The golden color is like the golden autumn season now, full of sunshine and the joy of the harvest.The soft cake, with the middle layer of cassava sauce on top, is rich and sweet, with a layer of egg yolk on top that not only has the smell of eggs, but also adds flavor to the cake.The main ingredient is the cake recipe.The ingredients are cassava sauce and decorative recipes.

WHAT YOU NEED

Ingredients

75 grams of low-fat flour
Five eggs
40 grams of vegetable oil
1/2 teaspoon of salt
White sugar 80 grams
10 grams of golden cheese
40 grams of milk
Drops of white vinegar
Three eggs.
50 grams of fine sugar
250 grams of milk
A little vanilla powder
25 grams of low-fat flour
200 grams of cream
1 decorated fried egg yolk
Add a little bit of brown sugar.

How TO MADE The golden cassava cake

Steps 1 to 4

1. To make the cake, the egg yolk and the egg yolk are separated, and the container of the egg yolk must be without water or oil.

2. Egg yolk with salt, milk, vegetable oil, 30 g of white sugar, cheese powder (no omission, low powder change to 85 g)

3. The egg yolk is stirred evenly

4. Add a few drops of white vinegar three times and add 50 grams of white sugar to the moist foam.

Steps 5 to 8

5. The oven is then preheated to 160 degrees, the egg yolk is sifted with a low-powder rubber knife, cut evenly, and the protein is added in stages.

6. Up and down.

7. The last time, stir evenly.

8. In the mold, a layer of oil paper is poured into the sliced dough, flattened, and a large bubble is created.

Steps 9 to 12

9. Put in a preheated oven and bake on 160 degrees for 30 minutes.

10. Time to bake the cake to make the cassava sauce, add the egg yolk 3 times to the fine sugar stir evenly

11. Serve until the egg yolk is added to the milk to stir evenly

12. Heat slowly and stir.

Steps 13 to 16

13. Sift into low powder, stir until thick, and dry from the fire.

14. Light cream is distributed to 6

15. Mixed in dried cassava sauce

16. The baked cake is removed from the oven, cut into three or four pieces, and dried.

Steps 17 to 20

17. The finished cassava is packed in a plastic bag and squeezed onto a cake.

18. A layer of cake, a layer of cassava sauce, cut into pieces

19. Cooked egg yolk with a little sugar and rub it with your fingers into fine grains

20. Sprinkle the scrambled eggs on the surface of the cut cake.

21. You can decorate it with golden eggs.

Handy cooking tips

　　1 tablespoon of protein with a few drops of vinegar or lemon juice is easier to add 2 tablespoons of protein to the dough without mixing it every time, the last time you mix it evenly, excessive mixing will melt the remaining 3 tablespoons of cassava sauce, put it in the refrigerator and refrigerate it can be stored for about 3 days.It's also delicious to make the filling directly from the light cream.