Cheese and egg cream
By VicentaLakin
This is a delicate, soft taste, which, though less than the lusophone, is the best choice for a baked friend who likes a lusophone rather than spend a long time making a lusophone。
Recipe Recommendations
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cheese and egg cream
1
Skin making: softening butter, cream and cheese rooms or heating them with water, adding flour, mixing them evenly and rubbing them into smoothed dough。
2
Split the noodles into six equals。
3
In turn, put the noodle in the egg tatter, squeeze it with your thumb, the noodle slightly beyond the mold, and the noodles need no oil, because the noodles are easily distilled when they are baked。
4
Egg fluids. Put milk and sugar in the pot and flatten the eggs。
5
And pour a smooth egg fluid into the omelette, full of eights。
6
The oven is 180° preheated for 10 minutes, 180° burned for 20 minutes, roasted until the skin is yellow, the egg fluid has a charred yellow spot, and the charade is added。
7
Eye-bearing, delicious cheese and eggs。Cheese and egg cream Make Tips
1. Cream cheese can be substituted with small triangle cheese.
2. I like using duck eggs because they are considered cooling in nature, while chicken eggs are considered warming, depending on individual preference.
3. If you prefer a different flavor, you can add seasonings such as instant coffee, lemon juice, or pineapple juice to the tart liquid.