Porpoise
By VicentaLakin
the lusophone is made in a simpler way and suitable for the primary learning of bakers. the egg curd is the "tart" with the egg plaster. this is done by placing the pie skin in a small pelvis model, pouring into an egg made of sugar and eggs mixed into the oven; the outside of the roasted egg corset is a soft corset and the inside is a sweet yellow condensed egg. at the first teahouse, the egg tarts are bigger, and one egg tarts can be a tea meal. many of hong kong's wine houses also have egg-kids in their hearts。
Recipe Recommendations
- Frozen egg tart skin of 20
- light cream 200 grams
- egg yolk of 4
- powdered sugar 60 grams
- pure milk 200 grams
- Nestle condensed milk 15 grams
- flour 15 grams
- milk fragrance
- roast
- ten minutes
- simple
Steps for Porpoise
1
• Producing egg aroma: spreading the egg yolk and adding light cream, sugar powder, pure milk, milk and flour, evenly mixed and filtered with powder。
2
Frozen egg skins are thawed three to five minutes in advance, and the filtered egg fluids are poured into the egg skin for about eight minutes。
3
The oven is 180 degrees, pre-heated for five minutes; the egg tart is baked in the lower part of the oven for 10 minutes, then moved to the middle level for six to eight minutes at 220 degrees, then moved to the upper level for one minute, and the egg tart is colored. The egg curds have a tart。Porpoise Make Tips
lactation and flour, if not non-fluorinated, are mainly used as condensation, and the smell of milk is more intense. 2. Refrigerated egg pelts are not unfrozen for too long and the bottom is more oily. 3 The egg acreage can be added to a variety of jams, fruits, etc., with a corresponding reduction in the weight of the egg acreage. 4. The temperature of the home ovens is different, and the charred eggs are almost ripe。