edges, and gently shake the cake body until Castar sauce drops naturally. Sprinkle almond slices on the surface, and finally sieve with powdered sugar.