Eggstick
By VicentaLakin
The complexity of the egg curd is largely different from the soccer, and the egg curd is basically the same. Regular version: My own soccer. A simple version: Flycakes for egg peelers. It's a very simple version: buys egg pickles directly. It is said that there is a simpler way to buy egg-skinned + egg-slurp, which is not as easy as buying ready-made egg-slurping, perhaps more fresh + taste, and that it is a provincial matter。
Recipe Recommendations
- whole milk 60g
- light cream 60g
- sugar 15g
- eggs one
- condensed milk 5g
- egg tart skin of 6
- milk fragrance
- baking
- half an hour
- simple
Steps for Eggstick
1
raw materials. pointing out, there's a difference between the size of the omelet, and i'm a 7cm in diameter。
2
Let's get rid of the eggs. It's time to preheat the oven 230 degrees. The next steps are about 10 minutes。
3
the other mix is 60 g milk + 60 g light cream + 15 g sugar + 5 g milk, all mixed. the ratio of milk and cream is 1:1~2:1。
4
Smash even。
5
Overscreen。
6
I'll bet you're not. Use just fine。
7
Get in the oven, middle level, 230 degrees, 25 minutes。
8
Last five minutes, keep an eye on that。
9
Come out and eat while it's hot。