Porpoise
By VicentaLakin
This bag of egg skin was purchased before the festival because it remained frozen in the fridge due to lack of light cream. A shipment of baking products, such as light cream, was purchased in the light of events, but the road was too long to receive until last week. It tastes better than what it buys。
Recipe Recommendations
- egg tart skin of 6
- light cream 60 grams
- egg yolk of 2
- milk 65 grams
- white granulated sugar 25 grams
- cornstarch 2 grams
- sweetening
- baking
- half an hour
- simple
Steps for Porpoise
1
I'll add milk
2
Add white sugar
3
Add the cream
4
Get on the fire and burn it off
5
Add the powdered powder, and it's very smooth
6
After a while, add yolk
7
It's a good thing
8
After two sifts, get rid of the foam and get the water ready
9
And pour the well-doed water into the egg pelt
10
Into the oven, middle, 200 degrees, up and down, 20 minutes
11
Roasted eggworms。Porpoise Make Tips
These amounts are just enough to make 6 egg tarts. If making more, please add the ingredients proportionally.