Milk: 55 g
Corn Oil: 45 g
Bamboo charcoal powder 10 g
Salt 0.2 g Cream 200 g Freeze 160 g egg whites briefly. 1. Add 45 g oil. 2. Add 55 g milk and mix. 3. Add 70 g cake flour and 15 g cornstarch. Add salt and sugar to 160 g egg whites and whip until soft peaks form. Fold the two mixtures together, reserve a small portion, and mix in the bamboo charcoal powder.Shape into cow-pattern black mini buns.
Bake at 150°C for 5 minutes.
Add to the batter after cooling.
Line the egg roll pan, then bake at 150°C for 25 minutes.
Remove from the oven once baked.
Flip front and back using parchment paper.
Whip the cream and spread it on.
Roll it up.
Freeze in the refrigerator for half an hour.
Extremely delicious.
