Porpoise
By VicentaLakin
The egg paste is one of the compulsory lessons for bakers, the egg paste is made of scabs and scabs, the characteristic of which is that scabs are made of latte, which is so delicate, which I can't learn in a day or two as the first scavengers to bake, and I've found a lot of ready-made scavengers' recipes on the Internet. Let's learn how to scavenger, how to bake, and then learn how to scavenger!
Recipe Recommendations
- egg tart skin the 12
- light cream 110g
- milk 80g
- egg yolk of 2
- low-gluten flour 8g
- condensed milk 8g
- powdered sugar 35g
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Porpoise
1
Raw materials。
2
Cream cream, milk, sugar powder and milk are evenly mixed, placed for a while, so that the sugar melts. (In the case of fine sugar, light fire to melt)
3
Fall into egg yolk and sift in flour。
4
Smash even。
5
After sifting, it's egg water。
6
After sifting, the egg water still looks very smooth。
7
Pour the egg water into the egg skin, and it'll be all right。
8
The oven is preheated at 200°, 25 minutes or so, and it is sufficient to have a tart on its surface。