Happy New Year's Day—blueberry Cone
1.
Material diagram for the outer skin of the egg tube. (Please ignore the black sesame seeds. I forgot to take the raw material picture today. Use this instead, the amount is the same)
2.
Cone filling materials: Xijie Daxi blueberry sauce, banana.
3.
Add powdered sugar to edible oil.
4.
Stir well with egg cream.
5.
Knock the eggs into a bowl and mix well.
6.
Add it to the edible oil several times, and stir well in the same direction each time (the egg liquid is larger, fluffy, and light).
7.
Sift in low powder.
8.
Use egg custard or a rubber spatula to cut and mix evenly in irregular directions.
9.
Preheat the egg roll mold on both sides with low heat.
10.
Open the scoop and add a spoonful of custard.
11.
Cover the lid and bake for about a minute on each side.
12.
Bake until the surface of the cone is golden.
13.
The skin of the baked egg tube is rolled into an egg tube shape while it is hot, and the tip is rolled as far as possible.
14.
Peel the bananas and break them into small pieces, then put them in the cooking and stir for 3 to 5 seconds to form fine granules.
15.
Add 2 tablespoons of Xijie Daxi Big Blueberry Sauce to the banana filling and mix well.
16.
Put a small unstirred piece of banana on the tip of the cone, stuff it tightly with a chopstick, and then put in the banana and blueberry traps.
Tips:
Poetry heart phrase:
1: When baking the egg shells, because of the heating of the mold, the speed will become faster and faster, so you must grasp it well.
2: Don't stir the banana into puree when stirring it, it will be fine and granular, about 3 to 5 seconds.
3: The tip of the cone should be rolled as much as possible. Before filling, fill in a small piece of unstirred banana, fill it with chopsticks, and then fill the banana and blueberry filling, so that it is for children to eat. Don't worry about leaking stuffing.
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