Eggstick
By VicentaLakin
Recipe Recommendations
- warm water 70 grams
- high powder 15 grams
- eggs in 1
- low powder 142 grams
- butter 90 grams
- milk 85 grams
- condensed milk 1 scoop
- sugar 25 grams
- egg yolk of 2
- plant fat cream 100 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Eggstick
1
Skin Section: Low powder: 135 g high powder: 15 g butter: 20 g Wein water: 70 g egg: 1 butter: 90 g butter (which is used to replace Margeline) sluice component: cream cream: 100 g milk: 85 g low powder 7 g sugar and 25 g egg yolk per spoon2
Skin section: melt 20 grams of butter from the skin section, followed by low powder, high powder, eggs, water and flour. It takes a little more water to freeze in the fridge for 20 minutes.3
90 grams of butter put in a scab.4
The loosely fine pasta takes out three times the size of the butter, then puts butter in the middle of the skin and wraps it in three folds.5
Put a light pressure on it with a scepter, and then open the square.6
Then he folds into four folds like a blanket, presses it softly with a cane, then opens up the square and wraps it in the fridge for 20 minutes.7
The loosely smooth pasta repeats the process up there, rolls up the strips and then goes into the fridge for 30 minutes.8
Take a lax time to make the water, pour all the water in the pot except yolk and boil it with a little fire to melt the fire.9
A little cooling and a little yolk.10
I had 12 pieces of loosely cut noodles in the egg lumber, and I pressed them out of the middle with my hand, and they were the same size as the mold, and put them in the water, which was eight points, because the roast would swell.11
The oven is preheated at 220 degrees, 15 minutes in the middle and 5 minutes in the upper.