Porpoise
By VicentaLakin
I'VE BEEN SEDUCED BY THE CROWD... AND I'VE BEEN TALKING ABOUT KFC ALL AFTERNOON. I CAN'T HELP IT. IT'S BEEN SO HARD FOR TWO DAYS TO GET RID OF THE STORM AND GET THE KFC TO DELIVER. FORGET IT. THERE'S SOME EGG SKIN IN THE FRIDGE. I'VE SEEN A LOT OF EGG TWEEZERS. THE ENERGY'S SO HIGH... THERE'S BEEN ENOUGH EGG YOLK. THAT'S WHY CHOLESTEROL DOESN'T GO TOO FAR. SO THE FORMULA WAS CHANGED A LITTLE BIT – THE WHOLE EGG WAS USED, THE TASTE WAS GOOD – AND IT WASN'T WASTED. IT TASTES LIKE IT USED TO BE MADE OF YOLK. I CAN'T EAT ANYTHING. IT'S ALL GOOD。
Recipe Recommendations
- egg tart skin of 10
- Medium egg one
- animal whipped cream 150 grams
- pure milk 100 grams
- fine sugar 40 grams
- low-gluten flour 10 grams
- milk fragrance
- baking
- half an hour
- simple
Steps for Porpoise
1
Pure milk + light cream + fine sugar pours into the milk pan, and a small fire boils to melt to sugar。
2
When the milk is cooled, the whole egg drops in the same way as the sifted low-banded flour。
3
Embroidery filtration 2 times, 15 minutes。
4
On the grill, we'll have egg rinds, and we'll pour the static egg rinds one by one, about 7 to 8. The oven is preheated at 220 degrees for 20 minutes in the lower middle。