How to make a custard, how to make a custard

The steps of how to make apple custard are detailed:

Ingredients: 60 grams of flour, 1 egg, 40 grams of sugar, 20 grams of butter, 80ml of milk, half an apple, a little honey, cinnamon powder.

Step: 1, Sift the flour into a bowl.

2. Knock the eggs into a bowl and beat them into egg liquid.

3. Pour the flour into the liquid and stir a few times, then slowly pour the milk into the flour several times, stir while pouring, let the flour and milk and eggs fully blend into the batter, and use chopsticks to pick up the batter, which can flow down slightly in a very thin line.

4. Then let it stand for 10 minutes, and the small bumps in the flour will naturally disappear.

5. Cut the apples into small cubes and set aside.

6. Heat half of the butter (10 grams) in the microwave for 30 seconds after it has melted.

7. Mix the diced apples into it, and mix in 20 grams of sugar, if there is cinnamon powder, also sprinkle a little and mix well, 8, and then put the butter-coated apples into the microwave oven over medium heat for 3 minutes and then take it out, turn it over and put it in the microwave oven for another two or three minutes, in short, let the apples be soft.

9. Take out the apples, pour them into the batter, and stir in the remaining 20 grams of sugar.

8. Put the remaining butter in a pan to heat and melt, and brush evenly with a brush, then turn the pan with a spoonful of batter and shake it into a thin and uniform cake.

9. When the edge of the cake begins to warp, turn the biscuit over and bake the other side, and it can be served after half a minute.

10. Before serving, drizzle a little honey on the apple pie for better taste.

Ingredients: 450 grams of flour.

Milk 100 ml.

2 eggs.

80 grams of sugar.

Oil 50 ml.

Active dry yeast 6 g.

Biscuit mould set.

Custard bread preparation.

Warm the milk to about 35 degrees Celsius, add the yeast and let it sit for a few minutes to dissolve; Beat the eggs into a mixture.

Pour the egg mixture, sugar, oil, and yeast milk solution into the flour, stir it into a lump shape with chopsticks, and knead it thoroughly with your hands to form a smooth dough.

Cover the kneaded dough with a damp cloth or plastic wrap and leave it to ferment in a warm place for an hour (now that the temperature is high, it is enough to ferment at room temperature).

When the dough has risen to twice its size before fermentation, it is covered with honeycomb-shaped holes, remove it, place it on a cutting board sprinkled with a thin layer of flour, and knead it to bring out the air inside.

Roll out the kneaded dough with a rolling pin to a dough about 1 cm thick.

The dough is cut into various shapes of green biscuits using a biscuit mold and left for another 20 minutes for a second fermentation.

Put the fermented green billet into a frying pan (no need to put oil), cover the pot, simmer over low heat, turn over after browning, and finally burn until it is cooked thoroughly.

Tips: 1.Because the flour used is different, the size of the eggs is also different, so the amount of flour is only for reference, and it can be added or subtracted according to the actual situation;

2.When cutting the biscuit with a biscuit mold, the remaining leftovers can be kneaded into a dough and rolled out into a dough, and then continue to be cut with the mold; If you don't have a mold, you can use a knife to cut the dough sheet into strips and then into small squares, which is the same;

3.When the pot is cooked, the heat must not be too large, because the sugar is put in, it is easy to cause the surface to burn, so use low heat; I've turned the gas to a minimum! When burning, cover the pot with a lid, so that it is easier to cook thoroughly;

4.When putting the custard blanks into the pot, leave a certain gap between each one to avoid sticking together after expanding when heated;

5.The temperature of the milk should not be heated too high, so as not to be hot, too hot will make the yeast lose its effect!

2 eggs - 1 cup milk - 1 cup flour - 2 tablespoons sugar (can be increased or decreased according to personal taste) - 1 4 tablespoons salt - 1 2 tablespoons cooking oil (or melted butter) - oil to taste (for pancakes) Steps: 1In a large bowl, crack the eggs into the bowl, add the milk and cooking oil (or melted butter) and stir gently.

2.Sift the flour, sugar, and salt together into a bowl and stir again until there are no flour particles. 3.

Take a saucepan, add an appropriate amount of oil, and heat over medium-low heat. 4.Pour a teaspoon of batter into the pan and gently spread it into a circle with a spatula.

Depending on the size of the pan, one or more custards can be fried at a time. 5.Fry until the bottom is golden brown and the top part starts to bubble, turn over with a spatula and continue to fry the other side until both sides are golden brown.

6.Place the fried custard on a plate and continue to fry the remaining batter into a custard. 7.

After frying, you can sprinkle some powdered sugar or add ingredients such as jam and honey to match according to your personal taste. Tip: To keep the custard fluffy, it is recommended not to over-stir the batter before pancakes.

You can also add some seasonings like vanilla extract or ground cinnamon to add flavor. They are even more delicious when enjoyed with hot custards and can be served with jams,

Ingredients: 3 tablespoons of flour, 1 egg.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of milk.

1. Put the flour in a large bowl.

2. Add milk and stir into batter.

3. Add the eggs and stir well.

4. Add salt and stir well.

5. After adding a little oil to the pan, add the batter and turn the pot to spread into thin cakes.

6. Fry over low heat until golden brown on both sides.

7. Cut open and serve.

1. Prepare a bowl of plain flour.

2. Beat in three washed eggs, add milk, sugar and oil, and stir in one direction until there is no graininess.

4. Preheat the pan, low heat, scoop in a spoonful of egg mixture and fry until golden brown on both sides.

5. The omelet is ready and not greasy.

Eggs are one of the best nutrients for humans**, eggs contain a lot of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. An egg contains as many calories as half an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, and 5% vitamin B6.

These nutrients are essential for the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.

<> "Custard Cakes. Ingredients: 240g of gluten flour, 25g of milk, 2 eggs, 20g of yeast sugar, 31g of oil

How to make beams.

1. Pour milk + yeast + corn oil + sugar + eggs into a bowl and stir well, sieve in high-gluten flour.

2. Knead a few more times to form a smooth dough, cover with plastic wrap and ferment until twice the size.

3. Gently press the dough to exhaust, divide it into small agents of uniform size, knead it round and roll it out slightly.

4. Put it in a baking tray for a second time to ferment until it is twice the size, cover the surface with grease paper and press the baking tray on top, and bake at 150 degrees for 10 minutes.