Follow this tutorial to do it! Fail to beat me!!
By Renzheng
<h2>Royalties</h2>
4 egg yolks
Unsalted butter 100g
Low gluten flour 80g
Minced coconut 200g
Caster sugar 90g
Milk 25g
<h2>Practice steps</h2>
1: The butter melts naturally and is divided into four times of egg yolk
2, milk 25g, this milk taste fragrant, add
3. Continue to send after joining
4: Prepare the coconut
5: 200g coconut
6. The upper name
7, sugar 90g, low gluten flour 80g a brain thrown in
8. Stir slowly with your cute little hands
9, divided into small agents, about 6g ~ 8g a suitable. The oven is preheated 10 minutes in advance at 160°C, then heated up and down and baked for 23 minutes
<h2>Tips</h2>
1. The butter melts naturally and adds the egg yolks four times 2. Preheat the oven at 160°C for 10 minutes 3. Heat up and down for 23 minutes! Don't forget to put the oil absorbent paper pad * do as this tutorial, failed you came over to beat me
<h2>Dietary contraindications to egg yolks</h2>
Avoid boiled eggs
Eggs are boiled for too long, and a gray-green ferrous sulfide layer will form on the surface of the yolk, which is difficult for the body to absorb. Protein aging will harden and toughen, affect appetite, and is not easy to absorb.
Eggs should not be boiled with sugar
Eggs and sugar boiling together will produce a substance called glycosyl lysine due to high temperature action, destroying the amino acid components beneficial to the human body in eggs, and this substance has a coagulation effect, which will cause harm after entering the human body. If you need to add sugar to the boiled egg, you should wait for it to cool a little and then stir it, the taste is not reduced.
Scrambled eggs do not require MSG
Eggs contain sodium chloride and a large amount of glutamic acid, these two ingredients are heated to produce sodium glutamate, which has a pure umami taste. The main component of monosodium glutamate is also sodium glutamate, if you put in the msg, if you put in the msg, it will affect the synthesis of sodium glutamate in the egg itself, destroying the umami taste of the egg.
Hard-boiled eggs should not be stored after soaking in cold water
Some people often immerse hard-boiled eggs in cold water, taking advantage of the different coefficients of thermal expansion of eggshells and proteins, so that eggshells are easy to peel off, but this practice is not hygienic. Because the fresh egg has a protective film on the outside, so that the water in the egg is not easy to volatilize, and to prevent the invasion of microorganisms, the egg is destroyed after the egg is cooked, some of the gas in the egg cavity escapes, at this time the egg is placed in cold water will make the temperature in the air cavity drop sharply and show negative pressure, cold water and microorganisms can enter the egg through the pores on the eggshell and the double film inside the shell, and it is easy to spoil when stored.
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