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。
In addition to pasta, light cream, cheese, other materials can be assembled freely, basically whatever is available at home: Shrimp, squid, green beans, corn, ham, carrots, broccoli..
