Double-berries
By VicentaLakin
After more than a year of diving in a cuisine world, guided by the great gods, the young woman has no professional photography, no great photography, no elaborate layout, but no food-loving heart! The first recipe -- my favorite new egg-tip invention, dedicated to all the food-loving young people of the world! Winter is strawberry season. I'll make a double. As my signature says, real food doesn't just eat, see? Let's do it
Recipe Recommendations
- suede of 10
- Strawberries, blueberries to which various
- light cream 120ML
- milk 50ML
- egg yolk of 2
- low-gluten flour 12g
- sugar 25g
- condensed milk a spoonful
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Double-berries
1
Light cream, milk, milk, milk, sugar mixed in the milk pan
2
The little fire stirs up to melt and cools to the point where the hand is not hot。
3
Join the loose yolk and the flour evenly
4
After sifting the tower water is finished (more than a few times, even more lightly)
5
Half the strawberries cut Ding, half the middle cut
6
The fruit is in the skin
7
I'll pour in some water, and I'll be fine
8
Baking oven 220 degrees preheat, 2nd last layer (middle lower level), 15-20 minutes
9
Out
10
It'll take time to get it out, or the heat will make it too hot. Look at the mood
11
A warm egg dumpling. It's not cold this winterDouble-berries Make Tips
1. The milk must be pure milk; milk powder cannot be used. I tried using milk powder and it failed. 2. The tart shells must be fully thawed!