Porpoise
By VicentaLakin
The cold weather, especially hot foods, the little omelet, the belly, the breath of the lips, the strength of the egg. It is not difficult for me to have a cosmopolitan cortex that spreads all the butter when folding, but it is difficult to do the job of squeezing, which is so thin that it is easy to roast, and the shapes are not round, unpretty, and after repeated exercises, it is easy to share。
Recipe Recommendations
- low-gluten flour 120 grams
- sugar 3 grams
- salt 1 gram
- water 55 grams
- butter 10 grams
- Wrap in butter 65 grams
- light cream 90 grams
- milk 60 grams
- egg yolk of 2
- low powder 6 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Porpoise
1
The electrostatics measure all the material in the milligram, mixed flour, sugar and salt, then soften it with 10 grams of butter and then put it into the flour, modulate the butter and flour with my hands, then add to the water, not pour it all at once. I usually call it water, pour two-thirds of the water into the water, rub it with my hands and pasta, then add or reduce the water, depending on the soft and hard of the face, not overblown, so that it can be mixed
2
In the course of the pasta freezer, prepare to weigh butter, put it in a condensed bag, stubble it out of the cone, triple it in the middle of the face, fold it in the right and the left, press the button, and grow the square. Large Snippets
3
Left, right, right, right, right
4
Big pieces of squares growing up
5
On the right and on the right and on the left
6
Then we'll make the first 40% discount and put it in a freezer for over 20 minutes
7
Take out the cooled covers, rotate them 90 degrees, turn them in again, put them in the freezer, three times the discount
8
Three folds of the pasta, three-to-five-millimeter rectangular thin. Snippets
9
From the start of a roll, with a tight membrane, a stylist, a freezer for more than 30 minutes, I can make egg skins, which I usually do after work at night, in the freezer room, and then at noon the next day。
10
Start making omelet skins, turning them into a roll of face, cutting down a little bit, about 23 grams, and putting it in an egg lumber
11
A little bit of tough flour on your thumb
12
The thumbs of both hands work together to push the face open, push the thin, and fill the base of the mast
13
Put on a little bit of high-banded flour
14
Two hands hold the tweezer, turn the tweezer, two thumbs work together to push the side of the face up to the twilight
15
If you're going to be able to squeeze your egg rinds loose for about 20 minutes, with enough time to be able to prevent them from being put in the oven, shrunk at short notice, spilling out of the egg rinds, and leading to the failure of making the paved omelet, please be patient
16
Producing egg sluice: first measuring light cream and milk, evenly mixed
17
If you put in a good amount of sugar, you can adjust the amount of sugar to your own taste, heat it from water or on fire, heat it up in a small fire, so that the sugar is fully melted and not boil。
18
It's cold, it's low powder, it's evenly mixed with a manual omelet
19
Put it in two yolks and mix it evenly with an eggbeater
20
Two or three times with a thiner screen
21
And pour the sluice into the loosely-cracked slurry, and it will be full of seven cents, and more will spill over, so that it will not be brittle. The oven is 210 degrees preheat and is roasted after the egg curd for about 25 minutes。
22
Boiled eggworms
23
With fruit and coffee, it's a good choice
24
Delicious
25
Eat one while it's hot