Porpoise
By VicentaLakin
I can make sweet lusophones at home
Recipe Recommendations
- low-gluten flour 220g
- butter
- water 125g
- high-gluten flour 30 grams
- salt 1.5G
- white sugar 5g
- animal whipped cream 90g
- pure milk 70g
- powdered sugar 40g
- egg yolk two
- condensed milk 6G
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Porpoise
1
All materials except 150 g butter were mixed and 125 g of water was added。
2
It's a good noodles。
3
Cut 150 grams of butter in pieces into the fresh bag in the shape you need, and freeze it in the fridge for 30 minutes to make it hard again。
4
The panel is coated with powder, and the refrigerated lasagna grows into a square that is about three times the size of the butter area, and places the frozen yellow in the middle of the skin。
5
One third of the skin folds around each side, covering the butter。
6
The shape of the fold is this。
7
Put the pieces on the panel。
8
I'm not exactly in shape。
9
Faces are folded from each side to the middle。
10
This is the final shape。
11
Re-pane the noodles on panels, with steps of 8-10 repeated three or four times。
12
Raise the skin to square。
13
Put the skin up。
14
I'm only using half of the material for my skin。
15
Cut into a centimetre thick roll, half the material to make 12 egg pelts。
16
Put flour on a roll。
17
We'll put the floured side up on the egg tatter。
18
Put your hands in the shape of a mold。
19
Blending of watering materials, mixing evenly filtered。
20
Smash good egg water。
21
Sift the water。
22
The water was poured into the skin by seven points and placed in the preheated oven at 200 degrees and 25 minutes。
23
The finished product。Porpoise Make Tips
Skin is 24 and water is about 12, so if you need to do 24 levels of water, just double the amount of water, the temperature of the oven can be adjusted to the temperature of the oven