Porpoise
By VicentaLakin
A lusophone egg curd simply meets three wishes and most simply meets the desire of the baker to meet the desire of the “slugger to eat”. The focus is on the healthy nutrition of the young and old, the desire for the health of their families
Recipe Recommendations
- light cream 60 grams
- egg yolk of 2
- fine sugar 10 grams
- milk 60 grams
- Portuguese egg tart skin the 12
- sweetening
- other
- ten minutes
- simple
Steps for Porpoise
1
Cream cream with milk and fine sugar in an electric magnetic furnace to heat up to melt and boil, and hot milk to dry on the Internet
2
The cold milk is mixed with yolk
3
It's sifting
4
It's full of eight cents in a preheated oven. It's 200 degrees up and down. It's 15-20 minutes。