No light cream omelet
By VicentaLakin
On the afternoon of the weekend, make yourself some sweet eggs. Today's egg cream is not light cream, which is not always useful and is not easily preserved when it is opened. I think cream-free eggs tastes good, too. A few more is not that bad. Friends can try
Recipe Recommendations
- egg tart skin the 12
- egg yolk of 3
- pure milk 250g
- white sugar 30g
- low-gluten flour 10g
- sweetening
- roast
- half an hour
- simple
Steps for No light cream omelet
1
Pure milk pours into the pot with sugar, and little fire heats up to sugar melt。2
Prepare the yolk, evenly mixed。3
When the milk is warmed and cooled, the yolk mix is even。4
The milk is then added to the sifted low-strength flour, which is then evenly mixed, and the egg sluice is done. (The pasta is sifted because the flour is unaffordable and more subtle5
After all the materials have been evenly mixed, the egg glucose is sifted again into another clean container。6
Pour the ooze into the ooze, not too full。7
The oven is preheated for five minutes, baked in the oven, 200 degrees up and down, 20 minutes. (The temperature and timing of the oven, depending on the situation in the oven)8
It's really tempting to bake a good egg tart, full of smell。No light cream omelet Make Tips
One, sugar can choose as much from its own taste as sweet ones. It's usually made with low-banded flour. It's made with cheese. I don't have cheese in my house. Three or a lot of roasted egg curds end up dry, and the surface caramel is too hot to be seen by the oven in the last few minutes, and when it starts, just lower the temperature of the upper tube。