Porpoise

By VicentaLakin

Porpoise
It's like it's hard to look in Portuguese, and it's not hard to do it again. It's a lot of things that say it's hard to do, and I'm just going to challenge it, and it's not that hard, because it's always done with the freezer, and I'm going down and down. Pfft. I'm a very detailed version, so let's learn. I'd really like to buy them online, but I can't afford to buy them, so I'm going to buy some material for my left. It's a success. It's so hot. It tastes good. Now you know why the lusophone is so expensive. But it's worth it。

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Steps for Porpoise

  • Make Porpoise step 0
    1
    Low-banded flour 130 grams, high-banded flour 20 grams, butter 25 grams, water 80 grams and soy oil 100 grams。
  • Make Porpoise step 1
    2
    Butter is placed in the middle of flour, and it is softened with hand-drawn circles。
  • Make Porpoise step 2
    3
    Joining the water mix, the palms rubbing the face on several occasions。
  • Make Porpoise step 3
    4
    I'm not sure what I'm talking about
  • Make Porpoise step 4
    5
    They put the sofa on the membrane, and then soften it with a face stick, and then made it a thin cold。
  • Make Porpoise step 5
    6
    Noodles take out the styrofoam
  • Make Porpoise step 6
    7
    Put the tar in the middle of the noodles。
  • Make Porpoise step 7
    8
    Fold both sides to the centre。
  • Make Porpoise step 8
    9
    (b) The folding of death on both sides
  • Make Porpoise step 9
    10
    Turn the face off。
  • Make Porpoise step 10
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    When you're done, you fold your face like a blanket and then you freeze it in the fridge for 30 minutes
  • Make Porpoise step 11
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    It's a 30-minute freeze。
  • Make Porpoise step 12
    13
    And take it out of the fridge. Open it。
  • Make Porpoise step 13
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    Scrambled into cold storage backup。
  • Make Porpoise step 14
    15
    DECREASING CREAM 120 ML, MILK 80 ML, WHITE SUGAR 30 G, EGG YOLK 2 , LOW-BANDED FLOUR 10 GRAMS, MILK REFINING 8 G。
  • Make Porpoise step 15
    16
    Light cream, milk, lactation, sugar mixed with water heating to melt to extract cool。
  • Make Porpoise step 16
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    Put it in yolk。
  • Make Porpoise step 17
    18
    Sift in flour mix。
  • Make Porpoise step 18
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    After sifting, the egg water will be ready。
  • Make Porpoise step 19
    20
    Spell equals。
  • Make Porpoise step 20
    21
    A little dry powder at the bottom。
  • Make Porpoise step 21
    22
    Put the moulds away from the centre with the thumbs of the hands around it, bearing in mind that the tarpies are thin and even。
  • Make Porpoise step 22
    23
    A good egg pellets can be put in a freezer for 20 minutes or not。
  • Make Porpoise step 23
    24
    The water pours into the tower in about seven minutes。
  • Make Porpoise step 24
    25
    Put it in a pre-heated oven 210 degrees, 25 minutes, up and down, in the middle。

    • Porpoise Make Tips

    1. When the dough with the egg tarts is ready, place it in the refrigerator and refrigerate it.
    2. Squeeze the egg tarts as evenly as possible.
    3. The egg tart water must be sifted to make it more delicate.
    4. Don't fill the egg tarts too full. It will expand and flow out when roasting.

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