Pumpkin
By VicentaLakin
It's a little hard to make a soothsay, and it's not gonna be easy. Of course, the good ones have to think of a way to save themselves. It's not bad. It's better than a second-class shop out there! I split it in two, and I feel a little thick, but it's okay to split it in three, so I can put more of it in. This one's the size of 10 ballstocks, just for information
Recipe Recommendations
- Original Flying Cake 5 photos
- light cream
- milk 80g
- powdered sugar 40g
- egg yolk of 2
- low powder 8g
- condensed milk 8g
- papaya appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Pumpkin
1
The papayas go first to skin the seeds and cut them in order
2
Light cream, milk, fine sugar, lactation, mixing to full melting
3
Add eggs yellow and low powder, evenly mixed
4
(a) Sifting of three or so eggs and water, to be put aside
5
Flycakes are unfrozen in advance and curled up in the back, as shown
6
Half-opened, split in two, and then flattened into circles with their hands
7
This is how all the flycakes are handled
8
Put a little flour on one of the skins, head up, and put all the skins in the thumbs, one by one, in the tatters
9
Flying cakes are so heated that they can remain silent for 10 minutes and then put two more papayas under the bottom fork
10
Add about seven cents full of egg water to the pre-heated oven, 210 degrees, about 25 minutes
11
I'll burn it to the surfacePumpkin Make Tips
I split the flying cakes into two. I made 10 egg tarts out of 5 flying cakes. The skin feels a little thick. In fact, it is okay to divide them into three. The skin is thinner and the tarts contain more water, which makes them more delicious!