Homemade ginseng
By VicentaLakin
It is recommended not to buy ready-made egg pellets for the sake of excretion, most of which are souffle oil, but also to reduce the cost of hydrogenated vegetable oils with trans-fats, which are bad for health. More skin can be made, the rest put in the freezer room, and there is no problem using it within a month, as long as it is unfrozen in advance and then made。
Recipe Recommendations
- milk fragrance
- baking
- half an hour
- senior
Steps for Homemade ginseng
1
flour 100g and early melted butter 50g into oil coats; flour 100g, early melted butter 30g and 50ml water into skins. it's oil. it's water。
2
The oils and the waterskin are covered in thin skins, respectively。
3
Multiple folds, again thin。
4
An egg tatter is placed in the egg tatter by the size of the egg tatter, in a circular form, with a hand tatter。
5
The rest is put in the freezer. I've got a full skin left on this one, so I can get it out in a month again, and when it's unfrozen, I can use it as a mold。
6
three egg yolks, 200 g of light cream, 100 ml of milk, 40 g of fine sugar, 10 g of corn starch, evenly blended and made egg water。
7
It's about eight percent full。
8
The fire is 170 degrees preheat for five minutes, then the mid-level is placed in the oven for about 30 minutes。
9
The plume has been drumming up, observing changes in the surface of the plume, so don't burn too much。
10
It's Portuguese
11
Scrumptious cream, fragrance skin, favorite egg plaster