Mini Cake filled with Cream Recipe

Instructions

1. Place an egg bowl on top of a pot of hot water and add sugar and vanilla extract.
2. Keep stirring and lower the bowl when the temperature of the egg water reaches about 40 degrees.
3. Put a bowl of butter and milk on top of the pot and melt it in a double boiler and heat it up (about 50-60 degrees).
4. Whip the egg water at high speed to make a dense foam and whip it at low speed for about 2 minutes to arrange the bubbles.
5. Sift the flour and mix it evenly, then take the egg and butter bowl out of the pot and add a little batter, and mix.
6. Put the mixed dough into the main dough, mix it evenly, divide it into four places, and bake in an oven at 175 degrees for about 35 minutes.
7. Add condensed milk to whipped cream and whip to make condensed milk whipped cream.
8. After cooling, use chopsticks to widen the area to put the cream in the middle.
9. Squeeze plenty of condensed milk fresh cream and enjoy various flavors by adding various ingredients.