Peach omelet
By VicentaLakin
It's not a few, it's super simple. It's more fun to cook on your own。
Recipe Recommendations
- egg tart skin of 24
- eggs of 4
- cream 220g
- milk 160g
- condensed milk 15g
- low-gluten flour 15g
- spinning sugar 80g
- sweetening
- roast
- half an hour
- simple
Steps for Peach omelet
1
prepare food. twenty-four egg peels, 220g light cream, 160g milk, 80g fine sugar, four eggs, 15g low-weed flour, 15g milk refining, appropriate cucumber cans。
2
The yolk is separated
3
Pour light cream, milk, fine sugar, refined milk into small pots, heat it up and mix it up until the fine sugar is dissolved
4
When cooled to room temperature, eggs yellow and flour were added to the mix。
5
After screening, put it aside. The egg turret is ready。
6
Peach cut to Ding
7
Put the egg peel on the grill
8
Put walnuts in the omelet
9
Put it in the egg turret. Seven points is enough
10
Put it in a pre-heated oven, about a quarter of a minute on a 180-degree fire, and it's enough to have a charred effect. Once out of the oven, two fresh walnuts can be added to the omelette surface。Peach omelet Make Tips
1. Since the tart shells expand after baking, you only need to fill the egg tart mixture 70% full.
2. The egg tart mixture must be strained before use. This ensures the texture is not affected.
3. If you don't add yellow peaches, it becomes a classic Portuguese egg tart.
4. Tart shells can be purchased directly at baking supply stores.