Porpoise
By VicentaLakin
Portuguese egg curds — smells so good, it smells so good, it smells so good... It's done 24 times, for the first time, satisfactory。
Recipe Recommendations
- light cream 200ml
- pure milk 180ml
- whole egg one
- egg yolk of 5
- egg tart skin of 24
- low-gluten flour 20g
- raisins appropriate amount
- powdered sugar 65g
- blueberry sauce appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Porpoise
1
Let's get ready to do it
2
Light cream, pure milk, sugar powder pouring into the bowl and mixing it evenly until the sugar melts。
3
It was then poured into five yolks and evened with one full egg。
4
Sift in low-banded powder, mix it on the side, and then filter the egg fluid to clean up。
5
If you're filtered and you add two more spoons of milk mix, you'll get the egg sap。
6
Add raisins to the raisin
7
Slow down to the egg ooze. Seventy-eight full。
8
Put it in the oven, 210 degrees, 25 minutes。
9
Take it out in 25 minutes。
10
Share it with your friendsPorpoise Make Tips
One, sifting low-band powder is, preferably, multi-point, sifting a little bit, otherwise particles will be difficult to mix. Two, you have to filter it, or it affects your taste。