Egg Tart

Egg Tart

Introduction:

"Production process: 1. Mix the raw materials of tartskin (except Ma Qilin) and noodles until smooth, wrap them in plastic wrap and wake up for 40 minutes. During this period, Ma Qilin is thinned to be used. 2. Thin the flour to three times the size of Ma Qilin. Put Ma Qilin on the dough. 3. Fold it into a thin one and then fold it into a quilt. Wrap it in plastic wrap and put it in refrigerator for 30 minutes. 4. Take out the dough, fold the quilt three times, thin and roll it into rolling rod shape, cut it into small round shape and press it flat, then put it into the egg tart mold. To be used... Make tarting water: 1. Put the raw materials of tarting water together, beat them well and sift them; 2. Put the tarting water into the tarting pit, and fill it 6-7%. Put it in a preheated 160 degree oven and heat for 25 minutes, then heat for 10 minutes at 180 degrees. "

Production steps:

Materials required:

Low gluten powder: 135g

GAOJIN powder: 15g

Butter: 20g

Ma Qilin: 100g

Water: 75g

Milk: 130g

Low powder: 10g

Yolk: two

Sugar: 20g

Condensed milk: a spoonful

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor