Easy to eat.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
50 grams of butter
20 grams of cheese
70 grams of milk
90 grams of cream
35 grams of flour
Two eggs.

How TO MADE Easy to eat.

Steps 1 to 4

1. Butter and cream cheese is softened at room temperature until it is soft and soft, but not liquid, and can be used.

2. The flour is sifted into a container, butter and cheese are added, and the three are mixed by hand to form a light yellow dough.

3. Divide the dough into eight equal parts and place them in eight to ten (depending on the size of the dough) egg dough molds, squeeze the dough skin shape with your thumb, so that the dough sticks tightly to the mold.

4. The skin needs to be placed in the mold for a few minutes, at which time it can be preheated in the oven to 220 ° C, and the preparation of the water can begin.

5. The milk is mixed with cream, the egg separator is used to separate the egg yolk and add it to the milk, then the sugar powder is sifted and stirred thoroughly so that it melts completely in the milk.

6. Take a clean sieve and place it on top of the skin, and filter the water into the skin, and it will be full for nine minutes.

7. Put the eggs in the oven and start baking, 200°C, medium, over low heat, about 25 minutes.

8. Depending on the performance of each oven, the baking time may not be consistent, and the eggs can be removed for consumption only if there are caramel-colored spots on the surface.

9. As soon as the egg yolk cools a little, it can be removed from the mold, the left hand holds the bottom of the mold, and the right hand gently presses on the center, and the egg yolk falls out on its own.

10. So easy!

Handy cooking tips

　　1) When pouring the water, be sure to remember to filter, otherwise large impurities (such as egg yolk) will seriously affect the taste, making the egg yolk filling taste less delicate 2) The oven preheats at a slightly higher temperature than the actual baking temperature, in order to compensate for the heat lost when opening the oven and putting the egg yolk in, the real baking process does not need such a high temperature, be sure to adjust the temperature back 3) To avoid the bottom of the egg yolk swelling, before pouring the water, remember to use a few toothpicks at the bottom of the skin.