Porpoise
By VicentaLakin
IT'S DELICIOUS. IT'S PARTICULARLY SMOOTH WITHOUT FLOUR OR STARCH. IT'S A GREAT TASTE. IT'S LIKE KFC
Recipe Recommendations
- light cream 100g
- milk 50g
- egg yolk of 2
- fine sugar 16g
- egg tart skin of 8
- condensed milk 1 tsp
- sweet fragrance
- roast
- half an hour
- simple
Steps for Porpoise
1
- Prepare food, overutilized2
(b) The insertion of light cream and milk in stainless steel containers3
Add fine sugar4
(b) Insulated water to melt fine sugar5
After a little cool, add yolk and milk6
Smuggled evenly, until 1-2 minutes (soft bubbles disappear)7
and pour the egg sluice into the thawed skin, full of eight points8
(b) Middle layer of preheated oven, upper and lower fire, 220 degrees, approximately 15 minutes9
(a) Producing maps10
(a) Producing maps11
The finished chart。Porpoise Make Tips
one, the omelette skin is unfrozen early and can also be unfrozen in the microwave for a few seconds; two, if milk is not available, an appropriate amount of fine sugar is added, and sugar is recommended at 15g-20g, which, if you eat more, is tedious; three, various kinds of preferred fruits can be added; four, the eggbread can be observed while roasting, with a slight corrosion on the surface; and temperature and time adjusted to your own oven temper。