Porpoise
By VicentaLakin
Portuguese eggworms, when the weather is cold, are well suited to making soothing snacks, so don't wait till summer. In winter, we'll have a hot egg tart
Recipe Recommendations
- low-gluten flour 120 grams
- high-gluten flour 15 grams
- sugar 4 grams
- salt 1 gram
- water 58 grams
- butter 20 grams
- Wrap in butter 65 grams
- light cream 120 grams
- milk 100 grams
- egg yolk of 2
- sweetening
- baking
- several hours
- ordinary
Steps for Porpoise
1
Prepare all raw materials
2
Small basins are called electron names and are called powder, sugar, salt. We'll have a small bowl of water, 20 grams of butter, cut small pieces, and we'll have room temperature
3
I'm going to put water in slowly, and I'm going to make a nice, soft face
4
Take the noodles out of the freezer, grow the squares, put the butter in the middle
5
Put it around the center. Keep it tight. Keep it tight
6
It's a small amount of high-strength flour. Snippets
7
Left, right, back, back, back, back, back, back
8
Take out the loosely fine noodle, rotate it 90 degrees, turn it open again, fold it, put it in the freezer for about 20 minutes, and make another 40% discount。
9
IT TAKES OUT THREE FOLDS OF THE FACE, A RECTANGULAR SHAPE AROUND 4MM. SNIPPETS
10
Roll from the bottom
11
We'll be able to make egg skin in the freezer room for 30 minutes
12
Cut out a small noodle about 1 cm thick
13
Put it in the egg tatter, flatten it, and fill it with the bottom
14
Put a little bit of high-strength flour on the noodles, two hands together, and push them up
15
Skin is a little higher than the mold, and in the course of the roasting, it shrinks back to normal size, with ready egg skin, which takes 20 minutes to relax. If you don't let go, the egg skin will shrink too much in the oven
16
Prepare an egg ooze, measure the amount of light cream and milk
17
Add White Sugar
18
On the gas fire, light fire heats, until most of the sugar melts, the fire closes, the sugar melts all of it with a hand-pumper, and doesn't boil the egg sluice
19
It cools down a little bit, sifts low-banded flour and mixs evenly
20
Add two yolks
21
Smuggle evenly
22
Scanning the egg ooze two or three times with a thiner screen. Liquid
23
Pour the egg sap down into a pine-skin full of seven points. The oven is 210 degrees preheat and bakes for about 20 minutes. Appropriate adjustment based on the performance of the home oven。