Peach omelet
By VicentaLakin
It's delicious, but it's quite expensive. In other words, it is not difficult to make an egg plaster on its own, but it does take time and effort to fold and flaccid noodles, making it impossible for the egg pellets to actually enter the thousands of food-eaters. However, the wisdom to eat is always limitless, and it has been found that fast-frozen waffles can actually be used for egg skins and can be effective. If there are no particularly demanding requirements for egg paste, flycakes can well replace their own skin. And so, the omelet was born。
Recipe Recommendations
- Indian flying cake 4 photos
- Diced yellow peach in syrup appropriate amount
- low powder 10 grams
- pure milk 100 ml
- condensed milk 20 grams
- fine sugar 30 grams
- egg yolk of 2
- milk fragrance
- baking
- an hour
- simple
Steps for Peach omelet
1
Take two flycakes and overlap。
2
Scratch it with a stick, roll it up and cut it evenly into six little agents。
3
Put a small amount of flour on and off of the cut agent in the egg modulus and squeeze it in the shape of a tamo with your hands。
4
The tweezers were squeezed into the freezer for 20 minutes with the mold。
5
The whole bowl of low powder, sugar, milk and milk is filled with milk。
6
Into the pot, the small fire heats up until the sugar is fully dissolved and cools down。
7
Pour yolk into the milk and then sift it evenly。
8
(b) Remove refrigerated skins and load them with eight cents full of fluid。
9
Add the cucumber with the tart。
10
The oven is preheated at 220 degrees, with mid-level roasting of 20-25 minutes。Peach omelet Make Tips
1. Relax the prepared tarts to prevent them from shrinking during baking.
2. The prepared tarts should be sieved to remove impurities, and the taste will be more delicate.
2. The prepared tarts should be sieved to remove impurities, and the taste will be more delicate.