Hong Kong Classic Eggs
By VicentaLakin
The net picked up some egg peels, and came back yesterday morning and made them from Hong Kong and potato. It just came out of the oven and was destroyed in half. You can make 17 balls in the formula below
Recipe Recommendations
- egg tart skin of 17
- light cream 250ml
- pure milk 150ml
- egg yolk of 2
- white sugar 70g
- ordinary flour 18g
- milk powder 15g
- milk fragrance
- roast
- half an hour
- simple
Steps for Hong Kong Classic Eggs
1
Milk in the bowl
2
It's pouring into sugar, boiling in the middle and closing the fire
3
Put it in milk powder, mix it up to nothing
4
It's evenly mixed with light cream
5
Add yolk and mix it evenly
6
Add a little flour and mix it to particles
7
Get your egg peels ready
8
It's full of egg fluid
9
Then put it in the preheat oven, 200 degrees and 20 minutes