How to make Eggstick - VicentaLakin's Recipe

Recipe Recommendations

egg yolk the 12
cheese powder 100g
raisins appropriate amount
sugar 50g
powdered sugar 10g
butter 80g
milk 450g
condensed milk 100g
water 250ml
canned peaches appropriate amount
strawberry appropriate amount
high-gluten flour 60g
Marqilin tablets 360g
light cream 450g
low-gluten flour 45G
salt 3g

sweetening
roast
several hours
ordinary

Steps for Eggstick

1

A lasagna

2

Soothing material is ready

3

Low-banded flour, high-banded flour, sugar powder, salt, sift mixed

4

Butter room temperature softened

5

Butter mixed with flour, dispersed into wet powder particles

6

Add water to mix

7

Put the water and the face on the surface and make it a smooth paste

8

Margeline's room is softened. Get a sealed bag

9

Put Margeline in a sealed bag, drain the air, seal it up, stow it in the face, freeze the fridge for five minutes

10

Put the powder on it and take out the loose noodles

11

Noodles grow into squares with a stick, about three times the size of the Margeline

12

Put Margeline in the middle of the skin

13

As you can see, use the skin to wrap up Maggie

14

When you cover the skin, squeeze out the skin and the air inside Margeline, press open the mouth, lock Margeline, and prevent the bottom of the lid. It's broken

15

(1) Keep growing the noodles, it'll be fine, it'll be fine

16

(2) The good face group is divided into four pieces, folding the sides to the centre, as shown below

17

(3) Continue to fold the face, as shown (for a total of 40 points)

18

(4) Growing the folded skin, length and thickness is almost possible

19

The cycle repeats (1), (2), (3), (4) four steps to four times (note! If you feel softer on the sidewalk, it means that Maggie is softened, so stop the face, put the face in the freezer and restore the hardness of Maggie, and then move on! Otherwise, Margeline will be able to integrate into the noodles

20

After four times of folding, roll the skin, wrap it up, and put it in a spare

21

It's called egg cream

22

Get the material ready

23

Combination of light cream, milk, white sugar, milk, cheese powder, pouring in, heating, mixing to melt to white sugar, cease fire, cooling down

24

The milk is cooling to room temperature. Open the eggs, separate the yolk

25

It's full of yolk

26

Sifting up a good egg cream, removing the foam from the surface, covering it up for the fridge

27

You can finally start making eggs

28

Get the lasagna out of there, and put the egg molds and the lump-sum. Take out the tin platinum. The one-time egg platinum is on the egg platinum! Take it out. It's easy to unfreeze it at any time! And one-time tin-paper models can't work. They can be deformed. It's a nun

29

cut the lasagna to 1.5 cm thick

30

On one of the flours, on the flours, on the tin-paper models with the egg tatters

31

Pressing the face of the pressure with two thumbs to the full tin sheet

32

it's a good egg skin cortex in the grill, so it doesn't shrink when it's baked, and it's easy to squeeze the egg cream out

33

When you're using the egg twigs, you start preparing for the trap, with strawberries and walnut cutlets, and with wine for the raisin! The egg-tip trap is a personal preference. I've got walnuts and strawberries, and this time I've made three flavors. I like salt, I don't put sugar and milk in my egg cream, I can change it to salt in the right amount. There's plenty of salt in it. But it's yogurt