Bánh su kem (Su Cream Cake)

This dish can be served with hot tea.

Materials:
- Case cake: 65gr flour, 2 egg, 1 / 2 cup water, 1 / 8 teaspoon salt, butter 45gr.
- Core cake: 30gr sugar, 1 egg, 1 / 2 cup milk, flour 20gr.
Performance:
- Add butter, salt and water in a saucepan, place on stove, heat over low heat until boiling water and butter melt.
- Pour the sifted flour is available in, stir. Stir until flour hand line will not be attached at the bottom of the pot.
- Break an egg into the pot, stir the flour in 5 minutes. Dam to rest on the results, do the same.
- Pour batter into plastic bags fitted with molded round tail. Kneading dough on grill spirals.
- For units in the oven. Bake until golden brown, then remove cake.
- The eggs and sugar into a bowl, stir well. Sift the flour slowly, stirring all tan. Next, pour in milk.
- Place the mixture on the stove, stir well until thick. Lift-down, the vanilla, butter or wine Rhum like.
- Use scissors to cut around cake about 3 cm. Continue with remaining cakes.
- Take profit spoon to blend in, cover the cake. Do the same with the other.