Chinese Food
It's not a cheesecake or an egg tart
(93972 views)Of course, there must be cheese in the formula of cheesecake. That's not the case. ~ so amazing! This little face looks exactly like cheese. The cost is lower than that of NNN. It's delicious until it's full of wood. This perfect recipe comes from Marie Sanchis, the goddess of desserts in Provence, France. It originated in Trinidad, Cuba. After several times of perfect adjustment, the Parisian who is the capital of desserts has become the classic desserts -- Paris michaelac.
Cooking ingredients
Cooking Steps
Step1:All ingredients as shown in the figur
Step2:Heat milk and cream in a saucepan. Add vanill
Step3:Mix the yolk and sugar in a bowl until the sugar melts, then add corn starch and mix wel
Step4:After the milk is boiled, pour it into the yolk and mix wel
Step5:Pour it back into the pan and boil it for 30 seconds. If the batter is over heated or under stirred, it will be like scrambled eggs. Control yourself
Step6:Leave the fire and pour it into a clean basin. Cover the batter with a layer of preservative film. Let it cool naturally. At the same time, preheat the oven 180 degrees to prepare a 6-inch cake mold. Brush oil and spread powder to lay a layer of baking pape
Step7:After cooling, stir properly. Pour into the mold. Bake for about 60 minutes until the surface is golden yellow and has a scorching spot similar to the egg tart. Standing natural cooling after dischargin
Step8:It's like a big egg tart. Hahaha
Step9:It's like this. It's very tender inside
Cooking tips:The final stage must be determined by the degree of coloring. Do not overcoat. It must be thoroughly cooled and solidified before demoulding. There are skills in making delicious dishes.
