Ingredients: 300g Low gluten flour, 4 eggs, 1 liter milk, 3 tbsp sugar.
Method: Separate egg yolk and egg white. Add sugar into egg yolk and mix well. Then, add milk and stir well. Separate flour into 3 portion. Add 1 portion into egg yolk per time. Finish all flour. It will become thick mixture. For egg white, add 1 tsp sugar and whisk until it is hard. Separate whisked egg white into 2 portion. Add 1 portion per time into egg yolk mixture and stir gently. Grease rice cooker and pour mixture into rice cooker. Press cook button. When button jumps to keep warm, let it for 20minutes then press cook again. Let it cook until button jumps to keep warm button. Leave it for 10minutes. Take it out and let it cool for 1 hour.
Method: Separate egg yolk and egg white. Add sugar into egg yolk and mix well. Then, add milk and stir well. Separate flour into 3 portion. Add 1 portion into egg yolk per time. Finish all flour. It will become thick mixture. For egg white, add 1 tsp sugar and whisk until it is hard. Separate whisked egg white into 2 portion. Add 1 portion per time into egg yolk mixture and stir gently. Grease rice cooker and pour mixture into rice cooker. Press cook button. When button jumps to keep warm, let it for 20minutes then press cook again. Let it cook until button jumps to keep warm button. Leave it for 10minutes. Take it out and let it cool for 1 hour.
No comments:
Post a Comment