Porpoise
By VicentaLakin
Recipe Recommendations
- flour 125 grams
- butter 110 grams
- water 60 grams
- sugar 5 grams
- salt 1 gram
- light cream 100 grams
- milk 90 grams
- egg yolk of 4
- corn starch 3 grams
- low powder 7 grams
- condensed milk 10 grams
- sweetening
- roast
- several hours
- simple
Steps for Porpoise
1
The flour, the sugar, the salt are evenly mixed with 20 grams of softened butter。
2
Add water and rub it in a smooth smooth face。
3
Keep the mask on the bag and freeze it in the fridge for half an hour。
4
Cut the butter into thin pieces and put it in a fresh bag。
5
It's thick, thin and flat, and it's in the freezer。
6
A proper amount of flour is placed on the tablets to remove the noodles, which are trimmed to the surface。
7
Put the butter tablet in the middle of the skin, cover the right and left skin and wrap it around。
8
The pasta is a thin piece of the shape rule, and the sides are folded to the middle。
9
Then fold it and put a skin membrane on the bag and a 30-minute freeze in the fridge。
10
A thin piece of shape rule。
11
And then the two sides turn around in the middle, and then they fold。
12
The thin piece of the shape rule repeats the folding and thinning process。
13
Roll up the pasta and put it in the fridge for 30 minutes。
14
Cut the noodles into 12 equals。
15
Sprayed on the tablets, the noodles were covered with powder and tumbled into round thin pieces。
16
Put the noodles in the egg plaster。
17
Light cream, milk, lactation, sugar in the pot, and a little fire so that the sugar is fully melted but not boiled, and cold。
18
Add yogurt and mix it evenly. I don't have enough eggs. I used two yolks and a full egg。
19
Sift low powder and corn starch, evenly mix, and filter the egg aqueous fluid with a filter。
20
Pour the egg ooze into the egg ooze. The oven is 200 degrees warm, about 20 minutes warm。