Fly-cake omelet
By VicentaLakin
It's been so cold lately, it's not easy to eat hot eggs
Recipe Recommendations
- Indian flying cake 2 bunk
- egg yolk of 2
- light cream 60 grams
- milk 60 grams
- sugar appropriate amount
- milk fragrance
- roast
- half an hour
- simple
Steps for Fly-cake omelet
1
I've chosen two of the sweet ones. Put them outside so he can unfreeze
2
Two cakes folded together. Don't forget some flour down there
3
It's like I'm an elliptical
4
With my little fatty hand, roll the pie
5
Wear the film and wake up in the fridge for 10 minutes
6
Don't waste time waking up, make tower water, make formulas: light cream, milk 60 grams, egg yolk, sugar according to the population
7
It's a 12-point split. I made it this afternoon. The sun is pouring on 12 of these kids
8
My house bought a tato that could be reused, which was very useful, not sticky, and environmentally friendly
9
It's hot. It takes 13 minutesFly-cake omelet Make Tips
1. I like to preheat the oven briefly before putting the egg tarts in. This prevents the cold custard from seeping into the pastry shell before it has time to heat up.
2. I like to fill the custard about 90% full. This way, every tart comes out plump and full, which is very satisfying.
3. I personally recommend not adding too much sugar, otherwise it will be too rich.