Emelting eggs

1

Get ready for raw materials。

2

Protein yolk is placed in two containers. (Protein can be cooked directly with salt or something

3

Ready for yolk。

4

Put sugar in the yolk。

5

Smuggle with your hands。

6

Pour in the milk。

7

Smuggle with your hands。

8

Pour pure milk。

9

Smuggle with your hands。

10

It's filtered。

11

After sifting, egg sap. If you want to be more subtle, you can do it a few more times. Remember to prep the oven and heat the oven 200 degrees and over 5 minutes

12

Egg skin removed from the freezer, on the grill。

13

And pour the egg sluice into the body, and it's full of eight, too much to spill。

14

In the middle and lower of the preheated oven, on fire, 200 degrees and 20 minutes。

15

It'll be roasted to the point。

16

Take it out a little bit。

17

The finished chart。

18

The finished chart。

19

The finished chart。

20

The finished chart。

21

I can see it。

22

Do you want some? Let's go

1. The size of the egg skin varies, with an estimated 12 egg skins insufficient, adapted to the circumstances, bearing in mind that the egg skin will swell when heated, so that the egg ooze is 8 points down. 2. Boiled omelet with unfrozen omelet, then turn off the fire, then roast it for another five minutes, and then make it sour. 3. Equate sifts are more subtle and air-free. 4. The oven has a temperature difference, time and temperature for reference purposes only. Please adjust flexibly to the temper of the oven。