Peach omelet
By VicentaLakin
Cracky skins, creamy, soft-sniffed insides, and a veal of veggies combined, can't stop。
Recipe Recommendations
- Missing Flying Cake 2 bunk
- milk 60 grams
- light cream 60 grams
- Yellow peach in syrup appropriate amount
- egg yolk of 2
- fine sugar 10 grams
- corn starch 10 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Peach omelet
1
Pancakes were unfrozen early, two cakes were stacked together, dry powdered and adhesive。
2
With a cane, the pie is thin, and it becomes a square face。
3
Squeeze it from the bottom up. It's a square roll。
4
Splits the face roll into 12 equal equal sizes。
5
Two rolls are folded together and cut up。
6
Put the rolls flat, and the twilights into a round face。
7
Quantities of flour spread out in egg tatters are adhesive。
8
Puts the ostrich skin in the egg plaster, pushs it up from the bottom, and it is slightly higher than the mold. Ten minutes loose。
9
The yolk is scattered into fine sugar, milk, light cream, corn starch mix, which is evenly used as egg sluice。
10
Sift the omelet, filter the small particles。
11
Take the sugary cucumber cuttin。
12
Add omelet fluid to the mold, full eights, and walnut. The oven is pre-heated at 220 degrees, the grill is placed in the middle layer, and it is roasted up and down for about 20 minutes, moving the oven to the upper layer, 3-5 minutes above colour。
13
Roasted eggworms. Take it out of the mold while it's hot。
14
The finished chart。