The thick cream-flavored cream cake -- it feels pretty simple -- maybe because it's squeezed into the mold, it's squeezed too little -- it doesn't feel too thick -- but the light cream -- it's super favorite!

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
65 grams of butter
30 grams of eggs
50 grams of fine sugar
80 grams of cream
10 grams of milk
1/2 teaspoon (2.5 ml) of the powder
1/4 teaspoon of salt (1.25 ml)

How TO MADE Fresh cream cake

Steps 1 to 4

1. Prepare the material

2. The butter should be cut into small pieces and left until soft, but be careful not to melt the butter completely into a liquid.

3. Fine sugar and salt are added to the butter and sent out with an electric egg-breaking machine.

4. Stir until the butter is lighter in color and the volume feels more fluffy, about 3-5 minutes

Steps 5 to 8

5. After the eggs are dispersed, they are poured into the butter twice, and then continued with the egg beater, which must be hit before the eggs and butter can be added a second time.

6. Then add 10 g of refined milk and stir evenly.

7. Add eggs and milk and dispatch the finished butter as shown

8. There's no need to stir at this point.

Steps 9 to 12

9. Low-fat flour and baking powder are mixed and then sifted into the finished butter.

10. It is then stirred again with a rubber scraper until the flour, light cream, and butter are completely mixed into a paste.

11. Put the dough in a bag of flowers and squeeze it into the mold, maybe a little more than half.

12. Place in a preheated 180-degree oven and bake for 20 minutes until fully inflated and ready for cooking.

13. The cake is soft and delicate.

Handy cooking tips

　　tips: The oven for TO5332 must be fully loaded to be able to be put into the mold to make milk, i.e. to make milk, this recipe only needs ordinary milk to make it.Baking time: oven middle layer, up and down heat, 180 degrees, 20 minutes (approximate time depending on your oven)