All the balls
By VicentaLakin
Every time you make an egghopper, the eggnog is wasted, you make all the eggs
Recipe Recommendations
- milk 100g
- whole egg of 2
- light cream 65g
- egg tart skin of 10
- fine sugar 25g
- sweet fragrance
- roast
- half an hour
- simple
Steps for All the balls
1
Preparation of all materials (e.g., removal of egg skin from the fridge, room temperature returned to temperature thaw);
2
Put the basin on the scales and pour it into milk;
3
Add fine sugar;
4
Add two full eggs (or four egg yolks with a very good taste);
5
(b) Smuggle evenly with eggs (slowly, not too much bubble);
6
(a) Add light cream, and then mix it evenly again (lightly, not too much bubble);
7
And sift the egg ooze into the cup;
8
Fall into the egg pelt, full in nines. (Book or tarpaulin on the grill, protection of the grill, and easy cleaning);
9
It is essential that the material be stored in accordance with the procedure, and that the egg tatters be baked, soft inside, fair and bright;
10
Preheat 220 degrees 5-10 minutes and roast 18 minutes. (Each oven has a different temper temperature, and for the first time, attention is paid to the color of the egg skin);
11
Let's eat while it's hot
12
I baked extra egg peels and made a yogurt fruit towerAll the balls Make Tips
The first bake must observe the color of the eggbread. The black spot in the eggbread is that the beauty does not have to rush out, and the state of maturity is to observe the colour of the skin, which is fine。