Eduardo
By VicentaLakin
You're curious to hear that name once and you'll be able to get rid of the rest of the cream. It tastes like egg heart, but it's not too hot, it's not too good
Recipe Recommendations
- light cream 200g
- milk 160g
- fine sugar 35g
- low-gluten flour 35g
- raisins appropriate amount
- rum appropriate amount
- small egg of 2
- salt 1g
- milk fragrance
- roast
- an hour
- simple
Steps for Eduardo
1
Prepare the material. The raisins are immersed in rum for about 30 minutes
2
You put sugar in the eggs and you mix it with an eggmaker
3
Scan low-banded flour and salt, evenly mixed
4
Combining milk with light cream
5
And pour it into the egg paste
6
Smuggle evenly for use
7
Soft butter inside the bowl
8
And then you put it in the dry raisin and then you pour it in the egg cream
9
Put the remaining half of the butter in the pot and make it yellow with a little spoon
10
10. Put in preheated ovens, mid-level, 180 baked for about 50 minutes, with yellow on the surface。