Porpoise
By VicentaLakin
The lusophone, the surface of caramel, is as soft as the clouds of the entrance. A piece of caramel presented by its surface sugar is also known as a lusophone butter tower and caramel macchiato. I'm using the King's formula here。
Recipe Recommendations
- milk 140g
- fine sugar 80g
- low-gluten flour 15g
- egg yolk of 4
- animal whipped cream 180G
- egg tart skin of 16
- condensed milk 15g
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Porpoise
1
The fine sugar is added to the milk, and the little fire warms it to melt。
2
The fine sugar and milk are followed by light cream, milking, sifting in low-banded flour and solution. I think it's a little more subtle when I'm colded。
3
Egg water is added to the egg skin and 220 degrees in the lower oven is baked for about 20 minutes. The exact time depends on the oven and the surface caramel is visible。
4
The lusophone will be ready