Original eggtower - super simple lazy version

Original eggtower - super simple lazy version

Introduction:

"I admire my classmate Wen Jing, who is a master of delicious food. He even made the skin of the egg tower himself. My main job is to make my own tap water, which can be bought online or in supermarkets. "

Production steps:

Step 1: separate the yolk from the egg

Step 2: put low gluten powder, sugar and condensed milk in another bowl

Step 3: pour in the milk and stir

Step 4: put the milk mixture bowl in the pot, heat it over low heat, and stir until it is even;

Step 5: cool the milk mixture and add the egg yolk

Step 6: blend and filter

Step 7: pour in the TAPI and fill it with eight or nine minutes

Step 8: preheat oven in advance for 3 or 5 minutes, heat 180 degrees, heat 160 degrees, hot air circulation, bake about 20 minutes.

Step 9: when the golden egg tower is just out of the oven, the skin of the tower is still oily and sizzling.

Step 10: the water in my tower is a little thicker, mainly because there are more egg yolks. Just use one

Step 11: with coffee milk and potato salad, it's a weekend breakfast for XX and XX

Materials required:

Egg taps: 4

Egg yolk: 2

Milk: about 30 ml

Low gluten powder: About 15g

Sugar: About 15g

Condensed milk: About 15g

Precautions: 1. If you want the egg tower to be more sweet, you can add some fresh cream; 2. If you want the water to be tender, you can not add low gluten powder in the tower water; 3. The ready-made tower skin is the kind with tin foil holder, which can be frozen and taken out a few minutes in advance when baking.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet