Cheese balls

1

Prepare food for resupply。

2

Foods other than yolk are poured into small milk pots, and cream cheese, if frozen, requires early insulation of the water and smoothing。

3

The small fire heats up slowly and slowly, so that the fine sugar melts, and so that the whole food mix is even, 60°C when the fire is shut down and about 60°C when a large amount of small bubbles starts to appear。

4

Turn off the fire, put your hands on the temperature and add an even egg yolk mix。

5

Sift the mixed egg water, and do not omit it, and three times the best。

6

An eight-to-nine full egg pelvis can be used to make 20 egg tatters, adjusted to the size of the oven, and the remaining egg tarts can be frozen and stored。

7

THE PE3060 OVEN IS SET ON FIRE AT 200°C, WITH 190°C PREHEATED FOR AT LEAST 10 MINUTES, THEN ROASTED IN AN EGG JAR FOR 25-30 MINUTES, AND THE TIME AND TEMPERATURE OF THE OVEN IS ADJUSTED TO ITS TEMPER。

8

After the roast is finished, take out the dryer。

1 In the making of egg water, only about 60°C will have to be heated, without boiling; 2 with butter and cheese will have an appropriate increase and the taste of the finished product will be stronger; 3 with the static water will reduce bubbles, but with good time and time, the cheese will sink, causing the cheese to tectonics; and 4 with the roasted egg and the temperature must not be too low, otherwise it will affect the fracking effect of the egg and, if the surface is too heavy, it can be baked in the lower layer and in the last few minutes it will be baked in the upper layer. Thanks for the formula