WHAT YOU NEED

Ingredients

double cream 230 grams
60 grams of egg yolk
One egg.
1st Regiment
125 grams of flour
2.5 tablespoons of refined sugar
2/3 of a tablespoon of powder

How TO MADE Eggs, cakes and cookies

Steps 1 to 4

1. Egg whites and refined sugar

2. Add the remaining egg yolk

3. Add high fat cream (double cream)

4. Mixed powder of screening powder and blowing powder

Steps 5 to 8

5. Stir evenly and fill the mold for eight minutes.

6. A small cluster of peel is grated into small granules and sprinkled on the surface as decoration.

7. Bake for 25 minutes in a preheated oven at 175 °C (low flame in a dormitory oven).

8. Please adjust the time according to your oven)

Steps 9 to 12

9. And then there's some dough, and I put it in a bag, and I made some cookies.

10. Fresh bags cut a mouthful.

11. It's a bunch of oil on paper.

12. It's also decorated with a little bit of the remaining leather.

Steps 13 to 16

13. It's finally finished.

14. The oven is preheated at 180°C.

15. It can be baked for about 10 minutes.

16. Adjust the time and temperature according to your oven.

17. The cake is ready.

18. Inside the cake.

Handy cooking tips

　　Making eggsThere's always something left over. Portuguese eggs are usually cooked with only egg yolk.Then there will be a lot of recipes left to add to the cream.Usage is usually low.Even the smallest can is left over, and sometimes there's skin or water left over.The size is small, but it's only a little bit.It's too much effort to think about consumption.It's easy to make a small cake that covers everything, but it's already consumed a lot of ingredients.This time he's made a few small cakes with the leftover eggs.Although each recipe is different.But the finished product is very sweet because the water tends to contain cream.There's no additional fat added at all.So the little cake that's made smells good, but it doesn't taste good because the remaining ingredients are different every time.The control of moisture is also different.It's not easy to make a cake like this, so I'm choosing to boil it to help it bloom.The finished product doesn't have any pores, but it's so soft that it looks like it's going to fade.I don't want to understand the principle of taste.But every time I do it, it's this effect.Although the amount varies.This time it's because I'm too lazy to consume soft cream.Simply add the remaining half of the box to the finished product, which has a particularly strong aroma.I've written down the amount I'm going to use this time.For future reference