Chocolate Anglican eggs
By VicentaLakin
The cream didn't start until it died, and it was like milk on the Anjord eggs。
Recipe Recommendations
- eggs of 2
- bread flour 1 scoop
- chocolate sauce 2-3 spoon
- milk 1-2 spoon
- butter
- nuts appropriate amount
- cream appropriate amount
- sweetening
- fried
- half an hour
- simple
Steps for Chocolate Anglican eggs
1
One or two spoons of milk in the bowl, then a spoon of bread powder, and two eggs, two or three spoons of chocolate sauce
2
Good egg chocolate paste
3
黄油10-20g放入平底锅内，融化后将国内铺平，放入Good egg chocolate paste，小火或中火摊成饼，放入盘中，备用
4
I'll put a proper amount of fruit on the chocolate cake
5
Turn the other side
6
Put cream on it. Done。Chocolate Anglican eggs Make Tips
1. Chocolate paste can be made of Nestle Chocolate Flavor Condensed Milk, or melted chocolate can be used.
2. Chefs who like to eat soft cake flavors can replace bread flour with ordinary medium-gluten wheat flour, although I don't recommend doing this, because the wheat flour will taste a little sticky after being spread into cakes, similar to the feeling of glutinous rice cakes, while bread flour reflects the soft taste of a cake.
3. Don't put too much milk and bread flour. If you put too much milk, it will be difficult to fry the cake. The bottom will be cooked while the top will always be thin and thick. If you put too much bread flour, it will be too solid and folded in half. The situation where the cake will break.
4. This dish is only ordinary sweetness to Europeans and Americans, but it is too sweet for Asians. Therefore, I suggest that chefs pay attention to the balance of light taste and sweetness when matching ingredients. Below are some recommended ingredients. Combination can reduce the sweetness of this dish.
Chocolate flavored condensed milk nuts (almond/hazelnut/walnut) light cream
Melt dark chocolate dried fruits (raisins/cranberries/raisins) light cream
How to match it depends on the performance of each Chef.
5. See ChocolateOmelet on Google for the original recipe of this dish. This recipe is a simple and improved recipe.
2. Chefs who like to eat soft cake flavors can replace bread flour with ordinary medium-gluten wheat flour, although I don't recommend doing this, because the wheat flour will taste a little sticky after being spread into cakes, similar to the feeling of glutinous rice cakes, while bread flour reflects the soft taste of a cake.
3. Don't put too much milk and bread flour. If you put too much milk, it will be difficult to fry the cake. The bottom will be cooked while the top will always be thin and thick. If you put too much bread flour, it will be too solid and folded in half. The situation where the cake will break.
4. This dish is only ordinary sweetness to Europeans and Americans, but it is too sweet for Asians. Therefore, I suggest that chefs pay attention to the balance of light taste and sweetness when matching ingredients. Below are some recommended ingredients. Combination can reduce the sweetness of this dish.
Chocolate flavored condensed milk nuts (almond/hazelnut/walnut) light cream
Melt dark chocolate dried fruits (raisins/cranberries/raisins) light cream
How to match it depends on the performance of each Chef.
5. See ChocolateOmelet on Google for the original recipe of this dish. This recipe is a simple and improved recipe.