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vendredi 15 mars 2024

Mini castella cake: dessert and gourmand


Mini castella cake: dessert and gourmand


40 grams of beer

70 grams of food

40 grams of milk

5 blancs d'œufs

110 grams of sugar

5 jaunes

Extrait from vanilla

120 grams of flour

Les directions:

May the skin be clean and soft with light and milk. Fouetter les blancs with the sucre puis ajouter the jaune, the vanilla and the farine. Melange 4 cups of bread soup with the flour until it's all over. Place the pâte in the mini moules and cook at 320°F (160°) for 7 minutes, 300°F (150°) for 15 minutes.

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