Porpoise
By VicentaLakin
The egg croquettes, that's the food that's getting in the way. It's beautiful and beautiful in color, and it's delicious in taste, and few people can resist its charm. However, it is not possible to eat more, as it is said that one lusophone egg curd is more than one bowl of rice. So, you have to be careful to measure it, and over-sniffing affects your health. I'm making egg curds, and the soccer is on the net. It's hot and lazy. All I did was make egg water and get ready and stuff it in the oven. It's almost time to go back to the kitchen when you smell the fragrance of milk. I didn't take a picture of it, and my character, my baby, smelled it out of the room and said, "Wow!" and "Can we eat?" and I didn't have time to take a picture. Home oven, baked a plate of nine eggs. Overall, it's simple。
Recipe Recommendations
- Egg tarts and crispy skins of 9
- milk 70g
- egg yolk of 2
- light cream 85g
- sweetening
- roast
- ten minutes
- simple
Steps for Porpoise

1
The food is weighed according to the formula
2
Smash the light cream, milk, sugar, and heat it up to fully melt it
3
It's a little colder than a little hotter
4
Put the omelet in the oven
5
The yolk drops in a mixture of cold to unheated hands, and changes a little big bowl for sifting. Internal
6
Scan low-band powder, evenly mixed
7
It's sifted. There's egg water down there
8
I'm going to add egg water slowly to the egg skin
9
Carefully put in the middle and lower of about a hot oven. 210 degrees, 25 minutes
10
You can get out of the oven if you've got a focus on the face of the egg
11
Play it while it's hot。