Egg Tart
Egg Tart
Introduction:
"I didn't mean to challenge the egg tart, but there was a little butter dough left. In order not to waste it, I pressed them directly into the mould of chrysanthemum tart, and added a little egg liquid to call it" egg tart ". It's simple enough, and it tastes good. "
Production steps:
Materials required:
Butter: 40g
GAOJIN powder: 70g
Sugar powder: 20g
Egg yolk: 2
Light cream: 10g
Condensed milk: 10g
Brown sugar: 10g
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: half an hour
Taste: sweet
Egg Tart
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