Roast milk is a popular practice on the Internet for the last two years, and I've seen a lot of formulations, mostly made of yolk, with light cream, so that the roasted milk must have a very strong taste and a very fragrance, but there are also real problems, such as yolk, what about the protein? There are more headaches, a better one-litre box of cream, which is mostly one-litre, and which is difficult to keep and very easily wasteful. This is an important reason why many of our friends who try to bake milk are looking away! The milk practice that I share today is to avoid the above-mentioned problem. The eggs are made from whole eggs, not from milk, but from light cream. In order to make the taste more strong, I am used to increase sweetness by refining milk, which, as you know, is also a milk product, which is sweeter, but also a better taste. Of course, if not even milking, I can use sugar. I will introduce the amount of milk that is made from this formula, although it uses the whole egg and there is no light cream, but it is still particularly good and tight, it is not loose, it is soft, it is smooth and it has a sense of entry, which is particularly delicious, and it is not wasteful on materials and its overall price is very high。
The name of this dessert is both lovely and unique. It is a translation of Kugelhopf, which comes from German, meaning “the shape of bread as a ball”. In Germany and France, in Alsace, the grunts are traditional desserts, not only of special shapes, but also of a rich variety of dried fruit, nuts, wine, juice, sugar and finely lubricated butter, making the grunts look like bread, but the taste is as wet as cake. The fine, luminous chocolate cream is evenly covered in grunts, rounded with silver beads, star spots, very fine. Fresh blueberries and edible gold beads, like sapphires and gold ornaments, are placed on the top, adding a noble and elegant royal style。
Today's share of yolk cookies is dominated by yolk, which, because of its slag taste, still needs to be passed out, with a small addition of powdered powder, which makes the pasta more Gabonian, makes the taste more thinner. With one full egg and two egg yolk, I made a large bag of yolk, which is unimaginable. The only disadvantage of this recipe is that I have two eggs left. Don't worry, I will produce a recipe of protein sugar, which can be made with an egg clean, so that the three eggs can be used perfectly, making two small snacks of different tastes。
