Quail

By VicentaLakin

Quail
This is a long-standing classic snack for the Nanjing people. Neither the high-end winehouse nor the popular restaurant will be without it. Remember, when I was home, every time I went to the teahouse for tea, I used to order a plate of fragrances, even if I didn't like sweets, except for that. At the time, there was no thought of learning to do it on its own. Now, the last time I went out for dinner, the waiter introduced the goat's milk and eggs, and I thought, the snacks were new and dryed with the goat's milk, it was much better than milk, but it didn't really make any difference, but it's quite sophisticated, and maybe, with a little bit of precision, the price could be doubled. I work at home with myself! And when it comes to it, I did six or seven experiments in my home, and it's not too hard to make skin, but it's a bit of a pain in the process, but it's the point of this sticker that the water is skating, and it's not hot. The following is a graphic presentation and an experience to be shared。

Recipe Recommendations

  • Box of Thousand Layer Skin 1 box
  • eggs 2 only
  • milk 110 grams
  • condensed milk 1 tablespoon
  • lemon juice 1/2 tsp of
  • vanilla essence 1/2 tsp of
  • salt 1/8 tsp
  • sugar 2 tsp

Steps for Quail

  • Make Quail step 0
    1
    (b) Pressure out the face with a simulator
  • Make Quail step 1
    2
    (b) Finger the face evenly in the mould and press the excess side with the finger
  • Make Quail step 2
    3
    (b) Put a few holes in the face of the face and then freeze it in the refrigerator (non-snow cover) for about 30 minutes
  • Make Quail step 3
    4
    (b) When the face is frozen, hand is released to make egg fluids, the eggs are evenly beaten, milk is mixed, the milk is evenly mixed, the milk, perfume, lemonade, salt and sugar are also mixed
  • Make Quail step 4
    5
    THE IMPURITIES ARE FILTERED OUT WITH A NET SCREEN, PREHEAT OVEN 400F
  • Make Quail step 5
    6
    When the time for freezing is up, the face is taken out and the mixed egg fluid is poured into a full, 70 to 80%, not too full
  • Make Quail step 6
    7
    WITH A LARGE PLATE OF SILHOUETTES, PLACED IN A PRE-HEATED OVEN, 325F - 350F, BAKED FOR ABOUT 15 MINUTES, MUST TURN ON THE LAMP AND REMOVE IT AS SOON AS THE SURFACE IS CHARRED。

    • Quail Make Tips

    Tips and Experiences: 1. I always find puff pastry a bit greasy. I have made them with lard before; it felt like the authentic taste of egg tarts, though slightly firmer in texture, but using the boxed kind is more convenient and fast. 2. Adding an appropriate amount of vanilla essence is to remove the raw egg smell and also to add fragrance to the egg tart. 3. Adding a little lemon juice is to stabilize the egg mixture; it is best to add some when making steamed eggs or custards as well, mainly to balance the acidity, as research shows that eggs have a slight alkalinity. 4. Placing the prepared dough in the freezer is to help it hold its shape better. 5. The requirements for milk are not high; regular carton or bottled milk is fine. If condensed milk is not available, you can add a little extra sugar. 6. Regarding making egg tarts or steamed eggs, if you want the egg texture to be tender and smooth without falling apart or becoming tough, the egg-to-water ratio should be 1:1-1.2. Also, savory flavors set more easily than sweet ones because salt acts as a coagulant. 7. The ideal doneness is when the egg mixture has just set.

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