2. Mix low-gluten flour and cream into dough.

3. Boil the milk until it is slightly boiling, add the dough, stir well, and add the egg yolk after leaving the fire.

4. Add sugar to protein until it is soft (warm) and frothy. Add 1/3 beaten protein into the batter and stir quickly and evenly. After mixing well, pour all the batter into the remaining protein.

5. Wipe the model with butter, dip it in fine sugar, pour out the excess sugar, then pour in the batter, put your thumb on the edge of the model, and wipe out the groove by rotating, so that the middle will naturally stand up after baking.

6. Preheat the oven in advance 160 degrees, and bake it 15 minutes or so. Ingredients: butter, eggs, low-gluten flour, milk, sugar and powdered sugar.

1. Separate the egg yolk from the egg white in advance. Melt the butter in water and brush a little on the baking tray. Add milk and egg yolk to the remaining butter and stir well.

2. Add the sieved low powder and stir evenly for later use.

3. Add 40 grams of sugar to the egg white and send it to wet and foam. Lift the eggbeater with a curved sharp corner.

4. Mix the egg white and egg yolk evenly, and pour the mixed egg yolk paste into the baking bowl until it is eight minutes full.

5. Preheat the oven in advance and bake at 200 degrees 12 minutes.

6. Sprinkle powdered sugar before eating. Materials:

A. British cream sauce materials

Whole milk ................... 750g.

............ 750 grams of animal fresh cream.

Vanilla extract ... a little.

Egg yolk ........... 12.

Sugar ... 300 grams

B.shufulei stuffing

Protein ............ 600 grams

Sugar .......... 300g.

English cream sauce ...1300g

Cherry brandy ................... a little.

Mirror pectin ... right amount.

Grass bed ... 15

Blueberry .......... 20.

Kumquat ... 3 pieces.

The fruit of pistachio ... a little.

Fennel ............. a little.

Exercise:

1 Put the whole milk and animal fresh cream in Material A into a pot, boil it over medium heat, then drop a few drops of vanilla extract, mix well and turn off the heat for later use.

2. Mix the egg yolk and sugar in material A to milky white, then add exercise 1 and stir evenly with a wooden spoon over medium heat (to avoid excessive bubbles and heat deterioration).

3 When the method 2 is heated to 85℃ and thickened (you can cut the butter sauce with your fingers on a wooden shovel for testing, and the butter sauce above the cut mark does not flow down immediately, which is a successful butter sauce), turn off the fire and let it cool to get the English butter sauce.

4 Mix protein in material B with sugar until it is wet and frothy, and then mix1300g English cream sauce in method 3 with cherry brandy and mix well.

5 Take 65,438+00 cups, pour the materials from Method 4 into the cups, smooth them with a spatula, freeze them in the refrigerator until they are solidified, take them out, coat them with mirror pectin, add strawberries, cymbidium, fennel and kumquat, and finally sprinkle some pistachio slices for decoration.