Porpoise
By VicentaLakin
There's no room for light cream to make cakes, and there's egg skin in the fridge, and it's so corky, greasy, greasy, milky...
Recipe Recommendations
- milk 65 grams
- egg cream 80 grams
- low-gluten flour 5 grams
- egg yolk of 2
- fine sugar 25 grams
- egg tart skin
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Porpoise
1
Get your food ready
2
25 grams of sugar, 65 grams of milk, 80 grams of egg cream, evenly mixed
3
Add two yolk and even
4
And sift into 5 grams of low-strength powder, evenly
5
It's more subtle to sift the mixed eggs
6
Put the sifted egg water into the egg rind seven points. Full
7
The preheat oven is 190 degrees. Put the egg tart in the oven. The upper and lower layer is 190 degrees 25 minutes
8
Eat while it's hot...
9
Completed Chart
10
Completed ChartPorpoise Make Tips
The egg thaw is unfrozen from the fridge two hours in advance, and the sweetness is perfect