Porpoise
By VicentaLakin
Recipe Recommendations
- low-gluten flour
- butter
- condensed milk fine sugar
- egg yolk appropriate amount
- milk fragrance
- baking
- half an hour
- simple
Steps for Porpoise
1
Eggskin (kickskin): 220 g low-banded powder, 30 g high-banded powder, 40 g butter, 5 g fine sugar, 1.5 g salt, 125 g water, 180 g butter (for inclusion)2
Egg sluice: 180 g of animal light cream, 140 g of milk, 80 g of sugar, 4 g of egg yolk, 15 g of low-weed flour, 15 g of milk refining (abbreviated)
3
When the skin is squeezed, it needs 20 minutes to wait and then pour and bake. Otherwise, there would be a severe contraction in the roasting process, which would result in a spill of egg water, which would be in vain. Put it in the oven for 20 minutes
4
It's done. Put some peaches in it