" person whip of half ripe Zhi " egg whip, also can make explode the mouthfeel of the oar!

" person whip of half ripe Zhi " egg whip, also can make explode the mouthfeel of the oar!

We had taught big members of a family to feel sweet whip of slippery Pu type egg, share the half ripe Zhi with a kind of rich local color again today person whip. Whip skin is sweet like Qu Ji crisp, bite go down glibly is the Zhi that sheds a heart person, the frankincense of bright grandma and citric faint scent are twined each other, cuisine is particularly good! Eat after cold storage very appropriate also, special tastily.

By cate stage [attestation of government of fabaceous fruit cate amounts to a person]

With makings whip skin (6 quantities) : Low muscle flour pink of 160 grams almond butter of 40 grams weak flavour fluid of 120 grams entire egg 20 grams are fine saccharic the stuffing inside 40 grams (6 quantities) : Butyric Zhi person 240 grams milk 130 grams of 40 grams weak butter are saccharic 75 grams lemon juice 2 grams corn is amylaceous 6 grams yoghurt 40 grams

Practice measure" person whip of half ripe Zhi " egg whip, also can make explode the mouthfeel of the oar!

1, dough of skin of the whip that make. Butter bate, add fine saccharic, salt, with drawknife agitate even, hit to butter bulk with eggbeater agitate fleeciness and hoar; Cent second enter entire egg fluid, sufficient agitate is hit even; Join the flour of sift out and almond white, break up mix invisible powder, form whip skin dough;

" person whip of half ripe Zhi " egg whip, also can make explode the mouthfeel of the oar!

2, form of whip skin model. Move dough to last on film, control growing square, put freezer refrigerant 30 minutes; The roll after be being taken out becomes 3 millimeter thin piece, egg whip pattern is put after taking a circle with mould pressing, by press to face skin clingy mould; It is with broach by whip stamp a few alveolus, put freezer refrigerant;

" person whip of half ripe Zhi " egg whip, also can make explode the mouthfeel of the oar!

3, stuffing of the whip that make. Butyric Zhi person in join saccharic agitate to hit, cent second add yoghurt, bright milk, after agitate hits a liquid to be absorbed completely, add again every time; Join lemon juice to add sweet, agitate becomes smooth and exquisite whip stuffing;

" person whip of half ripe Zhi " egg whip, also can make explode the mouthfeel of the oar!

4, bake the skin that make whip. Take out whip skin, put the paper that bake and scheelite to prevent roast when be out of shape; Oven shifts to an earlier date 180 degrees warm-up 10 minutes, send a tower the skin roast 18 minutes, take out till chromatically;

" person whip of half ripe Zhi " egg whip, also can make explode the mouthfeel of the oar!

5, the stuffing inside impact is baked make. Load whip stuffing back up beautiful bag, impact whip model, can squeeze appreciably is a few higher, stuffing letting whip is even and full, next immigrant freezer is refrigerant 1 ~ 2 hours, brush yoke fluid twice. Oven get angry 210 degrees, next fire 160 degrees, bake 8 minutes to be taken out, heat is fed have person stuffing of Zhi drifting a heart, the local color after cold storage is full-bodied and rich.

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