What to Cook with Egg liquid – Tasty Recipes to Try
Looking for recipes with Egg liquid? We’ve got simple, tasty ideas the whole family will love — perfect for everyday cooking.
Recipes with Egg liquid
There is no wife in the wife cake, but this pineapple bun does have pineapple! It is the sincerity of the bread industry, and it uses real ingredients to make people shine. The filling is made of fresh pineapple, and the rich fruity aroma is hidden in the soft bread; freshly squeezed pineapple juice is added when kneading the dough, and when it is baked, the whole house is filled with the charming aroma of pineapple and wheat. Follow these steps, the crust is crispy and the inside is soft. Take a bite, and the pineapple aroma mixed with the fibrous filling explodes in your mouth, which is directly fragrant! The sincerity and deliciousness of home-made handmade products are several blocks away from those bought outside. It is so enjoyable to eat~
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Tofu is rich in nutrients and is a common dish on my family's table. This dish of tofu is wrapped in egg liquid, fried and then braised. The aroma of the egg and tofu is stewed in sauce and is specially made for picky eaters.
Take a bite, the outside is so crispy that it falls apart, the inside is soft and sticky, the pineapple is so sweet and sour, and it takes your taste buds on a tropical vacation. It is packed in a small yellow bag, and I feel like if I put it in a stall, it can make the dessert shops on the whole street go into recession overnight!
I love making high-hydration doughs, especially for bread—they turn out as soft as little lambs. (I used 625g of flour to make 14 buns.) The aroma while baking is impossible to hide; neighbors often come knocking to ask when the bread will be ready. (Next time, I’ll try a butter version.) I prefer savory bread, so I use less sugar and a bit more salt.
This steamed egg delivers a pudding-like softness from a mixture of egg and broth, enriched with slices of century egg, drizzled with hot oil and soy sauce, and sprinkled with fresh scallions—ready in minutes.
I never thought about making pineapple buns myself, in fact, I never thought I could do it. As for why I do this, of course it’s because of my baby son😅 The crispy pineapple skin, the soft sweet bun, and every bite has a light butter aroma. The recipe with less sugar and less oil makes this "evil" food feel a bit refreshing 😅
Buying bread now is like opening a blind box, you might get a "technological secret recipe"! Making bread by yourself can be called a "time marathon", watching the dough ferment and squatting in front of the oven, almost becoming a "super model worker" in the bread industry. No wonder bread is expensive, each one seals the master's youthful hairline! But when you tear open the freshly baked milk hand-torn toast, the stringy texture is like a waterfall, and the milky aroma is instantly worth the price! Bread without stringy texture is like having no soul. This bite is dense and sweet, and it is perfect with coffee or tea. Listening to friends' rainbow fart attacks of "help is amazing" and "what kind of fairy craftsmanship is this", who cares how much time it takes? This wave is a bloody profit!