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Why are pastry chefs so good at their jobs?

Ingredients: Ingredients: 1 1/2 cups sugar 1/4 cup butter 1/3 cup milk 1 tsp vanilla extract 1/8 tsp salt 1 tsp cornstarch 2 tsp cinnamon sugar 1 cup all-purpose flour (optional) Directions: In a medium bowl, whisk together the sugar, butter, and milk until fluffy.

Set aside.

In a separate bowl, mix together the vanilla extract and cornstarchy.

Set the bowl aside.

Add the flour and mix on low speed until just combined.

Scrape down the sides of the bowl, adding the salt to taste.

Once mixed, add the cornstarchs to the bowl and whisk on low for 1 minute.

Add in the flour mixture and mix until just mixed.

Scrap the sides down with a spatula to make a dough.

Shape into 12-inch rounds, or use a biscuit cutter.

Heat a large skillet over medium-high heat.

Add butter and sauté until melted, about 2 minutes.

Add vanilla extract, cinnamon sugar, cornstarks, and salt.

Stir to combine.

Place a sheet of baking parchment paper on the stove and cover with a lid.

Add a small bowl or a large glass bowl to the skillet and bring to a boil over medium heat.

Reduce the heat to low and simmer for about 10 minutes.

Sprinkle the flour onto the parchment paper.

Bake until the top is golden brown, about 8 to 10 minutes (depending on the thickness of the cake).

Cool completely on a rack for about 30 minutes.

For a sweeter cake, bake for 30 to 35 minutes, or until the cake is no longer warm.

Cool completely in the pan before serving.

Recipe Notes: If using flour in place of milk, add about 1/6 cup of the milk to the batter and stir in.

The dough will be quite thick.

Do not add any more milk until the dough has formed a crust.

If you are using flour and milk, the dough will thicken a little more.