Porpoise
By VicentaLakin
I'm an 85-year-old super-eat-and-pretty girl, I love food and food photography, and I'm here to share with you my thin secret. I'm only 80-90 pounds tall and 160 pounds tall I was once a 120-pound fat chick. So if you eat the right way and at the right time, you'll enjoy eating while you're thin! Why do I always think my home baked sweets are better than any other high-class sweet shop outside? Alas, I am so narcissistic! Though I am not a baker, I am good at simple sweets. All my friends love my balls, they're guests, they want to eat them, they want to eat them all! It's not easy. It's for sale. I'm buying eggskin in a treasure shop. We must try this classic dessert
Recipe Recommendations
- animal whipped cream 180 grams
- pure milk 140 grams
- fine sugar 80 grams
- egg yolk of 4
- low-gluten flour 15 grams
- sweetening
- roast
- half an hour
- simple
Steps for Porpoise
1
180 grams of light cream. I used Nestle cream。
2
Add 140 grams of pure milk。
3
Add 80 grams of fine sugar。
4
Heated to melt sugar。
5
Add 4 yolks and 15 grams of low-banded flour。
6
Then you can filter the mixed egg fluid with a leak net。
7
It's just about 15 ballstips and a full of sevens。
8
My parents were in the oven, 200 degrees, lower middle, 25 minutes. Time and temperature are for reference only, as the temperature of the ovens varies。