Pu type, call tower of Pu type butter, caramel Ma fine jade again egg whip, area of HongKong and Macow calls Pu whip, it is pasty of crisp skin of butter of a kind of diminutive, a kind when belong to egg whip, the surface of burned black (it is candy the caramel after excessive be affected by the heat) for its feature. 1989, · history fights English Andrew (Andrew Stow) Pu whip takes Macao, convert after the dosage that flower type suckles yellow stuffing and reduces candy, immediately admire name and the person that come is numerous, become Macao famous and fastfood.
With makings
| Skin of quick-freeze egg whip | 20 |
| 3 | |
| 185 grams | |
| 140 grams | |
| Low pink | 10 grams |
| 50 grams | |
| 10 grams |
The practice that Pu type egg flogs
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Get ready feed capable person
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Butter, milk, condensed milk is put in pannikin
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Join saccharic mix divide evenly
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Small fire heats, edge agitate heats by the side of, till saccharic melt. Put from fire cool
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Take yoke, agitate divide evenly
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Fall in milk fluid slowly, mix even
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The sieve joins low white, into egg whip water
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the egg whip water filters, fall into egg whip skin 8 minutes full.
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Sea family name
C45 warm-up 200 degrees, middle-level bakes 15 minutes or so.
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Finished product
Small stick person
Egg whip surface is baked to have Jiao Ban, ability is delicious.