Egg Tart
Egg Tart
Introduction:
Production steps:
Materials required:
GAOJIN powder: 160g
Low gluten powder: 40g
Melted butter: 20g
Butter for wrapping: 80g
Water: 120g
Yolk: one
Milk: 90g
Condensed milk: right amount
Sugar: 10 g
Salt: 1g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: one day
Taste: milk flavor
Egg Tart
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