Tasty egg cream
By VicentaLakin
Almost every week since I learned to make egg tarts. Today, the pastries are taken out and a dozen are taken to schools and shared with small partners。
Recipe Recommendations
- meringue 2 bunk
- powdered sugar 10 grams
- light cream 150 ml
- pure milk 80 ml
- egg yolk of 4
- cornflour
- custard powder
- milk powder 1 spoon
- milk fragrance
- baking
- an hour
- simple
Steps for Tasty egg cream
1
I took the leather from the fridge, but when I was making it, I had to roll it in a drum。
2
When the soothing is back softened, a little bit of scissors is cut in the ass. The end of the cut is up, press it in the model with your finger and try to make the bottom thinner。
3
All done, make them loose for 20 minutes。
4
Prepare the water while the egg bark is loose. Put all the powder in the bowl and mix it evenly。
5
In turn, the cream and milk were poured into the powder, evenly mixed。
6
And put the yolk in the milk paste, because it's sugar powder, so I don't have to heat it up and dissolve it。
7
It's better to sift the well-boiled water in order to make it taste better。
8
Then the water was carefully poured into the skin, not overfilled。
9
The oven is preheated at 200 degrees, up and down to the middle layer of 180-200 degrees and baked for 20 minutes。
10
It's good to move to the top level for three minutes when the egg tarts are in focus. It's cold and demodeled and placed in a one-time model。