Lazy egg tart

Lazy egg tart

Introduction:

Production steps:

Step 1: soften the butter at room temperature.

Step 2: add the triangle cheese and low portion, grasp well with hands until there is no grain.

Step 3: knead into a smooth dough.

Step 4: divide into equal amount of small dosage, take a knead round, put into egg tart mold.

Step 5: slowly knead the bottom as thin as possible.

Step 6: after all kneading, set aside.

Step 7: heat the milk in the pan, melt the sugar and pour into the bowl.

Step 8: pour in light cream and condensed milk and mix well.

Step 9: cool to not hot, then add the egg yolk.

Step 10: sift the low part and add it. Stir until there are no particles.

Step 11: sift the prepared tarts twice to make them finer and smoother.

Step 12: pour the egg tart water into the egg tart mold, 8 minutes full, 200 degrees, about 20 minutes, the water solidifies, and the surface is slightly burnt.

Materials required:

Tarts raw material: low gluten flour: 130g

Tarts raw material: butter: 90g

Tartskin material: small triangle cheese: 3 pieces

Tarting water raw material: light cream: 100g

Raw material: milk: 60g

Raw material: low gluten flour: 5g

Raw material: condensed milk: 10g

Raw material: egg yolk: 2

Tarting water raw material: fine granulated sugar: 20g

Note: baking: 200 degrees for 20 minutes portion: 9

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet