Got an invitation for tea @ 3.30pm this afternoon and hubby suggested to have me to work on my egg puff - firstly to improve my skill and to have his friend to try out my egg puff ( call it egg puff since I use puff pastry for the base).
For the first try the one problem I faced is the temperature and timing for the egg puff to be soft inside and crispy. So had put two egg puff to try and the texture was quite different. But now I know how to control the temperature but still learning on how to made it nice and fluffy as the egg filling drop once I take it out from the oven for cooling. I guess maybe I had put it in the oven for too long.. But good try I should say..
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