烘烤式的做法

• 1.牛油和砂糖打至蓬松后分多次加入蛋黄拌至均匀。

• 2.加入甜炼奶拌均匀，最后加入粉。

• 3.材料B打至硬性发泡后分3次加入拌好的材料A

• 4.上火150-170度 第一层表皮颜色出来后重复照做就可以了.
  烘好了以后你可以试吃,不过最好的是第二天才吃,因为第二天的味道会更香更好吃。

• 5.Ing A: Butter-600g sugar-167g yolk-347g condensed milk-167g cake flour-134g
  Ing B: Egg white-167g
  1-Butter and sugar beat fluffy,add yolk slowly to avoid curdle
  2-Add con.milk,Last,Fold in flour well
  3-Take another bowl,whisk meringue(egg white ing until stiff.
  4-ing B fold in to A mixing with seperately.
  5-Top fire 150-170度 so Im using 160度. ajust your oven if too hot.
  6-Use active mold to make it more easier to take out.Every layer bake until the surface hav browning then add another,repeat the same step until complete.
  You can try to eat after bake,diffrent taste because the butter not yet disolve in the cake, when cooling,put into refrigerator,next day you eat the taste will difrent and more nice.