Eggstick
By VicentaLakin
Recipe Recommendations
- warm water 70 grams
- high powder 15 grams
- eggs in 1
- low powder 142 grams
- butter 90 grams
- condensed milk 1 scoop
- sugar 25 grams
- egg yolk of 2
- plant fat cream 100 grams
- milk 85 grams
- sweetening
- baking
- an hour
- simple
Steps for Eggstick
1
Skin Section: Low powder: 135 g high powder: 15 g butter: 20 g wing: 70 g egg: 1 butter: 90 g butter (which is used as a substitute for Maggie) stinging component: cream cream: 100 g milk: 85 g low sugar 7 g sugar and 25 g egg yolk per spoon Leather section: Melt 20 grams of butter from the skin section, followed by low powder, high powder, eggs, water and flour. It takes a little more water to freeze in the fridge for 20 minutes.2
90 grams of butter is in the bag, and loosely fine noodles are three times as big as butter, then butter is placed in the middle of the skin, and the skin is folded into butter.3
Put a light pressure on it with a sceptre stick, then rip the growth square open. Then fold it up like a fold of blankets, then put a light pressure on it with a scepter stick, then expand the styrofoum, wrap it in the fridge for 20 minutes. A loose face repeats the process on the top, rolls up the stubble, then goes into the fridge for 30 minutes.4
Take a lax time to make a tart, and pour all the squirming material into a small pot, except for egg yolk, to melt it out of the fire with a little fire. A little cooling and then adding a little yolk, and mixing it with a little . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
The oven is preheated at 220 degrees, 15 minutes in the middle and 5 minutes in the upper.