Porpoise

Recipe Recommendations

• low-gluten flour 125 grams
• warm water 65 grams
• powdered sugar 5 grams
• salt 0.5 grams
• Wrap in 80 grams
• milk 60ml
• light cream 90ml
• eggs of 2
• fine sugar 25 grams

• milk fragrance
• roast
• ten minutes
• senior

Steps for Porpoise

1

20 grams of butter softened into sugar, salt, flour in the form of crumbs, and then poured into the water, and made into the face

2

I'll put the film in the freezer for 20 minutes

3

It'll be covered in butter, filled in a small, thin, thin piece. Status

4

Take out the lax noodles, triple the amount of butter, and put butter in the middle

5

Close the edge

6

Collapse both sides of the skin into the middle

7

Keep your hands on the interface

8

The interface is down. First, we'll hit it with a stick

9

And grow into squares

10

Turn the skin between the ends。

11

Fold the folded face again, like a folding covers

12

Take out the cooled face and repeat the steps of 9-11 twice, with a total of three discounts

13

After three folds, we take out the shape of the growth square, and the lasagna is done。

14

Roll up the chips and freeze them in the fridge for 20 minutes

15

Take out the cooled soothing, cut into 10 equals of equal size. Volume

16

Put the pasta on top of it

17

It's not like it's a good idea to put the flour-stained face up in the simulator。

18

Squeeze the shape of the mold, squeez the bottom thinner, the edge of the skin is higher than that of the mold, and then freeze it in the fridge for 20 minutes。

19

An eight-point drop of egg fluid, a 180-fired pre-heat oven, 210, about 20 minutes of roasting, just a charred spot。

20

• Equated egg water: both milk and sugar are equally mixed, while a little heating can facilitate the melting of sugar, and two full egg fluids are evenly mixed into light cream. It'll be good to sift the eggs

Porpoise Make Tips

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