Eggstick
By VicentaLakin
On weekends, of course, you have to sleep lazy enough to wake up and have a brunch in two. Keep the lazy sun on the window, a few plates of dessert, a cup of warm tea, and a new week full of blood. It's very simple, it's a bit of material, but it's absolutely good, and it's freshly baked, and it's soft and sweet, and it's really good all day. Watch out for the food
Recipe Recommendations
- egg tart skin of 6
- light cream 70g
- low-gluten flour 7g
- eggs of 2
- milk 70g
- frosting 30g
- condensed milk 7g
- sweetening
- roast
- half an hour
- ordinary
Steps for Eggstick
1
Let's start with all the materials we need. Okay
2
Separate the yolk and spread it into the milk
3
All materials are mixed and evenly balanced
4
Eggskin needs to be completely unfrozen, filtering and pouring into the oggs
5
The oven is 200 degrees preheated, the egg tart is placed in the oven, it is roasted up and down for 20 minutes, and it continues at 230 degrees for 3-4 minutes. The egg tampons will go up when they're baked. Don't worry, they'll shrink in a few seconds. At last, when the temperature is higher, more observation is required, and the skin is fine. The temperature and timing may vary from oven to oven, so you can manage it a few more times
6
Eat while it's hot