Pearl balls
By VicentaLakin
HOMES OFTEN BAKE THEIR OWN EGGS AND TODAY THEY DON'T WANT TO EAT ORDINARY ONES, SOME OF THE PEARLS THEY BOUGHT THE OTHER DAY, AND THEY CAN'T RUN OUT OF MILK TEA, SO THEY JUST NEED TO PUT PEARLS ON THEM MORE THAN NORMAL ONES, SO IT'S EASY AND EASY TO MAKE THEM, AND THEY'RE Q-BALLS, THEY'RE Q-BALLS, THEY'RE SOFT, THEY'RE SUPER GLAMOROUS, THEY WERE MEANT TO MAKE BREAKFAST FOR THEIR CHILDREN, AND THEN THEY ROB THEM FOR BREAKFAST。
Recipe Recommendations
- egg tart skin of 8
- light cream 90 grams
- pure milk 40 grams
- egg yolk of 2
- white granulated sugar 15 grams
- Pearl appropriate amount
- brown sugar appropriate amount
- sweetening
- baking
- half an hour
- simple
Steps for Pearl balls
1
A proper amount of fresh water will be added to the boiler, the water will be turned on, a red sugar will be added, the pearls will be boiled, and when it enters the pot, it will be disturbed to prevent adhesion。
2
AND WHEN THE PEARLS ARE MADE, THEY ARE WASHED WITH WATER, SO THAT THEY BECOME Q-BALLS, AND WHEN THEY ARE WASHED, THEY ARE IMMERSED IN RED SUGAR。
3
Milk, light cream and white sugar are added to the container, and the mix is even to melt。
4
Add two raw egg yolk, mix it evenly, and then the egg ooze is ready, and it can be filtered through the filter, and the good egg ooze will be more subtle。
5
The thaw is unfrozen early, it's fine. I usually use it in the morning, so I put it in the freezer one night, and it's usually kept in the freezer。
6
In each of them are pearls, not sugar, but pearls。
7
It'll be fine if you pour in the egg ooze that was just made。
8
The oven is preheated in advance, usually with a preheated oven, which is sent to the lower part of the oven, with 220 degrees and 25 minutes of fire。
9
Once baked, it is taken out, and a layer of pearls is put on the surface, which is more than addictive。
10
Done
11
Done
12
Done。Pearl balls Make Tips
The pearls can be made on their own or on the net, and make them more time-consuming and unaffordable; they need to be unfrozen before roasted; they need to be roasted in the lower middle floor, with higher temperatures at the bottom; otherwise they can easily cause butter deposits, and the bottom of the roasted eggs are wet。