Steamed egg custard, which is moisturizing. It is good for skin, especially good for ladies and children. Only a few minutes can be ready.
焦糖鮮奶燉蛋
Chinese steamed egg custard
⬇️⬇️English recipe follows⬇️⬇️
焦糖鮮奶燉蛋 (2人份量)
材料:
雞蛋3隻
日本高原牛奶350毫升
處理:
1. 雞蛋,打在量杯內,打勻。
2. 加入牛奶,攪勻。
3. 蛋漿,過濾在大碗內。
4. 蛋漿,再過濾1次在飯碗內。
烹調:
1. 大火煲滾1鑊水。
2. 用2隻碟蓋好雞蛋。
3. 大火蒸雞蛋6分鐘。
4. 熄火,焗6分鐘。
5. 取出燉蛋。
6. 加入適量的啡糖。
7. 用火槍燒啡糖至啡色。
8. 完成,可享用。
Chinese steamed egg custard (serving for 2)
Ingredients:
Eggs 3 Nos.
Japanese condensed milk 350ml
Preparation:
1. Eggs, break into a measuring cup. Get them whisked.
2. Add in the milk, stir well.
3. The egg syrup, filter into a big bowl.
4. The egg syrup, filter once more into a rice bowl.
Steps:
1. Heat up a wok of water at high flame.
2. Cover up the eggs with 2 small plates.
3. Steam the eggs at high flame for 6 minutes.
4. Turn off fire. Leave it for 6 minutes.
5. Take out the steamed eggs.
6. Add in appropriate amount of brown sugar.
7. Burn the sugar with a blow torch into the colour of golden brown.
8. Complete. Serve
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