All eggs are low-fat roses
By VicentaLakin
(a) EggTart, a Western pie made of solute; Taiwan's name is the egg tower, the "tart" is the English translation, meaning pie (relatively covered with pie skins, sealed with pie pies) and the "tart" is the egg plaster. This time, I adjusted the inside of the egg plaster and used the whole egg because of the low rate of egg-cleaning, the low rate of cream additions, the addition of rose petals in the egg fluid, and the increased taste and fragrance。
Recipe Recommendations
- egg tart skin of 24
- eggs of 3
- milk 200 grams
- cream 100 grams
- white granulated sugar 50 grams
- condensed milk 25 grams
- rose sauce 20 grams
- low-gluten flour 10 grams
- milk fragrance
- baking
- half an hour
- simple
Steps for All eggs are low-fat roses
1
Prepare the material。2
A small pot, mixed with milk and cream。3
And then you pour it in and you mix it with white sugar。4
The small fire heats the pot, mixs to white sugar, melts the milk, and the liquid warmth and heat is on fire。5
Add rose sauce in warm liquids, evenly mixed。6
Three full eggs are equally available。7
The liquid temperature is microheat, which is applied evenly to the whole egg fluid。8
Sift low-banded flour into egg fluid。9
Combining low-banded flour evenly with dry flour。10
In mixed liquids, no bumps, no dry powder。11
A gold plate for cooking can be placed in egg rind, and a plate can be placed in 12。12
The egg fluid is filled with 7-8 points in the egg pelt and a small amount of rose sauce in each pelt。13
Preheat ovens 200 degrees, up and down, mid-level, 25 minutes, while eating。All eggs are low-fat roses Make Tips
The egg fluid is unfiltered and, if necessary, the rose sauce is added at the last step, the temperature of the oven is controlled, and it should not be burnt。