Porpoise
By VicentaLakin
It's easier to do with an egg tatter. One reason is that I am lazy enough to take two children with me, and the other reason is that the big one is two years old and not fit to eat too complex a ingredient and is healthy。
Recipe Recommendations
- light cream 250ml
- egg tart skin
- eggs of 2
- milk 100g
- fine sugar 60g
Steps for Porpoise
1
Take out the egg rinsing. It's usually in the second half of the sun, and it's gonna melt
2
Prepare materials and tools。
3
All balls. Smash it with an egg
4
Producing egg ooze. Pour in fine sugar, milk, light cream, and mix it evenly again. Oversifted for use. The oven is 220 degrees hot
5
The sifted egg water is poured into the egg lids, the first rain field is covered, about eight cents full, and the rest of the water is distributed into the balls
6
In the oven setting: 220 degrees, 20 minutes, mid-level
7
It'll be fine if it's burned to the bonePorpoise Make Tips
1. as previously stated, the pellets of eggs are to be fertilized, the bottoms of the curds, if not fertilized, are not brittle and sometimes even wet, and the bottoms of the curds are to be glued. the result of the baking with the solid cream is that the egg sluice is so high as to be steamy, unsliding and unsweet. it's still about light cream if it's not often made of egg paste or less, and light cream when it's open is coagulated