Porpoise
By VicentaLakin
Recipe Recommendations
- light cream 150 grams
- pure milk 150 grams
- egg yolk of 3
- condensed milk appropriate amount
- low powder 10 grams
- egg tart skin of 20
- white sugar 45 grams
- sweetening
- roast
- an hour
- simple
Steps for Porpoise
1
The yolk is scattered, the white sugar, the milk, the light cream is evenly mixed, the sugar melts, and the low powder mix is evenly filtered once
2
Eggskin came out of the freezer and put it in the oven for two minutes
3
Join the fruit or the fruit you like and pour it into an eight-point full of omelet
4
Out
5
One morePorpoise Make Tips
Adjust the oven temperature according to your own oven. For my chiffon cake it's 150, and 160 is just right for egg tarts.