The whole lusophone
By VicentaLakin
Without low and high powder, without light cream, and without wanting to waste eggnog only, it can make a delicious Portuguese eggnog. The eggs sold outside are good but not cheap, most notably when the weather is too hot to buy. The material is mostly available on the Internet and is replaced or simply not released without it. You make your own decisions at home. Because of time constraints and low cell phone pixels, photographs are not very clear and detailed and are probably understandable. I've just been in touch with baked eggs for the first time, and I don't know much about it. I didn't take pictures when I made the water, only the text, so I wanted you to see that I made 35 of these. The water was only 13. It's easy to eat water next time, because it's frozen for a long time, and it's always available。
Recipe Recommendations
- ordinary flour 300 grams
- Marqilin 25 grams
- whole egg 2 only
- milk 120 grams
- light cream 135 grams
- white sugar
- corn starch 5 grams
- salt 1.5 grams
- cold water 150 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for The whole lusophone
1
Sugar salt is placed in cold water and is poured into flour and made of flour. "It's very hard at this time, and I put a little water in it, but I don't have to, because it's soft behind butter, and it doesn't matter now."
2
Add 25 grams of butter to the dough, smooth it. It's very difficult to add butter, but it's okay. It's okay. It's okay. This one in the back looks like it's covered
3
You look good
4
The butter room is softened and covered (not too tight) with a membrane laceratorium in a thin, thick and even area. Put some thin surfaces on the board and take out the loosely fertilized noodles into thin, thick and flat rectangular pieces, approximately twice the size of butter. Put the butter on one side, like the one around the map, and leave some side to wrap the butter behind, and the other side to wrap the butter around the side, and squeeze the four sides
5
(a) spraying the panel with a sceptre cane, folding the just wrapped pasta into thin pieces, then folding it like a fold of covers, and then folding it up again and again three times, until the end is thin, either long or square, approximately 0.5 cm-1 cm thick (if the styling is not so hard during the process, it can be frozen in the fridge for about 20 minutes to make the face softer and then continue to do so)
6
When it was big, it started to roll from one end to the other, because I found it in a long rectangular shape, and the slab was a little unopened, so it started to split it from the middle to the right thickness. A few rolls, starting from which direction, will be determined by the shape of the face of the twilight, provided that the final scroll is approximately 4 cm in diameter, and then the roll is frozen in the freezer room of the freezer for about 40 minutes, depending on the freezing of the freezer, with a knife to the point where the finger presses the pressure. The use of frozen time to make sapling is followed。
7
When the roll is frozen, cut into a little roll about 2 cm wide, depending on the size of your mold. If you don't know the size of the cut, you can cut a 2 cm in the mold, cut it smaller in the back if you feel too thick, and cut it more. Put a little roll of flour on top of it, and the flour on top of it, so as to prevent sticky hands, put them in a simulator, press a small pit with a thumb
8
And then with two thumbs, you're going to gradually expand the pit, and you're going to push it up the middle, and you're going to make it as thin as possible, even if it's thin as a paper
9
Because the skin will shrink after the roast, the skin will be better prepared than the silhouette, so that more can be filled with water, and the extra edges will be more beautiful without silhouettes. The butter may have melted after the skins had been fixed, and the fridge was frozen for 10 minutes。10
Water preparation: All materials other than eggs are mixed into a small pot, evenly mixed, and small fires heat up to a small bubble on a sugar- soluble pot, without boiling. During this period, the wood is torn lightly or the maize starch will be grounded and the fire will be shut down. The eggs are distributed with an egg-cutting device, evenly distributed, with as little bubbles as possible, and the milk mixture (which should also be hotter at this time) in the small pot is slowly poured into the egg, slowly and quickly, or it will become egg soup. The mixed liquid should be a thin yellow, dense liquid, smooth, without particles, and if the presence of an egg flower means that it is not mixed, it will not be used. Then the liquid was filtered out of impurities and fumigations with a soy milk machine
11
The oven is 210 degrees preheat for five minutes. Take out the frozen egg pelts and put them on the grill, pour the well-prepared water into the pelts until it's eight or nine, so don't be too full, otherwise the egg pelts will spill. When the preheat is finished, the oven will be in the lower middle for 15, 6 minutes and then in the middle or upper, about 5 minutes, depending on the situation in the oven, if it's a black spot on the surface, watch it, or it'll be easy to bake to about 10 minutes, and the water is not condensed, but it's starting to soak
12
Boiled egg tweed noodles. It's a soft core, like the one that's out there. If it's five yolk instead of two eggs, it's yellower, and I don't think it's too different
13
CompletedThe whole lusophone Make Tips
If you use light cream in the tarts, add more sugar because light cream has no sweetness. If you use vegetable butter, put less, because vegetable butter itself is very sweet.