Porpoise
By VicentaLakin
Recipe Recommendations
- egg tart skin 9 rats
- milk 120ML
- light cream 110ML
- white granulated sugar 25g
- condensed milk 1 tablespoon
- egg yolk of 2
- corn starch a little
- lemon juice 2 drops
- sweetening
- roast
- half an hour
- simple
Steps for Porpoise
1
Milk in the boiler with white sugar。
2
The little fire heats up, melts to sugar, shuts it down, cools it up。
3
Cream cream is added to the cooled milk。
4
Squeeze into milk。
5
Add yolk。
6
Add corn starch。
7
Squeeze two drops of lemonade in。
8
Combination after screening。
9
Get your egg skin ready. That's nine. The grill is six。
10
Add the egg cream to the custard。
11
The oven is preheated at 190 degrees, up and down, in the middle, about 25 minutes. Watch and adjust to the different temperatures of the oven。
12
Roasted to the surface microcosm, finished。
13
The finished product。