Porpoise
By VicentaLakin
Recipe Recommendations
- Egg tart skin: Flying cake skin 4 photos
- egg tart water of 4
- high-gluten flour appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Porpoise
1
Eggskin: Four pieskin, unfrozen
2
Egg skins: two overlaps
3
Eggs and skins: Scratch them with a stick
4
Egg skins: A little tweezer on the table, and the skins are rolled into rolls
5
Egg skins: 12 small, even-sized agents per curl
6
Eggskin: Take two over and put a little powder on it
7
Egg skin: Squeeze the bowl, put in the grinder, slightly higher on the edge than the mold
8
Egg skins: the rest in turn, then freeze in the fridge for half an hour
9
Eggregated water: Three yolks. If you put any fruit, that's enough. I didn't put one in
10
Egg slurry: Breaking with white sugar
11
Egg water: Breaking up with pure milk
12
Egg water: Two filters
13
It's about eight cents full of egg rind
14
The oven is 200 degrees preheat, 20 minutes