Porpoise
By VicentaLakin
When I saw my sister and my sister eating an eggworm last year, she took it seriously, and she took it out of her mouth. The food gives life because of the story! You live in my heart and don't go away, I miss you! Finally, you find an egg curd that will take a membrane out of the oven! It tastes good
Recipe Recommendations
- egg tart skin of 9
- light cream 140g
- milk 140g
- egg yolk of 4
- condensed milk 1 tablespoon
- white granulated sugar 30g
- milk fragrance
- roast
- half an hour
- simple
Steps for Porpoise
1
All materials ready
2
Put the milk in the pot, heat it up, and put it in the sugar, until the sugar melts and the milk doesn't boil
3
The yolk is scattered and mixed in milk and sugar
4
Cream cream in the mixture, evenly mixed
5
Add a spoon of condensed milk
6
Once it's evenly mixed, rewind it to the filter and filter out the unbroken yolk solid
7
I'm gonna pour the glucose into the egg pelt, and I'm gonna eat a lot of heart, and I'm gonna fill it up
8
200 degrees preheat in the oven tube for 3 minutes. Put it in the egg tart for 20-25 minutes
9
You can eat if you're dry
10
Do you think it's edible to wear light skin
11
Completed Chart
12
Completed ChartPorpoise Make Tips
Because the ovens are different, the temperature is slightly different, and I can try it every time it's a small fire. I'm 52 liter, so it's 200 degrees, and the other recipes are 25 minutes. I'm afraid a lot of liquids mix together more condensers, so I'll mix it up one more time