Gold and sand and yogurt

By VicentaLakin

Gold and sand and yogurt
This is supposed to be a controversial food... Some say it's not sour, others say it's a souffle! Actually, I just wanted to share the fact that I'm making a really simple, really good cookie. And of course there's a lot of people like me who think it's a different beauty. The mission of developing it as a baker is to be delicious。

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Steps for Gold and sand and yogurt

  • 1
    The pre-heat oven is 150°6 minutes and about 150°8 minutes。
  • 2
    Crushed with a spoon with a roasted duck egg。
  • 3
    It's better to go through it。
  • 4
    The yolk after the sifting is more subtle。
  • 5
    and then we're going to have this fluff marshmallow for vanilla。
  • 6
    a milk pan is prepared, with 130 grams of milk (replacement of 10 grams) and butter, fluff marshmallows are poured into the milk pan, and the whole small fire is cooked to melt。
  • 7
    Get two eggs
  • 8
    Disperse completely。
  • 9
    The milk in step VI is slowly poured into the dispersed egg fluid and the auxiliary hand-to-egger is mixed to the side, avoiding hot egg fluid. Until it's completely mixed。
  • 10
    And then it pours low-banded flour and polished flour and mixs it evenly。
  • 11
    And the salty yolk that was ready before it went down
  • 12
    It has to be completely even。
  • 13
    Get ready not to stick to fall into a non-stick to light fire。
  • 14
    Scratches are used to fire continuously until all the liquid is ripe。
  • 15
    Then move into the big bowl。
  • 16
    When the heat pours into the remaining milk evenly. This would avoid drying of late-temperature baked milk。
  • 17
    It'll be fine until it's turned。
  • 18
    This is divided into 50 grams each. Cover the film
  • 19
    And then we'll make the pie skin, and first we'll have to soften the cold omelet in advance。
  • 20
    Cleaning up and rubbing from aluminum paper。
  • 21
    24 cm rectangular skin。
  • 22
    Tighten up..
  • 23
    Flour is adhesive because of the large amount of grease in the skin. Just use your hands to smooth it
  • 24
    Cut to 10. About 22 grams each。
  • 25
    Come on, every side
  • 26
    Then he casts a thin skin on the middle edge。
  • 27
    Put a gold sand and milk yellow。
  • 28
    Put it in your hand, put it in your trap。
  • 29
    Coming through。
  • 30
    Keep your mouth tight so that it doesn't come out in the late roast。
  • 31
    If it's a black dish with the oven itself, make sure it's oilable. I don't have a sticky coat of gold so I can use it。
  • 32
    Take a single egg yellow break。
  • 33
    Brush the surface twice. Such a color would be more beautiful。
  • 34
    Second time。
  • 35
    And then we'll spread the black sesame
  • 36
    Make sure the preheat oven is 200°5 minutes in advance。
  • 37
    The grill is in the middle. 200 degrees and 25 minutes。
  • 38
    Out
  • 39
    The skin is so thin。
  • 40
    House full of yellow cream。
  • 41
    I hope you like it。

    • Gold and sand and yogurt Make Tips

    first, the size of the oven duck egg yolk, the size of the salt duck egg yolk, is different. first of all, regardless of size, the total amount of egg skin you buy is at least 220 grams. the total number of egg pellets could be increased to about 300 grams if the rookies were not well wrapped. it'll be easier to wrap it a little thicker. there are a few points in the recipe that i would like to draw your attention to: first of all, the salt duck yolk that you have purchased is different; the temperature of roasted duck yolk is just 120-150 degrees, and it's time to watch the status of the roast duck eggy. each oven has a temperature difference, and my oven is 32k longer than other branded ovens, and the above temperature and bake time are for reference purposes only, so that the best food can be made from their own ovens。

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