Porpoise
By VicentaLakin
The lusophones have finely rounded skins, such as fresh croissants, soft-sniffed loafers, thick internal plumes, and strong milky omelettes, which, although they taste one by one, are sweet and unsatisfied, and are easy-to-hand desserts with almost zero failures. Today's egg tarts I've put potatoes and cranberry in my mouth. The amount of cream and sugar has been reduced, the amount of milk has been increased, the whole egg has been used, no low powder or maize starch has been added, the calorie intake has been reduced and it has become healthier。
Recipe Recommendations
- egg tart skin the 15
- eggs of 2
- purple potato one
- dried cranberries appropriate amount
- milk 150ml
- cream 90ml
- fine sugar 40g
- sweet fragrance
- roast
- ten minutes
- simple
Steps for Porpoise
1
Get your food ready2
The egg pelt removes the natural thaw3
Milk, cream, sweet sugar heavy, hotter in the pot, melted, cooled4
Eggs are ploughed into milk5
Smuggle evenly across the screen6
Steamed potatoes cut to the skin7
Potatoes and cranberry in eggskin8
Put it in the egg fluid9
It's 200 degrees and 25 minutes up and down in the oven10
It smells so good11
Cranberry balls12
Potato balls13
The lid is soft, the inside is soft and the milk is fragrance。Porpoise Make Tips
When a double layer is baked, it is necessary to change the upper and lower layer so as to avoid the colouring and unevenness of specific roasting time and to see that the function and actual situation of the oven is extended or reduced as appropriate. You can also use raisins, walnuts, mangotines to replace lasagna