French Cream of Eggs
By VicentaLakin
These days I miss things before, when I'm at work, before marriage, after marriage, after a child, and they say you're old. In the year 2020, we've had too many memories of our families being safe and healthy together. In addition to the children's day, Christmas is the best thing for a chick in the family, because there's a legend about Santa and a gift for him, and of course there's no less food! This year's French-skinned eggs and eggs are made of their own skins and sluice
Recipe Recommendations
- flour 160 grams
- butter 70 grams
- powdered sugar 40 grams
- salt 1 gram
- whole egg liquid 26 grams
- light cream 100 grams
- milk 90 grams
- fine sugar 40 grams
- egg yolk of 2
- corn starch 2 grams
- sweetening
- roast
- an hour
- senior
Steps for French Cream of Eggs
1
Prepare the food and the ingredients。
2
Skin is made, all materials except egg fluid are placed in the sub-baskets, and butter slices are placed in the basin。
3
Scratch it with your hands, then fine sand。
4
Add egg fluid, so your fingers can't see it。
5
Squeeze the dough together, don't rub it, freeze it for half an hour。
6
Split the dough into a small group of 30 grams and press it with your hand。
7
Put it in the egg tatter of the scavenger, fill it with an entire scavenger, with slightly higher edges, and cut the extras from the inside with a small knife。
8
It also uses a smaller silhouette and a small hole in the bottom of the skin。
9
I'll freeze the skin。
10
Slurpium: yolk with fine sugar in the basin。
11
Smash even。
12
Add flour and corn starch, evenly mixed。
13
Milk is heated in small pots and when microblowing, it leaves the fire。
14
Slowly into the egg fluid, slowly into the egg, evenly。
15
Take out the refrigerated skin, pour it into the fluid。
16
Go to the middle of the oven。
17
190 degrees, up and down, about 25 minutes。
18
Take out the cold and eat。French Cream of Eggs Make Tips
Don't rub it, just squeeze it together. 2. Milk which is heated at the time of making the fluid is also slowly poured into the egg fluid。