Porpoise
By VicentaLakin
It's a very popular lusophone, and it tastes good once in Macau. It's a good recipe, but it's not as good as Macao's lusophone, but it tastes better than the cake shop outside
Recipe Recommendations
- puff pastry 100g
- egg yolk 17g
- milk 35g
- condensed milk 10g
- powdered sugar 18g
- light cream 45G
- milk powder 4g
- low-gluten flour 3g
Steps for Porpoise
1
the lasagna rolls into a roll, slices into about 1 cm thick
2
Push the pressure with your finger along the egg tatter
3
The bottom must be thin, as long as it's not broken
4
All done. That's six balls
5
You mix all the ingredients, and the flour must be sifted, or it'll be cut
6
it's evenly mixed, twice sifted, and it's more nuanced. it's a full six, 220°c, 210°c, 25min
7
It's nice