Fly-cake lusophone
By VicentaLakin
The sweetest and sweetest egg in the world. During the summer, high temperatures made it difficult to make lasagna, and eggs are made with flying cakes that are easy and fast, with the same sense of taste。
Recipe Recommendations
- Missing Flying Cake 2 bunk
- cream 100 grams
- milk 85 grams
- condensed milk 1 tablespoon
- egg yolk of 2
- corn starch 10 grams
- white sugar 15 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Fly-cake lusophone
1
Prepare the required materials. Flycakes unfrozen early。
2
Two flycakes overlap。
3
Dry-dry powder, sticky, platinum-growing squares。
4
From the long edges, the rolls become cylindrical rolls, and the closings are tight。
5
The rolls are divided into 12 equals with a sharp knife。
6
Two little curly-tips up and up. Six。
7
The egg ooze material is mixed in large bowls and evenly mixed。
8
filtration of egg ooze with filters。
9
Take a roll, a round。
10
The egg tatter is covered with a layer of powder resistant。
11
Put the skin in the egg tatter, push it from the middle to the surroundings, and it's bigger than the mold。
12
Do all right, line up on the grill. Take it easy for 15 minutes。
13
Add egg ooze to the egg ooze. Seven points full. The oven is preheated at 220 degrees for 20 minutes in the middle and then moved to three to five minutes on the upper shelf。
14
The finished chart。