Porpoise

Recipe Recommendations

• egg tart skin of 11
• pure milk 70g
• light cream 95g
• egg yolk of 2
• low-gluten flour 9g
• frosting 20g

• milk fragrance
• roast
• half an hour
• ordinary

Steps for Porpoise

1

Call it a bowl, make it a sifter. A bowl of cream can be bigger and a milk cream mix can be added back! The need for yolk is bigger, and the last step is in this bowl, so we don't have to get too many utensils! I forgot to take pictures of the steps ahead

2

Take out a bowl of light cream, pour it into milk, mix it up, then pour the frosting, then mix it up until the frosting merges

3

Take out the bowls with yolk, pour the flour after sifting, and then mix it fully, and the flour and yolk are fully integrated and made. Status

4

Put the cream milk in the yolk and mix it evenly. It's almost done

5

Last step, the egg ooze must be sifted, so it will be smooth! After sifting, they fall into the egg pelts, and they're full, and they're in the oven。

6

Then the oven is preheated, 200 degrees ten minutes

7

It'll be ready in 20 minutes. A little caramel

8

It's very smooth inside. First time, it's quite a success

Recipe Categories

• baking Recipes
• afternoon tea recipes
• Summer recipes