Portuguese egg tower
Portuguese egg tower
Introduction:
"There's nothing mysterious about egg tarts. It's just a repeated process. The failure rate is really low
Production steps:
Materials required:
Low gluten powder: 220g
GAOJIN powder: 30g
Animal light cream: 180g
Milk: 140g
Low gluten flour: 15g
Butter: 40g
Butter (wrapping): 180g
Egg yolks: 4
Condensed milk: 15g
Fine granulated sugar: 5g
Salt: 1.5g
Water: 125g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Portuguese egg tower
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