This time it's a small dessert made directly from Tibetan milk.When the taste came out, I was amazed.If I had used milk, I would have added cream, but the taste of the milk was too sweet, so I decided to give it up.If you make something with good ingredients, it tastes the best, and you should try it with about 18 servings."

WHAT YOU NEED

Ingredients

85 grams of low-fat flour
1 gram of salt
1/4 teaspoon of herbs
Two eggs.
1/4 teaspoon of powder
65 grams of fine sugar
Eggs (with skin about 55 grams)
170 grams of cow's milk (with castor oil)
Egg whites (with castor oil) 2
40 grams of refined sugar (for castor oil)
Low starch powder (for castor oil) 15 grams

How TO MADE Castor butter and egg yolk

Steps 1 to 4

1. Since the custard takes time to cool, let's do this first, first add two egg yolks to 20 grams of fine sugar, mix slightly, then use an electric egg beater at high speed, until the egg yolk begins to turn white and the volume increases.

2. Then 15 grams of low-fat powder is sifted into the egg yolk and continued to be mixed with the egg beater.

3. After that, 170 grams of cow's milk is poured into a small milk pot, the remaining 20 grams of fine sugar is added, and the cow's milk is cooked over medium heat until it boils slightly.

4. Now add a little bit of 1/3 of the cow's milk to the egg yolk flour mixture and stir it side by side.

Steps 5 to 8

5. The remaining milk is then poured in, and the egg beater is used to continue stirring.

6. Then filter it and pour it back into the small milk pot.

7. Open the fire and stir while heating.

8. Until the mixture becomes thick and smooth.

Steps 9 to 12

9. Then turn off the fire, put the milk in a bowl of cold water so that it cools quickly, wait until it's not hot, and then pour it into the bag for backup.

10. Let's make some more eggs.

11. Put one egg and two yolks in a bowl, then add 65 grams of fine sugar and 1 grams of salt.

12. Use an electric egg beater for a few minutes at high speed, until the egg juice appears milky white in a thick state, that is, in the picture, the egg beater can pull out the egg juice very slowly, and then drip into the vanilla mixture.

Steps 13 to 16

13. Continue to sift into low-strength powder and aluminum-free foam powder, gently scrape from the bottom with an egg beater and mix into a paste.

14. The dough is poured into a flower bag, cut a small slice at the front, and then squeezed out vertically on a paper-coated or non-sticky baking tray with a diameter of about 2 cm-2.5 cm.

15. Preheat the oven at 190 degrees, then put the middle layer, bake on and off for about 10 minutes, and the surface will be golden yellow.

16. The small round cakes should be scooped up immediately after baking, otherwise they will stick to the pan or oil paper.

17. After cooling down a bit, you can squeeze the freshly made cassava sauce into a small round cake, and then glue two pieces of about the same size together to make it.

18. Here's the special.

19. Keep writing.

20. Special feature

21. It's a painting.

Handy cooking tips

　　Each person's oven temperature is different, so temperature and time are reference values.As long as the surface of the egg yolk turns golden yellow, it can be cooked, don't bake it.You can also eat this eggnog without the filling, and then you can squeeze it a little bit smaller, and it tastes a lot like the eggnog we buy at the supermarket.If it's small, the baking time should be shortened so that it doesn't get stuck.I didn't add any spices or butter to enhance the flavor of the milk.If you can't finish it, you can keep it in the fridge, but it's better to finish it the same day.This filling can also be used with bread and puff pastry.Milk without starch can be substituted with the same amount of regular milk.But it tastes a little lighter.