Peach sauce and eggs
By VicentaLakin
It's been a while since I've had an egg tweezer, and I've seen a lot of tweezers in the fridge, and I've baked treasure tweezers in my home. It's simple in the baking series, but it's not easy to do very well. Personally, the proportion of egg yellow cannot be reduced. It's not sweet, it's okay. When the eggs are yellow enough, the custard loses its soft and smooth taste. And then there's, like, the best taste. If it's a nightly egg tart, it's not attractive to the eaters。
Recipe Recommendations
- egg yolk of 2
- wheat flour 10g
- egg tart skin of 9
- milk appropriate amount
- white sugar appropriate amount
- yellow peach paste appropriate amount
- sweet fragrance
- baking
- an hour
- ordinary
Steps for Peach sauce and eggs
1
Take out the egg skin unfrozen from the fridge。
2
Get the yolk scattered。
3
The sugar mix is even。
4
And wheat powder is evenly mixed。
5
Add an appropriate amount of milk mixed into egg water。
6
I'll have a full seven。
7
Add cucumber. The oven is in the middle of the oven, heating up and down, 180 degrees, and baking for about 20 minutes。
8
It's a little warmer to bake。Peach sauce and eggs Make Tips
1. The amount of sugar used in egg water formulation is flexible according to the individual population. 2. The timing of baking depends on the circumstances. When baking, the grill is placed in the middle of the oven, and the color of the post-baking egg tarts is better. Four. It's hot. It tastes best。