Porpoise
By VicentaLakin
"Love baked, my diy shared" -- original cologne. The seven-day holiday of the Fourth of July should end with a wave of fingers. Whether he travels, visits his friends, or stays at home, most of his work tomorrow will be unstinting and unsatisfied. And I'm a real housewife who's afraid of the crowds, the beauty of the heads, and who's used to the house. Sometimes it comes to thinking that the ancient emperor is the real "household"! The house is in the walls of the palace, and it's not easy to read the scripts, deal with the harem, and it's not easy to meet people who like to go out, and it's a part of the play. Today, the times have progressed, and those who live at home can surf the Internet and watch the wind; those who travel can fly across the oceans and travel thousands of miles. But I still do not want to go out because it requires a great deal of heart and physical qualities, water in the view area, obscurantism in ticketing, suffering from road snails, and waiting in line, so I can't ask myself, so I have to hide at home. In fact, quiet is natural and not idle. Every morning, you have to get up early, read your plan, do your homework, read your history, take your word for it. Such holidays are the most valuable when busy but full. Of course, there's one more thing I haven't done. So, on the last day of the holiday, the rest of the rest has to be paid. Eat back, men and women, my private cook, my baker, my boss. And the lusophone of the beauty gnaws it down in one bite, and the fragrance is full, so why not let it pour? (Many friends say they can't buy egg pellets, but they do it themselves, though it's a bit more difficult. That sense of accomplishment is indescribable after the success of DIY
Recipe Recommendations
- low-gluten flour 220 grams
- high-gluten flour 30 grams
- butter 180 grams
- fine sugar 5 grams
- salt 2 grams
- water 125 grams
- light cream 180 grams
- milk 140 grams
- egg yolk of 4
- condensed milk 15 grams
- milk fragrance
- roast
- several hours
- senior
Steps for Porpoise
1
Started with the production of egg-skinned, 220 grams of low-weed flour, 30 grams of high-weed flour, 40 grams of butter, 5 grams of fine sugar, 2 grams of salt, 125 grams of water, 180 grams of butter
2
Soften 40 grams of butter room. Flour and sugar, salt mixed with soft butter. Pour it in the water and rub it in the dough. Water should be added as appropriate。
3
♪ Scrambling in the face ♪
4
Seal the polished face with a shampoo and put it in the freezer for 20 minutes。
5
Cut 180 grams of butter into small slices and put it in herbs (the butter must be contained in more rigid block butter in refrigerated condition). With a cane, the butter is pressured into a thin, thin piece. The butter will then be slightly softened and put in a freezer until it becomes hard again。
6
Take out the loosely fertilized noodles, put a visceral powder on the board, put them on the panel, grow into squares, approximately three times the width of the butter sheet, a little longer than that of the butter sheet。
7
Take out the frozen and hard butter sheets and tear off the film. Put the butter sheet in the middle of the rectangular face。
8
Turn the end of the face to the centre and cover it with butter。
9
Turn the other end of the face, so the butter sheet is wrapped in the face。
10
Put your left hand on the end of the face。
11
The right hand moved towards the other side along the end of the face, driving the bubble out of the face and crushing the end。
12
With a scepter, the square grows again. Turn the end of the face to the center。
13
The other end of the face was turned to the center。
14
And turn the folded face。
15
This completes the 40 per cent off of the first round. Put the four folded facebags on the film and put them in the freezer for 20 minutes. (Repeat steps 13-16 three times)
16
open the three-wheel-drived skin into a rectangular form of about 0.3 cm thick, and complete the lasagna. (note: the remaining lasagna can be used for dry powdering on the surface, then rolled up into the freezer room of the fridge, and can be kept for a month or more, and next time used to make egg pickles or other snacks
17
We're going to make an egg-basket, 180 grams of light cream, 140 grams of milk, 80 grams of fine sugar, 4 grams of egg yolk, 15 grams of low-weed flour, and 15 grams of milk refining (abbreviated) (24 reference points)
18
Creamed cream mixed with milk, with fine sugar and lactation, and heated to melt with sugar. When it's cooler than hot, add yolk and low-banded flour
19
It's sifted and sifted。
20
take out the frozen lasagna and cut it to about 1.5 cm thick。
21
Pick up a little roll of flour and put it in an egg plaster. 4. Squeeze a small scroll into the shape of an egg mold with two thumbs (as thin as possible at the bottom)。
22
When you've got it, you've got 20 minutes。
23
Pour in egg water (full of sevens) and load in the oven。
24
In the pre-heated oven, the lower and upper level of the oven (uppipe, 210°C, approximately 20 minutes)。