That's right

By VicentaLakin

That's right

Recipe Recommendations

Steps for That's right

  • 1
    EGG SKIN MAKING (A): BUTTER THAWING 30-60 MINUTES IN ADVANCE FROM THE REFRIGERATOR AND MORE THAN 60 MINUTES IN WINTER。
  • 2
    ADD SUGAR POWDER AND SALT
  • 3
    (A) AN ELECTRIC EGG-PUMPER USES MEDIUM SPEED
  • 4
    (A) = COLOUR TO WHITE VOLUME SWELLS, BUTTER PULLS UP FEATHERS
  • 5
    (A) ADD YOLK AND LIGHT CREAM
  • 6
    (A) COMBINING MATERIALS WITH BUTTER WITH RAZORS
  • 7
    (A) ADD ALL LOW-BANDED FLOUR AND HIGH-BANDED FLOUR (THE FLOUR MUST BE SCREENED EARLY, THE EFFECT OF WHICH IS THAT THE FLOUR IS EASY TO BLOCK AND AFFECTS THE STATE OF MIXING I'M NOT SURE
  • 8
    (A) START USING RAZORS TO ABSORB BUTTER
  • 9
    (A) AND THEN THE HAND WILL START
  • 10
    (A) MUSICAL KITCHEN: IMPACT MAP
  • 11
    (A) COVER THE FILM AND PUT IT IN COLD STORAGE FOR AN HOUR. I'M NOT SURE
  • 12
    (A) TAKE OUT A ONE-HOUR FREEZER OF COOKIES FROM THE FRIDGE
  • 13
    (A) EJECT AIR FROM THE NOODLE BY PRESSURE
  • 14
    (A) SPILL IT ON THE FACEBOARD, MAKE IT STICKY, OR THE COOKIES WILL FALL DOWN, AND WHEN THEY PULL UP, THEY'LL ROT EASILY
  • 15
    (A) CRUSH THE NOODLES TO ABOUT A CENTIMETRE THICK BOTTOM. DEGREES
  • 16
    (A) PYRAMIDS CAN BE USED IN ANESTHESIA CUT-OFF (7.5 CM IN DIAMETER)
  • 17
    Press the bottom level. Press the bottom level
  • 18
    (A) MUSICAL KITCHEN: IMPACT MAP
  • 19
    & B:
  • 20
    & B:蛋挞液一定要提前12个小时前准备,冷藏作用一:让蛋黄液和水分融合在一起冷藏作用二:充分沉淀鸡蛋的杂质冷藏作用三:排气,令到烘烤后表面没有气泡,如果没有蛋液没有提前准备,烘烤出来的蛋挞你绝对会后悔的...
  • 21
    EGGS AND WATER FIRST
  • 22
    (B) DISPERSE WITH TOOLS, BUT NOT THROUGH
  • 23
    (B) COMBINE EVENLY, AND THEN PUT IN A FREEZER FOR 12 HOURS (BEFORE NEEDING TO BE DONE, PUT IN A REFRIGERATOR, READY FOR USE THE NEXT DAY)
  • 24
    (B) MANUFACTURE OF MILK SYRUP: PREPARE A POT OF WATER TO BOIL (NO FIRE, NO BOILING FIRE) AND THEN PUT IN A DEVICE THAT HAS BEEN ADDED TO MILK AND WHITE SUGAR FOR WATER INSULATION
  • 25
    (B) NEED TO KEEP MIXING TO MAKE WHITE SUGAR MELT FASTER AND PREVENT ADHESIVE BOTTOM FOCUS
  • 26
    (B) DURING THE MIXING, WHEN THERE'S NO RESISTANCE AT THE BOTTOM, IT'S A MELTED MILK SYRUP
  • 27
    (B) THEN PUT THE COOLING BACK
  • 28
    (B) TAKE OUT THE 12-HOUR FREEZER AND ADD THE COOLED MILK SYRUP AND MIX IT EVENLY
  • 29
    (B) ADD CREAM
  • 30
    (B) THE REAL EGG OOZE IS LIGHT YELLOW, AND IT'S FULL OF ARTIFICIAL COLOR
  • 31
    (B) ENTIRELY FINE YOLK POURED INTO THE SCREENING NET AND SIFTED (IN ORDER TO BE MORE SUBTLE, SIFTED) AFTER SIFTING, THERE'S A LOT OF EGG IMPURITIES
  • 32
    We have to add the omelet to the bottom of the cookies
  • 33
    The oven needs to be preheated 15 minutes in advance: Temperature: 250 degrees above fire and 250 degrees below fire: bottom bake mode of oven: bake
  • 34
    It's closed for 15 minutes, it's a little condensed to the surface, and the pies are golden
  • 35
    And then the temperature of the bakery is: 200 degrees above fire and 200 degrees below fire: 15 minutes for the oven door to open a small space
  • 36
    Musical kitchen: results map
  • 37
    HOW DO YOU JUDGE THAT THE EGG IS RIPE? YOU CAN USE A TOOTHPICK. IF YOU CAN STAND IT UP, IT'S OK
  • 38
    Come on, let's slide to Mom's balls

    • That's right Make Tips

    One must be ready 12 hours in advance, believe me, you will not regret it! It's baked to make the bottom of the egg curd easier to cook, and it doesn't make the egg juice too old and too hot to bake. Roast to lower the temperature, so the egg crotch doesn't swell because of the high temperature, and then it shrinks into a volcanic vent

    Recipe Categories

    Recipe recommendation