Tweedledge and eggs
By VicentaLakin
It's the watermelon peel that we throw off, and it's good to see the eaters make mango eggs, and they don't go to buy mangos, and they put the rest of the watermelon pickles in them. I didn't know it was baked from green to brown, and it tasted like a little bit of crumb。
Recipe Recommendations
- suede the 12
- watermelon skin 1 block
- milk 180 grams
- eggs of 2
- white sugar 30 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Tweedledge and eggs
1
A piece of watermelon to the skin
2
Cut the ding in the container and add a little sugar pickle for half an hour
3
Then you squeeze out the juice with your hands and put it on the plate
4
Milk and sugar are mixed first, mixed to fully melted
5
Add eggs twice, mix them evenly, and then add another
6
Skin was removed early and unfrozen for about 10 minutes. Then we'll separate the levels of the tatters into the tweeds, then we'll put on the tweeds
7
The oven's preheat, 210 degrees, mid-level, about 20 minutes, just as much as you likeTweedledge and eggs Make Tips
One, the little egg head, and the water is just 12. 2 For reference only, the temperature and time of the roast。