Porpoise

Recipe Recommendations

• low-gluten flour 200 grams
• sugar 5 grams
• salt 1 gram
• butter 25 grams
• water 100 grams
• light cream 120 grams
• milk 80 grams
• egg yolk of 2
• low powder 10 grams

• sweetening
• baking
• several hours
• ordinary

Steps for Porpoise

1

Flour, sugar, salt, butter mixed into the water in the same way, so that the flour and the butter are not over-blended and spasted. Put it in a spare bag, close the mouth and freeze it in the freezer room for 30 minutes。

2

Butter is stinging into thin pieces, almost the softness of the face. It's about 3 degrees of butter. Put the butter in the middle of it

3

The noodles are wrapped in butter and sealed. Press

4

The noodles rotated 90 degrees

5

Left and right noodles fold inward

6

And fold it, make the first 40% off, wrap the dough, freeze it in the freezer for about 30 minutes

7

Take out the cooled pasta, rotate 90 degrees, turn open, 4 or 4 again, and make a total of 3 discounts, 30 minutes after every 40 discount

8

Three folds of face, and then a half centimetre thick rectangular. Snippets

9

Roll it up, wrap it up, and freeze the fridge for about 30 minutes

10

Cut off a centimeter-heavy noodle from the noodle and put it in the egg simulator. Medium

11

Put in a little bit of high-strength flour

12

Two hands together, press the lasagna, push the lasagna upwards along the silhouette, which is 0.5 cm above the silhouette

13

When waiting for egg-skinned milk, light cream, sugar to be put in a tub, light fire to heat, don't boil, until the sugar melts and cools off. If you're using sugar powder, you don't have to heat it up

14

When the egg fluid cools, it sifts in low powder and mixs evenly

15

Add yolk and mix it evenly

16

Two sifts with a thin sifter

17

It's about seven points full of eggs in egg skin. The oven preheats 210 degrees. About 25 minutes

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