Porpoise

By VicentaLakin

Porpoise
The Portuguese eggnut, also known as the Portuguese cream tower, the caramel marquito, and the Hong Kong/Australian cologne, is a small cream soccer pie, which is a form of eggplant, characterized by a charred surface (caramel following excessive sugar heating). In 1989, Andrew Staw, the British, took the vine to Macao, changed it to an English-style milk platinum and reduced the amount of sugar used, then became famous and became a famous Macao snack。

Recipe Recommendations

Steps for Porpoise

  • Make Porpoise step 0
    1
    Flour, sugar and butter (softified), water mixed. This weight can make 30 or so egg skins
  • Make Porpoise step 1
    2
    Scratch it. Scratch it. Scratch it
  • Make Porpoise step 2
    3
    Sliced in butter into thin sheets, placed in protective bags, stubbed into flat thins with a crutches, and frozen in freezers for a while。
  • Make Porpoise step 3
    4
    The noodles are made into thin sheets, which are about three times the size of the butterflies, and are placed in the middle。
  • Make Porpoise step 4
    5
    On both sides, the face is folded into the middle, and the butter is wrapped in the face. Press the edge to avoid bubbles。
  • Make Porpoise step 5
    6
    Turn it over, rotate it 90 degrees, slowly turn it into a thin piece。
  • Make Porpoise step 6
    7
    Then the sides of the face are based on the middle axis, folded to the middle, folded to 40%
  • Make Porpoise step 7
    8
    It's like folding covers
  • Make Porpoise step 8
    9
    So many times, three times in four. After each break, if the face is not easy to open or if the butter leaks, it is put in the fridge for about 20 minutes to freeze and then take out the tungsten. Three times later, it turned into a thin piece。
  • Make Porpoise step 9
    10
    Roll it in a roll
  • Make Porpoise step 10
    11
    cut it to 1 cm with a knife
  • Make Porpoise step 11
    12
    On one side, a little powder
  • Make Porpoise step 12
    13
    Put the flour face up and put it in the mold
  • Make Porpoise step 13
    14
    Put your hands on the pressure. Let's get the noodle up. 20 minutes
  • Make Porpoise step 14
    15
    Here's the egg sluice, which can be about 15. Preparation materials
  • Make Porpoise step 15
    16
    The yolk is separated from the egg. The yolk is evenly mixed with cream, milk, white sugar and refined milk, with water heating
  • Make Porpoise step 16
    17
    It's a hot side, it's gonna get thicker in about 25 minutes, it's gonna cut down with a hand, and it's gonna leave traces on the back of the spoon
  • Make Porpoise step 17
    18
    I'll just pour the egg cream into the egg pelt
  • Make Porpoise step 18
    19
    The oven warms 200 degrees, about 25 minutes
  • Make Porpoise step 19
    20
    Completed Chart

    • Porpoise Make Tips

    1. I used plant-based cream, which is naturally sweet, so the amount of sugar is not high. If you use dairy cream, you can appropriately increase the amount of sugar. 2. When making the egg tart filling, beat the eggs first and let them completely dissolve into the liquid before heating; otherwise, it will turn into egg soup (*^__^*)...

    Recipe Categories

    Recipe recommendation