Chinese Food
Crwf32am oven
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The egg tarts are made of the mixture of milk and egg yolk with the egg slurry as the filling. The outer layer of the roasted egg tarts is crisp tarts, and the inner layer is sweet yellow frozen egg slurry. Cherry blossom is just on the tip of the tongue. No corn starch is used. The taste is more tender and smooth. A few cherry egg tarts can be a good afternoon tea.
Cooking ingredients
Cooking Steps
Step1:Soak ripe cherries in light salt water for 20 minutes. Rinse with flowing water. Control dryin
Step2:Egg yolk from protein separation. Weighing of other ingredient
Step3:Mix the milk, egg yolk, condensed milk and sugar to break up. Stir evenly and stand asid
Step4:Use a thick straw to remove the core of cherr
Step5:One cherry pulp in each tart ski
Step6:Filter the custard from step 3 two time
Step7:Pour into the egg tart skin gently 89 points ful
Step8:Add two cherries for decoratio
Step9:Oven preheatin
Step10:Enable Ali Xiaozhi on your mobile phone. Set the temperature to 185 degrees. Bake in 20 minutes
Cooking tips:1. The skin of the egg tarts will shrink during the baking process, so don't pour the tarts too full. 2. If you don't like the tender taste, you can add 6G of cornstarch in step 3. When baking cherries, the water will come out. The bottom cherries should not be too much. Before baking the egg tarts, place the baking tray with the egg tarts on the bottom of the oven. After baking for 10 minutes, move the baking tray to the middle. The cube space design of crdf32a oven of Changdi Beibei can not only meet the space demand of long cake, but also provide convenience for more baked desserts. There are skills in making delicious dishes.
