Porpoise
By VicentaLakin
Luso, daughter's favorite snack. Since their daughters went to school, fish always like to bring their snacks when they pick them up from school, so they can make the little ones happy, and then they can fill their stomachs, because the fishers have a late dinner so they don't have to wait for them to eat. The fish are lazy, the skin is skinned, the fish rolls on several layers, and the skin works very well, it's stale, it's very delicate。
Recipe Recommendations
- Flying cake skin 4 photos
- light cream 140 grams
- milk 140 grams
- white granulated sugar 30 grams
- condensed milk 1 tablespoon
- egg yolk of 4
- milk fragrance
- roast
- an hour
- ordinary
Steps for Porpoise
1
Get all the material ready。
2
First, make water, pour milk into the pot and add sugar。
3
Add light cream and evenly mix。
4
Add milk and mix it evenly。
5
The medium and small fire is heated and mixed with heat until the sugar melts。
6
It cools to the point where it doesn't burn。
7
It's been filtered twice with a tiny filter。
8
Put one side aside。
9
Flying pie peels out early to unfrozen。
10
A little flour was spilled on the board, two pieces of defrozen pie skin overlapped, and a scepter was used to grow the specter。
11
From top to bottom。
12
Pack it with a membrane and put it in the fridge for 10 minutes。
13
Take out the pie skin, a group of 12 equals, and lightly press down a band, overlapping。
14
And with a cane, the overlapping noodles are twilighted。
15
Put it in the mold, press it gently on the bottom (the bottom is thin) with the mother's finger and squeeze it around the edge。
16
The stinging was loose for 20 minutes, adding 70% water。
17
It's 200 degrees, 20 minutes below the pre-heated oven, and it's enough to focus on the surface of the egg water。
18
When the skin is placed in the mould, you must press the bottom with the mother ' s finger, because the thin bottom is the soft one。