Porpoise

By VicentaLakin

Porpoise
It's hard and time-consuming to eat a lusophone, but it's better to sell on the Internet than to do it on its own, so just don't give up。

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Steps for Porpoise

  • Make Porpoise step 0
    1
    Preparation material。
  • Make Porpoise step 1
    2
    High and low powder, butter, 20 grams, water mixed into a noodle, and water not added at once would have to be slowly added to the soft and hardness of the noodle, so that the surface of the noodle would have been smooth and smooth。
  • Make Porpoise step 2
    3
    It's 20 minutes of laxity with a membrane。
  • Make Porpoise step 3
    4
    BUTTER ROOM TEMPERATURE SOFTENED IN THE FRESH BAG, WITH A STICK ON THE FACE, HITTING 0.5 CM BY THE PRESSURE
  • 5
    The pasta is so loose that it's about three times the size of butter。
  • 6
    Put butter in the middle and fold both sides into the centre. It's sealed on both sides. Turn the face off。
  • 7
    It's the first time that the face is folded like a fold。
  • 8
    That's the second quarter。
  • 9
    That's a second 40% discount。
  • Make Porpoise step 4
    10
    After four-quarters, the face of the face is lax for 20 minutes。
  • 11
    And then you're gonna turn loose, and you're gonna grow into squares and you're gonna fold。
  • 12
    The three-folded face is then turned on the side of the longer side of the face, and 30 minutes of laxity is left in the freezer with the mask on it。
  • 13
    The loosely fine rolls are divided into pieces about a centimetre thick, and the side of the face is covered with powder, and then the side of the flour is put up, placed in the tower, and the shape of the tower is stymied。
  • 14
    Get ready for the tower water。
  • 15
    Creaming cream, milk, sugar, and milk in small pots with a little fire to heat up to melt the sugar out of the fire, cooling and yolk evenly, sifting the flour with evenly sifted milk and filtering it for two or three times。
  • 16
    Add an eight-point egg-basket to the pelt skin, with a preheated oven temperature of 200 and 20 minutes。

    • Porpoise Make Tips

    1: This amount of ingredients makes about 13. 2: If you pinch the egg tart crust higher, it will shrink back a bit.

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