Chaff Pudding Cake

animal cream:150g sugar:10g condensed milk:30g vanilla:drop lemon juice:drop gulon Valley yumaria biscuits:125g https://cp1.douguo.com/upload/caiku/1/2/4/yuan_124ed7f6d6d51d69d8565fa58e43d6a4.jpg

Chaff Pudding Cake

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The English of the cake on the Internet is - Macanese pudding cake. Macanese originally means Macao people. It can be seen that it's Macao cuisine. But the transliteration in China is so powerful. What is the image of wood bran? The sawdust is just like the ground Marya biscuit powder. It's very suitable. The following excerpt is from Baidu. Baidu information - bran pudding and Portuguese tarts are two wonderful flowers of Portuguese food culture. They are really special desserts. It is reported that the bran pudding is a kind of dessert. It comes from Portugal and then spread to Macao. Now it's a top dessert master in Macao. The traditional wood bran pudding is made of cream as the basic material, mixed with other materials and mixed with flavor, frozen. When eating, it is sprinkled with a layer of Mary cake crumbs. That's why

Cooking Steps

  1. Step1:Put Mary biscuits in the grinder and grind them into fine powder. Set aside.

  2. Step2:Animal cream with white sugar. Beat until 7 to distribute (slight lines. Slightly fluffy when shaking the egg basin.) Add in the condensed milk. Drop in the vanilla essence and lemon juice. Continue to beat the animal cream completely. Quickly refrigerate.

  3. Step3:Take out some cups. Put a spoon of Mary cake dry powder in the bottom of the cup. Press it flat.

  4. Step4:Take the whipped animal cream out of the refrigerator, put it into the mounting belt, and squeeze it onto the biscuit layer.

  5. Step5:Scoop another spoonful of Mary biscuit powder into the buttered cup. Shake the cup. Spread the biscuit powder on the cream evenly. Then press it gently with the spoon. Next, squeeze a layer of cream. Scoop out a layer of dry Mary cake powder until the whole cup is full.

  6. Step6:Refrigerate in the refrigerator for 2 hours and take out for food.

Cooking tips:1. About sugar content and lemon juice - because the condensed milk I use contains sugar. The proportion of sweetness is not clear. I just think the condensed milk is a little bit sweet. So the sugar content is reduced in my favorite proportion of whipped cream. In addition, to prevent being too greasy, I dripped some lemon juice to neutralize the sweetness. I don't need to add anything I don't like. 2. I've made 5 cups of this quantity. Maria biscuit powder and cream are evenly distributed. The cup is about 5cm in diameter at the bottom, 7cm in height and 6.3cm in diameter at the top. 3. The amount of biscuit powder is for reference. Many prescriptions on the Internet have twice the amount of cream as biscuit powder. During the process of making, Mary's biscuit powder was used up. She continued to grind a little. At last, she used about 125g. Each layer of biscuit powder in this cake is sprinkled at will. The thickness is different. Spread the thick point, use a large amount, spread the thin point, use a small amount. Therefore, the amount can not be estimated. Do as you go. 4. If you don't have Maria biscuits, you can choose the previous breakfast

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Chinese cuisine

How to cook Chinese food

How to cook Chaff Pudding Cake

Chinese food recipes

Chaff Pudding Cake recipes

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