Porpoise
By VicentaLakin
I tried a variety of lusophone formulations, and I finally found the best version of it
Recipe Recommendations
- eggs 2 only
- white granulated sugar 20g
- light cream 70g
- pure milk 100g
- condensed milk 8g
- egg tart skin 10 rats
- milk fragrance
- roast
- half an hour
- simple
Steps for Porpoise
1
Prepare the raw materials, and I'll have a better egg-skin. I made 20 eggs and put 4 eggs
2
add 70 g light cream, 100 g pure milk, 20 g white sugar, two eggs, and 8 g milk。
3
It'll take a little longer to mix, and if the egg ooze is even, it won't be filtered
4
The ooze is in the ooze
5
The oven is preheated at about 200 degrees and 25 minutes in the middle floor, and is baked to the surface of the surface with local yellow。
6
Get out of the oven and eat。
7
It's nice and smooth and tastes good。