Potato balls
By VicentaLakin
There's some eggskin that's not cooked up for too long, so try to eat it fast, so make it eggworms, cream, cream-free custards, even though it doesn't smell so good. This time, some potatoes are delicious and beautiful. If you don't learn the last lesson, you're going to have to go up to the edge of the mold, because when you bake, you're going to shrink, you're not going to get too full, you're going to swell, you're going to get out, you're going to get burned. Woo, failure. But it tastes good。
Recipe Recommendations
- egg tart skin of 9
- milk 80ml
- eggs of 2
- sugar 30 grams
- water 50ML
- purple potato appropriate amount
- milk fragrance
- roast
- half an hour
- senior
Steps for Potato balls
1
egg skin, milk 80ml eggs, two sugar 30g of 50ml potatoes。
2
Sugar melts in open water and cools。
3
Put the milk in the sugar。
4
The eggs are in the clean tub。
5
It's pouring evenly into milk。
6
It's done after sifting。
7
The egg pelt is covered with powder。
8
Squeeze the mold evenly with your thumb, and I'm not high enough here, and I'll turn back when I bake。
9
Put the potatoes in。
10
Pour in the egg water. Seven cents. I'm a little full。
11
Put it in the preheated oven, 210 degrees medium level, with a fire up and down for about 25 minutes。