Porpoise
By VicentaLakin
Recipe Recommendations
- Frozen egg tart skin of 10
- light cream 150 grams
- milk 85 grams
- white granulated sugar 40 grams
- large eggs of 2
- sweetening
- roast
- an hour
- ordinary
Steps for Porpoise
1
Prepare the materials, the three eggs in the picture are because the eggs are too small, so I'll take one more, and I'll take two at the normal egg size
2
Milk pours in the milk pan, white sugar, heats it up with an electromagnetic fire to melt it
3
When the milk cools and the whole egg is added, I prefer the whole egg
4
It's even with an electric mixer
5
Add the cream
6
Two filters
7
Eggskin in the oven, 150 degrees and 5 minutes
8
Pour the egg sluice in the skin
9
In the middle of the oven, 230°C of the upper and lower fire is roasted for 25 minutes. When you see a tarmac on the surface, you move the temperature down to 120 degrees Celsius, which makes it difficult to focus at the bottom
10
You can eat it. You can't take pictures