Cranberry egg tart

Cranberry egg tart

Introduction:

"The baby at home loves to eat egg tarts. Before, it was inconvenient to buy them outside. She was very restrained. Although she liked them very much, she never bothered to eat them. Recently, when she made them at home, she always wanted to eat them. She was not tired of eating them. Buy the egg tarts skin is not secure, a buy less, so two two baked for her to eat. You can't be afraid of trouble if you love delicious food. Today, cranberries and raisins are added to this egg tart. These are all my baby's favorite foods. So I can't wait to take photos of the baked egg tart. I quickly snapped two of them, and she took one away. The other one said it was for me to eat. Fortunately, I have the spirit of sharing... "

Production steps:

Step 1: prepare raw materials

Step 2: add sugar into the egg yolk, add low gluten flour, stir evenly without particles, let sugar melt completely

Step 3: add cream and stir well

Step 4: add milk and stir well

Step 5: sift the water

Step 6: pour the sifted water into the skin of the egg tart and fill it with 9 points

Step 7: add raisins and cranberries

The eighth step: put in the preheated oven's middle layer, fire up and down, bake for 220 minutes for 10 minutes, then modulate 180 degrees, then bake for 10 minutes.

Materials required:

Egg tart skin: two

Yolk: one

Milk: 15g

Light cream: 20g

Low gluten flour: 3 G

Dried Cranberry: moderate

Raisins: moderate

Fine granulated sugar: 10g

Note: 1. Add a little low gluten flour into the tarting water, and the dry humidity is better; 2. Be sure to sift to taste more delicate; 3. Bake at a high temperature for a while, and then bake at a lower temperature, so as not to burn the surface.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet