多种蒸蛋炖蛋的方法（Methods the steamed egg custard）.docVIP

多种蒸蛋炖蛋的方法（Methods the steamed egg custard） Ingredients: egg, 2 cold boiled water, about 5 tablespoons salt, 1/2 teaspoon, kitchen towel, 1 pieces of sesame oil, 1/4 teaspoon Practice: [1] break the egg whites until the egg whites and egg yolks are mixed together. Do not have a large lump. [2] add cold boiling water (not directly add water), plus side, side to mix well, then add salt, mix well. 1:2 is generally the egg and water ratio [3] with a number of filtered air bubbles, or kitchen towel spread the egg surface bubble suck, ensure the liquid surface is smooth, so the egg soup, not only cellular ugly. [4] covered with a layer of plastic wrap, put in the steamer, the fire heating, when the water in the steamer after boiling, turn a small fire, steam for about 10 minutes. [5] after the pot, along the edge of the bowl with a little sesame oil. [milk] Caramel Custard 1, milk, 250ml, eggs, two, sugar 2, milk + eggs + sugar, stir evenly 3, use the filter will filter the egg, with more tender 4. Cover with water and simmer for 10 minutes [] egg custard Material: Fresh Milk 250ml, 2 egg, sugar amount (about two do) Practice: 1, milk and sugar together into the pot, with simmered sugar dissolving from fire, cooling backup. 2. After the egg is shelled, roll with chopsticks or stir quickly with the container. Add the cooled syrup and mix it well to make the egg pulp mixed with the syrup. 3, the bowl into the steamer, first water, the bowl after steaming hot, and then sugar, egg, pulp in the bowl, about 10 minutes steam into. [] creme brulee Ingredients: fresh cream, 125g, milk, 125g, egg yolk two Process: mix yolk in butter Add 40 grams of sugar in milk (I think can put less points, this component tastes too sweet), into the pot and cook until the sugar dissolves Mix the cream into the boiled milk and heat it for a while Heat the water in a baking pan and place it in the oven. Preheat the oven to 200 degrees. Place the milk in the mold Bake for about 40 minutes, take out an