Eggstick
By VicentaLakin
Recipe Recommendations
- high-gluten flour 80 grams
- low-gluten flour 185 grams
- sugar 80 grams
- lard 120 grams
- water 60 grams
- eggs of 2
- light cream 100 grams
- milk 50 grams
- sweetening
- roast
- several hours
- divine level
Steps for Eggstick
1
Water-coated material is 80 grams + low-coated 65 grams + 30 grams sugar + 50 grams + 60 grams of water。
2
The mixing is even, with thin membrane coming out of the face, rounding, covering the faucet room with a lax temperature of 20 minutes。
3
120 grams of low-banded flour + 70 grams of pig oil mixed to dry powder and made a souffle
4
The souffle is fine。
5
The soaks are divided into 12 equals, with protective film to be used。
6
The oil coating is also divided into 12 equal points。
7
A water-coated pasta was taken out and included in a souffle pasta。
8
Quiet。
9
From top to bottom。
10
After that, put it in the oven, covered it with a film, and put it in the freezer for 20 minutes。
11
At the end of the time, take out a noodle。
12
And then you grow up with your tongue again。
13
Rolling up, covering the film, freezing the fridge for 20 minutes, and I repeat it five times (opening up, curling up, chilling up), can make the egg tatters more sophisticated。
14
Take out a noodle, fold。
15
Press to a circle。
16
It's a round, and it's just a egg peel。
17
Cut a little bit of the edge with a pair of scissors (this time, it's a little bit more intuitive because of the package method)。
18
It's a little thin in the middle, and it's in the egg tatter。
19
Egg skin as close as possible to egg paste。
20
Two eggs in the bowl, only yellow。
21
Add milk, light cream, sugar。
22
Smuggle to melt
23
Two filters, just egg ooze。
24
The egg ooze goes into the middle。
25
Put it in a pre-heated oven, 200 degrees, mid-level, 25 minutes of roasting, during which the top colours are even and tin paper can be added。
26
All right, let's go。
27
The finished chart。
28
The finished chart。
29
The finished chart。
30
The finished chart。
31
The finished chart。
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The finished chart。
33
The finished chart。
34
The finished chart。
35
The finished chart。