Porpoise
By VicentaLakin
the formula is based on king's http://blog.sina.com.cn/s/blog 4a5089ff0102vnn8.html#comment2. it's hard not to try a lasagna, but it's not so hard to see king's portuguese eggpaste video, so it's a first attempt.
Recipe Recommendations
- butter 20g
- powdered sugar 1/2 teaspoon
- water 65g
- salt 1g
- low-gluten flour 125g
- Wrap in butter 65g
- animal whipped cream 110g
- egg yolk of 2
- milk 80g
- condensed milk 5 ml
- sweetening
- baking
- several hours
- ordinary
Steps for Porpoise
1
PRODUCING EGG SKINS, PREPARATION OF MATERIALS: BUTTER 20G, SUGAR ONE-TWO SPOONS, WATER 65G, SALT 1G, LOW-BANDED FLOUR 125G. BUTTER 65G
2
SALT, SUGAR POWDER, BUTTER 20G, WATER POURING INTO THE BASIN.
3
Scratch a smooth face, put it in the freezer room with a shampoo.
4
TAKE OUT THE 65G BUTTER, WRAP IT UP WITH THE MEMBRANES, AND USE THE TARTS. THE CANE PUTS THE BUTTER INTO A THIN, THIN, THIN SHEET AND PUT IT IN THE FREEZER.
5
Noodles have been cold and loose for half an hour from the fridge, and a layer of powder has been sprayed on the board, making the noodles into a dome that can wrap the butter sheets.
6
Take the butter out of the fridge and put it in the middle of the face.
7
Put the four sides of the face on the butter tablet, and they'll wrap the butter tablet.
8
Turn the face back. The scepter grows into a square.
9
Like folding covers, folding the sides of rectangular pieces into the middle.
10
Then you fold the folded face and put it in the freezer in 15 minutes and 15 minutes. Growing squares, folding rectangular folds up like blankets, and then freeze the fridge for 15 minutes. This step repeats three times, i.e. a total of three 15 minutes in the fridge.
11
Frozen in 15 minutes to retake it out again.
12
From the shorter end of the rectangular, you'll have to tighten it. Put it in the freezer for half an hour.
13
It'll be out in half an hour, cutting into 12 little agents on average.
14
Put one of the little agents on top of the powder and one of the flour parts up in the egg tatter.
15
Squeeze the skin shape with your fingers. Liquid.
16
PREPARATION MATERIALS: ANIMAL LIGHT CREAM 110G, EGG YOLK 2, MILK 80G, MILK 5 ML, SUGAR 40G
17
Mix all the materials.
18
It's evenly mixed with a manual omelet.
19
Sifted through the cup.
20
Put the egg ooze down on average into 12 pelts and put it in the oven.
21
The oven preheats, puts the egg tarts in the middle of the oven, fires 200 degrees... 20 minutes.
22
Take out the omelet, and wait for the defilm.
23
Very successful, soothing, tender inside.