Blueberry balls
By VicentaLakin
After the tofu cake, looking at the egg yolk in the bowl, thinking about the icebox and the tarp that was hoarded on the treasure hunt and bought by the city seller, he made this really delicious blueberry egg pickles. The products are skin-skinned, with a clear taste, and the water is thin and slender, and the smell of milkberries is full。
Recipe Recommendations
- tapie of 9
- light cream 180 grams
- milk 140 grams
- fine sugar 80 grams
- egg yolk of 6
- low-gluten flour 15 grams
- condensed milk 15 grams
- Canned blueberry appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Blueberry balls
1
Prepare the material
2
The yolk spreads into the mix of milk and sugar and melts to the sugar3
Add a mix of cream and blueberries
4
Scan low powder。
5
Smuggle evenly and sift. It has to be sifted so that it can be slid。
6
Put the unfrozen egg skin in the grill and put it in the right amount of blueberries。
7
Add egg water to eight, full nine. The oven is preheated, 220 degrees and 25 minutes。
8
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