sweet corn custard japanese sponge cake 甜玉米羹日式海绵蛋糕
Victoria Bakes
Victoria Bakes
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Ingredients

  • 7 inch round
  • 150 g eggs
  • 110 g sugar
  • 6 g high maltose syrup
  • 100 g cake flour
  • 26 g butter
  • 40 g milk
  • 85 g hoon kueh flour
  • 90 g caster sugar
  • 615 g coconut cream
  • 250 g milk
  • 425 g cream style corn
  • 1 can
  • pinch of salt
  • 40 degrees
  • 36 degrees
  • 2 min
  • 10 cm height
  • 160 degrees
  • 45 min
  • 5 min
  • 20 min
  • 7 inch round
  • 45 min

Instructions

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