the story behind? I bought a 1L cream, and I made a mousse half a month ago. If I don’t need it, it will be bad. It’s so expensive to say that this recipe is also very smooth.
Mix the whipped cream, eggs and granulated sugar evenly and sieve twice.
After the rind is thawed and softened, add the raisins, then pour the egg tarts to 9 minutes. The morning master's wide-style suede is very good, the suede is deep enough, and the egg tarts made are very full, so it is highly recommended.
The oven is fired up and down 240°. Warm up for a few minutes, then put the egg tarts in the oven for 15 minutes. If the egg tarts have not yet appeared, you can adjust to 250 degrees and bake for two minutes. I use the long emperor oven, the temper is gentler, if your home oven temper is more popular, it is recommended to 180 ° ~ 200 °.
Made of pure cream, super smooth, no longer afraid of whipping cream
Because I only made 12, left the egg yolk, and made the baked pudding directly, so delicious!
Outside Jiao Li Nen, this formula is also very good to make pudding directly.
Separation of flesh and blood, it seems to be eating double skin milk.