A cheese-leashed egg
By VicentaLakin
What happens when you hear a name? Isn't it a bit boring to do a traditional egg curd every time? It's a real pleasure to see this square online, and it's a very nice thing to do with a simple little eggstick
Recipe Recommendations
- low-gluten flour 125 grams
- unsalted butter 62 grams
- salt 1 gram
- fine sugar 25 grams
- whole egg 25 grams
- egg yolk 10 grams
- corn starch 4 grams
- Masca cheese 50 grams
- Anjia Cream Cheese 130 grams
- fresh milk 50 grams
- Anjia Light Cream 70 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for A cheese-leashed egg
1
Tapi's method of production:
2
Slice the butter early into a small room, add 25 grams of fine sugar, mix it with an electric omelet, so the butter swells into feathers
3
When the whole egg fluid and the whole yolk are even, they'll be added to the butter three times
4
Smuggle evenly
5
Flour sifted and added to the butter
6
Smash the butter and flour evenly with a rubber razor, rubbing it into a smooth face that can't see dry powder, and then freeze the fridge for 30 minutes
7
placing the face on a silica pad, placing the face in a rectangular shape after approximately 4 mm with a siphon cane, taking a round cutter 10 mm in diameter, pressing the pieces of the circle out of the face. status
8
Put the plate in the egg mold, press the mold with two thumbs to the skin, and a little more than the mold, then put a little hole in the base of the tower with a toothpick to prevent the internal air, and tapy will rise when it's baked. Rise
9
The oven is 150 degrees hot, 180 degrees hot for 10 minutes, and the towers are baked in the lower middle for 12 minutes, and then cooled
10
Inner production:
11
Put Maskarpun cheese and cream cheese in the glass bowl
12
Add fine sugar, 50 grams. The insulated water hits the egg with an electric medium
13
Cream cream is evenly mixed with milk, with a small fraction of cheese added and finally corn starch mixed. A good cheese trap is thicker
14
Pack cheese in a bag, cut a big mouth, squeeze it in a good tamo, and move it into the freezer for one to two hours
15
210 degrees above the oven, 150 degrees preheat for 10 minutes, take out frozen cheesy towers, wash loose yolk on their surfaces, place the towers in the lower part of the oven, bake for 8-10 minutes, turn yellow on the top of the tower, and cut off the top of the towers and not overcalculate, or the internal collage will harden
16
It's hot, it's fast. When it's completely cooled, the tower will condensate