A simple quick hand with a Portuguese egg
By VicentaLakin
I'll have an eggstick this afternoon. Simple hand and delicious
Recipe Recommendations
- egg tart skin 12 rats
- pure milk 350ML
- fine sugar 30g
- egg yolk 4 pieces
- starch 10g
- milk fragrance
- roast
- ten minutes
- simple
Steps for A simple quick hand with a Portuguese egg
1
Let's have a simple lusophone in the afternoon
2
12 egg skins, 350 ml of pure milk, 30 g of fine sugar, 10 g of starch and 4 of yolk。
3
Select to preheat 220 degrees up and down fire. (b) The thawing of the egg lids
4
pure milk 350 ml, fine sugar 30 g boiled to sugar dissolved。
5
The temperature of the milk dropped to 40 degrees and was evenly mixed with four yolk。
6
add starch 10g evenly。
7
Filtered three times with a filter, filtered out the egg clean。
8
Good egg ooze。
9
The egg ooze drops into the egg ooze。
10
Put the egg dumpling in a fully preheated oven。
11
220 degrees up and down for 25 minutes, with a focus on the surface。
12
Tasty and delicious egg dumplings will be ready。
13
With a quarter of a piece of lemon, a sugar flower, it's a lovely teaA simple quick hand with a Portuguese egg Make Tips
One, if the egg pellets are readily available, the room temperature defrost is required for production. 2. If it is felt that the milk is not plentiful, pure milk may be replaced by one-second of light cream, and the milk of light cream may be plentiful. 3. When a yolk mix is added, the glitter must be filtered three or more times in order to be more subtle。