It's New Year's Eve, what kind of cake should a newcomer choose as a gift? Isn't an ordinary cookie too unremarkable? If you choose a master's cream cake, it's different! The inside of a small cookie is wrapped in a thick, unique smell of cream, bite off a bite of cream, fill your mouth with fragrance, who doesn't love it?

WHAT YOU NEED

Ingredients

Fermented butter 230 grams
142 grams of high starch flour
142 grams of low-fat flour
35 grams of almond flour
150 grams of fine sugar
One tenth of the cauliflower
3 grams of salt
30 grams of egg yolk
Rough sugar moderate
High-quality flour

How TO MADE Cream cakes for the New Year

Steps 1 to 4

1. Manufacture of vanilla sugar.

2. Rub the vanilla pods in the sugar so that the aroma sticks to the sugar.

3. Put the soft fermented cream back to room temperature in a steel bowl, add the 1 made vanilla sugar and salt to the egg beater.

4. High starch flour, low starch flour and almond flour are mixed and sifted.

Steps 5 to 8

5. The egg yolk is placed in the spread cream and stirred evenly with an egg beater, then added with a sieve, mixed with a scraper to form a dough, wrapped in a preservative film, placed in the refrigerator and refrigerated for half a day.

6. It's like squeezing the air out of the dough on a workbench with hand powder, rolling it side by side into a cylindrical shape.

7. It is then wrapped in a preservative film, placed in the refrigerator and frozen for about three hours to form.

8. Remove the frozen dough from the mold, roll it in a square steel bowl with coarse sugar, let the sugar fill the entire outer layer, and then cut it into 7 mm thick slices (I combined the cooking method into 1 cm thick doughnuts)

9. On a baking tray with baking paper, press your finger slightly in the middle of the dough, so that it is slightly concave (to avoid protruding in the middle when baking), put it in a low-heat oven at 175 ° C, low-heat oven at 150 ° C, bake for 6 minutes, then adjust the switch in the small position to continue baking for 2 minutes, then turn it back to 160 ° C, low-heat oven at 150 ° C, low-heat oven for 15 minutes.

10. (Baking at 160°C for 25 minutes in a small domestic oven)

11. There's a special magic spell that goes into the chef's mouth with a small mountain, and at the end of the dessert, he says to the dough, "It's so soft, it's so soft, it's so beautiful, it's so beautiful, it's so beautiful, it's so beautiful".

12.

Handy cooking tips

　　I used half of the square (in fact, the whole baking is going to be successful except for that little spell, as long as you remember the following two things): 1. this little cake wants to lock the milk flavor inside the cookie, first bake it on a high heat, then bake it patiently in the second half, keeping the taste of the cream inside! 2.