After finishing the egg whites, Tang Ming turned around and looked at Shu Yiting, who was making ice and made two monkeys, and walked over.

OK, I'll use this soup pot for me first, you can use the double ear pot to play with it.

As he said that, Tang Ming poured the contents in the soup pot into the double ear pot, ran to the water and washed the soup pot inside and out, and boiled some water to clean it thoroughly.

After drying the residual moisture, Tang Ming poured the egg yolk liquid in, then made some egg white foam and the egg yolk liquid to stir together.

After stirring, add some egg whites. After three times, one-third of the egg whites remain, and the rest is mixed with the egg yolk liquid.

After the cake batter is finished, pour it out, wash the soup pot, brush a layer of coconut oil on the bottom and around to prevent sticking. Tang Ming poured the cake batter into shape, and then pulled open the preheated oven. He pulled out the firewood that had not been burnt yet, and put the soup pot in.

While calculating the time in his mind, Tang Ming turned around and took the milk that had just been accelerated. At this moment, he could see a layer of milk on the surface of the milk becoming thicker. That was because at room temperature, the oily part of the milk rose and concentrated on the upper layer.

After taking the spoon, Tang Ming scooped out the upper layer of milk with oily surface and put it all in a small stainless steel pot.

Put the stainless steel small pot under the automatic egg beater, Tang Ming put a leaf around the pot to prevent the juice from splashing, and starts to beat it quickly.

Not long after, the milk in the pot became sticky, and Tang Ming speeded up again. Then, the juice around began to splash, and the milk in the pot began to turn into a thin paste, producing light yellow particles.

Finally, when Tang Ming took out the egg whisk, only the white juice was left in the pot, and a ball of yellow substance was slurry on the egg whisk.

This is?

Shu Yiting had already stood aside curiously since Tang Ming gave away the milk. At this moment, she looked at the yellow substance on the egg beater and couldn't help but be surprised. Why did the milk turn yellow as it was beaten?

Don't tell me you don't know this thing!

Tang Ming glanced at her, took down the yellow substance, went to the Great Sage and the others to get a clean basin of ice water, and put the yellow substance in ice water to clean it.

As the pressure was squeezed, the residual milk in the yellow substance was squeezed out and became more solid.

Don’t look down on others, isn’t it just butter? I’m like an idiot. I just haven’t seen how to make butter. I didn’t expect it to be so simple.

It's that simple, so if you can't even make butter, you are really unqualified as a nutritionist.

When he was talking, the butter had been completely pinched by Tang Ming and made a square shape.

The two large bamboo tubes of milk and the butter they were made in the end were less than one-tenth of the portion.

However, Tang Ming was very satisfied with the faint fragrance. If lard is an indispensable thing in China, butter is the soul of Western dishes.

Its unique milky aroma can bring sublimation to the dishes, and it is not less than lard, and it can even become the finishing touch in terms of pastries.

Unfortunately, there is no bread now, otherwise you can apply some to try it!

Shu Yiting was also a little jealous of butter, so she came up and smelled it, looking intoxicated.

Look at your promising prospects, you obviously have cake but you just think about bread.

Isn't this not baked yet?

It's almost done!

Tang Ming answered, took the remaining egg whites, cut off a little butter, added them to the egg whites, and then started beating with an egg whisk.

After all the butter was fused with the protein, Tang Ming put some in.

After repeating this several times, the egg whites just now turned into milky yellow cream, exuding a strong milky aroma.

That's how cream is done?

Shu Yiting opened her eyes wide again.

One of the methods is just a recipe for Italian cream, called butter cream. It is smoother and more delicate than the light cream we usually come into contact with, and it is also better than the cream used in ordinary cakes. The disadvantage is that it is easy to get greasy.

He stretched out his finger and clewed a little. Tang Ming put it in his mouth. The milky fragrance was rich, delicate and long. The taste was very good.

As he was like him, Shu Yiting also slapped a little and then narrowed her eyes happily.

Seeing her greedy expression, Tang Ming couldn't help but feel playful. He made some cream again and applied it directly to Shu Yiting's face, then picked up the cream and ran away.

Stinky guy, stop me!

Shu Yiting came to her senses and shouted and chased after her.

After a while of fun, when the cake was almost baking, Tang Ming quickly stopped and let Shu Yiting laugh and applied some cream to his face before he could escape.

Open the lid of the oven and take out the stainless steel soup pot. The cake inside has completely swelled up.

After pressing it upside down on a large leaf, Tang Ming shook his hand gently, and the whole piece of cake was taken out directly.

The baked cake looks about 30 inches, which is twice as thick as the birthday cake you usually eat. The part that comes into contact with the soup pot is golden and has a little brownish feeling, but it is not baked.

Shu Yiting poked with her hand, and the surface of the cake was pressed down, and then it quickly bounced back, so soft that it was unreasonable.

It tastes delicious at first glance!

After swallowing, Shu Yiting stared at the cake with little star on her face and refused to move her eyes away.

The rich aroma of the hot cake also attracted monkeys on the beach to gather around.

Tang Ming looked at everyone with a desperate face helplessly, and after hesitating for a moment, he waved his hand: It’s not done yet, I’ll eat later.

After saying that, Tang Ming asked Shu Yiting to prepare some fruits, but he made some milk himself and put it in a pot to heat it.

Then, he came to the place where the fish glue was dried before, thought about it, picked up the fish glue, and cut off the relatively thin and transparent parts.

After carefully cleaning the selected part in warm water, Tang changed some warm water and accelerated it to soften it for half a minute.

Then, Tang Ming took down the heated milk, added the soaked fish glue, and melted the stirred fish glue completely into the milk. Then he added some coconut sugar to it and put it in the ice cubes that the Great Sage and the others were still playing with to cool it.

After a few minutes, the milk cooled down and the fish glue began to condense. When you touch it with your hands, you felt a bit like a jelly.

Heat it again to melt the milk, Tang Ming took the egg whisk and started to beat it.

A few minutes later, the milk turned into snow-white cream. After checking the degree of whipping, it was already eight points. Tang Ming stopped and used it to smear the cake at this time. If it hit ten, it would only be used to piping.
Chapter completed!