Hong Kong egg dumplings
By VicentaLakin
It's the first time that an adult or a child has ever made a lusophone. Another custard today tastes so bad, but it's a lot cheaper to do it with a few drops of rum, a lot more fragrance, but it's so soft and tasteless that it can grow meat
Recipe Recommendations
- egg tart skin of 4
- light cream 16 grams
- pure water 65 grams
- white sugar 15 grams
- rum, the a little
- sweetening
- roast
- several hours
- ordinary
Steps for Hong Kong egg dumplings
1
Eggs in the container
2
Break it up with chopsticks
3
Add fine sugar
4
Put the cream in
5
Add a proper amount of pure water
6
A few drops of rum
7
All of them are even
8
One hour to freeze in the fridge
9
Eggskin in the oven. The oven is 200 degrees hot
10
The cold water filters into the egg skin
11
Down to eight, 200 degrees baked for about 15 minutes, until the tweezers got charred, and the tusks startedHong Kong egg dumplings Make Tips
① Do not fill the egg tart shells too full when pouring the custard; 80% full is enough. ② Pay close attention to the heat when baking and be sure not to burn them.