[Materials]
A. 480 grams cream cheese
80 g caster sugar
30 grams corn flour
80 grams of whole egg
45 grams fresh cream
20 grams lemon juice
B. 5 grams of blueberry sauce
C. Chiffon Cake 1
[Practices]
80 g caster sugar
30 grams corn flour
80 grams of whole egg
45 grams fresh cream
20 grams lemon juice
B. 5 grams of blueberry sauce
C. Chiffon Cake 1
[Practices]
1) Material A in the cream cheese into the mix to soften the steel pot, add corn flour mix with caster sugar, mix well and then sequentially adding other materials.
2 Kaomo cast a layer of cream, into the chiffon cake, into the practices of a smooth (about 80 grams to be set aside for decoration).
3 Will be reserved for the practice of a blueberry sauce and mix together into a steel pot, pour 2 top-level practice.
4 Will practice three more fire into the preheated oven 170 ℃, 170 ℃ under fire resisting bake about 50 minutes.
5) 4 out of practice, put it aside to cool completely, after ejection into the refrigerator until after the cut through the ice for 12 tablets.
2 Kaomo cast a layer of cream, into the chiffon cake, into the practices of a smooth (about 80 grams to be set aside for decoration).
3 Will be reserved for the practice of a blueberry sauce and mix together into a steel pot, pour 2 top-level practice.
4 Will practice three more fire into the preheated oven 170 ℃, 170 ℃ under fire resisting bake about 50 minutes.
5) 4 out of practice, put it aside to cool completely, after ejection into the refrigerator until after the cut through the ice for 12 tablets.
