Porpoise
By VicentaLakin
It's the first time I've ever made an egg curd, because it's egg pelt, so it's hardly a technical mass of lusophone. It's the most famous of Macao's snacks, especially in terms of baking skills, and it's the love of the eaters and friends around, but it's not for the sake of making it out here
Recipe Recommendations
- egg tart skin of 8
- egg yolk of 2
- milk 70 grams
- condensed milk 85 grams
- low-gluten flour 6 grams
- fine sugar 25 grams
- sweetening
- roast
- an hour
- simple
Steps for Porpoise
1
Put milk in the pot
2
Pour it in
3
Add fine sugar
4
Heated to fully melted sugar
5
Put it in the egg yolk
6
Smash it with chopsticks
7
Scan low-banded flour
8
Smash it with chopsticks
9
The egg tweezers are in the oven
10
Sifting egg water into egg skin
11
Eight minutes is enough. Two hundred degrees in the middle of the oven. Twenty-five minutesPorpoise Make Tips
① You can also add a few drops of vanilla extract to the custard to remove the eggy smell and enhance the aroma. ② Do not pour in too much custard; filling it 80% full is sufficient.