西兰花 – 切达乳蛋饼
这道多功能的菜肴从早午餐自助餐到餐桌一应俱全,配上绿叶沙拉。片状外壳和蛋奶冻填充物使其成为一系列混合物的完美载体。
在添加填充物之前烘烤外壳,称为盲烘,确保它不会变湿。我们最喜欢的馅饼面团食谱是Basic Pie Crust.
资料来源:日常食品,2011年12月
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库克的笔记
储存,冷藏冷却乳蛋饼,盖紧,最多3天。要重新加热乳蛋饼,用铝箔覆盖并置于325度的烤箱中直至温热,约15分钟.
这道多功能的菜肴从早午餐自助餐到餐桌一应俱全,配上绿叶沙拉。片状外壳和蛋奶冻填充物使其成为一系列混合物的完美载体。
在添加填充物之前烘烤外壳,称为盲烘,确保它不会变湿。我们最喜欢的馅饼面团食谱是Basic Pie Crust.
资料来源:日常食品,2011年12月
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份量
Zachariah
26.04.2023 @ 20:21
This article is written in Chinese and talks about a versatile dish that can be served for breakfast, lunch, or dinner. The dish is a pie with a flaky crust and a filling made of eggs, cream, onions, broccoli, and cheddar cheese. The recipe suggests blind-baking the crust before adding the filling to prevent it from becoming soggy. The article also provides cooking instructions and notes on how to store and reheat the pie.