Porpoise
By VicentaLakin
Recipe Recommendations
- egg tart skin of 18
- Egg Tart Water: Egg Yolk of 4
- light cream 220 grams
- white sugar 70 grams
- milk 160 grams
- low-gluten flour 15 grams
- condensed milk 15 grams
- sweetening
- burn
- half an hour
- ordinary
Steps for Porpoise
1
We'll start with egg water, and we'll put light cream, milk, white sugar, refined milk in the basin and mix it evenly。
2
Separate yolk and protein。
3
Add yolk to the milk fluid and mix it evenly。
4
Scan low-banded flour, evenly mixed. Put it in the freezer and use it better the next day。
5
Put the cold omelet temperature in place for 30 minutes。
6
Pour some osteoporium in it, full of 7 or 8 points。
7
The oven is preheated. Put the egg tart at the bottom, at 160 degrees, and it'll be fine for 20 minutes。