The guacamole
By VicentaLakin
With a lusophone formula, full of guacamole, soft and smooth, and guacamole。
Recipe Recommendations
- egg tart skin of 10
- egg yolk of 3
- durian a
- milk 135G
- light cream 125g
- condensed milk appropriate amount
- soft white sugar 20g
- low powder 20g
Steps for The guacamole
1
Pure milk, milking, egg yolk, light cream。
2
20 grams of sugar。
3
Plus two yolks. (The formula shares three wood eggs and egg yolk)。
4
Single milk 135 g, light cream 125 g, light lactation, sugar or sugar powder, and evenly mixed. (If sugar is used, a small fire is required to heat it up to the sugar soluble, and then cool it。
5
The egg yolk is scattered and poured into the milk mixture。
6
Mixed even。
7
About 20 grams low powder filter。
8
Nicely sifted egg sap. This is Portuguese egg water. I made eight other lusophones with this egg water。
9
The guacamole is crushed with a spoon. The search for a more nuanced taste can be used as a blender and pure milk to make a meadow。
10
The mud in the drenade. It doesn't matter if you mix it up。
11
Dropped in the egg pelt, full in eight-nine。
12
The oven is 200 degrees preheated for five minutes, and the upper and lower layer is 200 degrees warm for 20 minutes to the caramel point。
13
The finished product。
14
The finished product。
15
Caramel is beautiful。
16
A soft, smooth, guacamole-spreading internal plume