Porpoise
By VicentaLakin
Portuguese eggworms, also known as the Portuguese cream towers, caramel marquitos. The Hong Kong/Au and Guangdong regions are known as the Lusophate, which is a small-scale cream-skin pie, which is a form of egg pickle and is characterized by a charred surface. In 1989, Andrew Staw, the British, took the vine to Macau, changed it to an English-style milk platinum and reduced the use of sugar, then became famous and became Macao's famous snack, most notably the Milktar “steals”. Tastes sweet and sweet。
Recipe Recommendations
- egg tart skin of 8
- powdered sugar
- milk 135 grams
- light cream 125 grams
- egg yolk of 3
- condensed milk appropriate amount
- milk fragrance
- roast
- half an hour
- simple
Steps for Porpoise
1
Milk, pure milk, yolk three, light cream。
2
If I wanted to do less, and my daughter wanted to eat guacamole, I added two yolks。
3
white sugar 20g。
4
The milk is 135 g, the cream is 125 g, the milk is fine, the sugar is even. (In the case of sugar, a small fire is required to heat up to the melting of sugar. I'll use it later
5
The egg yolk is scattered and poured into the mixture. Mixed even。
6
Sift low-banded flour around 20 grams。
7
Overscreen. This step is the key to detail。
8
Filter good egg water。
9
Eggskin eight. This formula is about 15,6 lusophones。
10
The egg water fell to eight。
11
The oven is 200 degrees preheated for five minutes, lower floor, 200 degrees higher and 20 minutes higher. (Adjusting the time from home oven)
12
Just to the caramel spot。
13
The finished product。
14
The finished product。
15
Caramel is beautifulPorpoise Make Tips
There's no use for egg water, the daughter wants to eat the guacamole, and the rest with a piece of guacamole makes 10 guacamole. If it wasn't for durian, it'd be about 15 or six lusophones。