Pumpkin balls
By VicentaLakin
Pumping a omelet, which is a very simple egg curd for an egg curd, because it's made without the need for a layer of collage. All right, just split the size into the shape in the mold, and I think it's better than a lasagna.
Recipe Recommendations
- Pie Skin-Low Powder 100g
- Pie Skin-Butter 50g
- Pie Skin-Powder Sugar 15g
- Pie skin-egg white liquid one
- Egg Tart Liquid-Milk 70g
- Egg Tart Liquid-Light Cream 80g
- Egg Tart Liquid-Low Powder 6G
- Egg Tart Liquid-Powder Sugar 20g
- Egg Tart Liquid-Egg Yolk of 2
- Egg tarts liquid-condensed milk 2 tablespoons
- milk fragrance
- roast
- an hour
- ordinary
Steps for Pumpkin balls
1
GET ALL THE MATERIALS READY. FIRST, MAKE A SKIN, DROP 100 G LOW, 50 G BUTTER, 15 G SUGAR, AND ALL THE EGG SLUICE INTO THE TUB.
2
Stirling all materials with silicone shovels, making them fully integrated into a light yellow noodle.
3
Split the noodles into nine equals, put them in the egg tatter and squeeze them out with their fingers. Leather shapes. All of them. Put them down. Liquid.
4
PUT MILK 70G, LOW POWDER 6G, SUGAR 20G, EGG YOLK, TWO SPOONS OF MILK IN THE TUB, EVENLY MIXED WITH AN ELECTRIC OMELET, AND EVENLY MIXED WITH LIGHT CREAM 80G WITH CHOPSTICKS.
5
Sift the egg ooze, fall into the skin, and evenly into the oven. This formula makes nine balls.
6
Preheat oven before sifting. 200 degrees, up and down, 20 minutes.
7
Put it in the middle of the oven.
8
I've got cranberry dry in the middle of the roast, some of them are not. The oven model is different. It's probably different
9
Waiting for the eggs to cool off.