French balls
By VicentaLakin
And every time they pass through the door of the bakery, they see the egg-cracking in the window, and it is filled with luminous looks and attractive scents. Buy a few of them home, if it's not too far away, and if the pastry shop is far away, the soft surface of the eggs will become soft, and the taste of the entrance will really be a disappointment. It's all right. Then do it yourself. Now, when you're ready, you're gonna find that omelet with a soft, soft inside of silk, a sip of sweet and sweet. Very few people can resist the taste of egg curds. At home on weekends, making a delicious little sweet for the kids
Recipe Recommendations
- butter 30 grams
- salt 0.3 grams
- eggs 8 grams
- powdered sugar 20 grams
- milk powder 1 gram
- low-gluten flour 50 grams
- granulated sugar 20 grams
- milk 80 grams
- light cream 25 grams
- vanilla essence a little
- milk fragrance
- baking
- ten minutes
- simple
Steps for French balls
1
Bottom materials: butter: 30 g, sugar powder: 20 g, salt: 0.3 g, milk powder: 1 g, eggs: 8 g, low-band powder: 50 g
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Juicy materials: eggs: 1; young sugar: 20; milk: 80; cream: 25; vanilla: a little
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Production process: 1. Production of bottoms, natural softening of butter with sugar powder, milk powder mixed with salt even
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2. Combination with egg fluid
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3. Sifted into low-band powder and mixed into a single group
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4. Protection of the film on a bag of sweet fabrics, a little hardened in the freezer to the noodle
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5. Take out the noodles, take a small one and put it in the mold
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6. Press it slowly with your hands, evenly, remove the extra dough and squeeze the freezer for use
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Then we'll make a sap, and we'll mix the fine sugar, milk, light cream and vanilla
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8. Manually smoothing the egg with a broken egg fluid
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9. Sifting with flour. Liquid
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10. The bottoms in the freezer are removed and the filters are down to eight points. Full
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It's on the 11-gauge grill. It's 190 degrees on the oven and 20 minutes on top of the surface
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It's done
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I don't know.
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