Souffle and egg tarts
By VicentaLakin
Give yourself a quiet heart against this fast-paced life. Eat slowly, learn slowly, enjoy the sun, love slowly... enjoy my slow life and think about my philosophy of life. Let's just slow down. Slow down. Food production is a life of enjoyment, of the process of production and of the joy of the dust. In fact, the production of good food is a life-style attitude, one that is so optimistic and open to life's sweetness, bitterness, pain, fearlessness, and only for the best that ever happened..
Recipe Recommendations
- egg tart skin of 9
- egg yolk of 2
- low powder 6 grams
- light cream 75 grams
- milk 70 grams
- fine sugar 30 grams
- condensed milk 10 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Souffle and egg tarts
1
The cream, milk, fine sugar and refined milk are evenly mixed, while the hot side of the insulated water is heated to melt the sugar。
2
A little cool, and then put it in the yolk and mix it evenly。
3
Sift the flour in, mix it。
4
The thaws were removed from the fridge in advance, the thaws were placed in the oven, the potatoes were placed in the vasectomy, and the water was poured into the water, which was full of eight points。
5
The oven is pre-heated at 220 degrees and 25 minutes, so that it can be baked to the surface with a tart。
6
The oven is pre-heated at 220 degrees and 25 minutes, so that it can be baked to the surface with a tart。