Orange omelet
By VicentaLakin
It was a surprise and a surprise, first of all, to have been given a free trial chance to live this orange. From an impartial and objective point of view, the taste is really good, as the delivery box opened on the day of the receipt of the orange, with an orange fragrance of equal size, each with a production date on it, and one of them in a hurry. Its skin is not so hard to eat with its hands peeled, and it's light yellow, it's sweet in its mouth, it hardly tastes sour, and the family at home says it likes it. I don't know if you're touched by the story of the orange. Anyway, I was moved, "The measure of a man's success is not the height of his peak, but the resilience of his fall." I'm impressed by that. That's an inspiring story. It's so delicious that it's too common to squeeze orange juice. How about an orange eggnog? The recent bump into the lasagna, mainly one of the most difficult things in the past, has become as simple as this season。
Recipe Recommendations
- puff pastry appropriate amount
- oranges
- light cream 15 grams
- milk 15 grams
- sugar 10 grams
- low-concentrate flour 5 grams
- egg yolk one
- sweet and sour
- roast
- three-quarters of an hour
- senior
Steps for Orange omelet
1
The first method is to wrap up a lasagna, and the second method is to carve a piece with a round mold. You can see what's in the butterflies
2
Put it on top of the bowl, make it as thin as possible at the bottom and leave it loose for about 20 minutes。
3
Add light cream, milk, sugar and yolk to the bowl and melt. If the sugar doesn't melt, the bowl will be mixed with hot water。
4
Sifting low-precision flour evenly。
5
Let's filter the mixed human fluid again so it's ready。
6
Cut the orange into small pieces and put it in the bowl。
7
Pour it in. The lower mid-level fire was 180 and the fire was about 120 minutes。Orange omelet Make Tips
1. When rolling out the puff pastry, I prefer the second method. I feel that the second method allows for a more even fit in the tart molds, and the layers at the edges are more distinct after baking.
2. The pastry at the bottom of the tart mold must be as thin as possible; otherwise, it will not cook through easily.
3. The custard filling listed above is for six portions with oranges. For Portuguese egg tarts, simply omit the orange, though you may need to add a little more filling.
4. Be sure not to add too much filling; filling them about 70% full is sufficient. The pastry will shrink during the baking process, and if it is too full, the custard will overflow.