Butterless omelet
By VicentaLakin
After the light cream and a few extra egg skins, the family searched the web for a non-light cream version of the egg cream。
Recipe Recommendations
- corn starch 24g
- egg yolk one
- powdered sugar 35 grams
- whole milk 250g
- vanilla extract 5 drops
- egg tart skin of 7
- milk fragrance
- roast
- an hour
- simple
Steps for Butterless omelet
1
A small amount of milk is taken and sifted with corn starch, sugar powder and vanilla, evenly mixed into milk paste。
2
Milk pours into the milk pan with a little fire. Hot
3
Put yolk in the milk paste and mix it evenly
4
Pour the paste into the pre-heated milk, heat it with fire, mix it。
5
The mix is even to the point where the particles are not particles, the state is even, and when boiled, the fire leaves quickly。
6
Fall into the egg pelt, full of eights. The oven is set on fire, medium, 200 degrees, baked for about 25 minutes, and fine on the surface。Butterless omelet Make Tips
This pie can also be used as pie