Honey red bean custard(mi hong dou su ta )

Honey red bean custard

Introduction:

"The small tarts made this time are a little similar to those made last time. The sandwich sauce is the same, but the difference is that there is no banana, but home-made honey red beans. The second is that this time we tried two kinds of tarts: one is more like pie skin (without butter), and the difference is that in addition to medium gluten flour, we also used some low gluten flour. The other is more like pastry. First add sugar to beat the butter, then add eggs and flour. It also uses part of low gluten flour and part of medium gluten flour. I feel that the second kind of dough should be soft when I mix it with dough. Try it later. The difference is not very obvious, but the second kind is softer. Most importantly, both kinds of tarts are delicious! And it's really better than using only medium gluten flour. "

Production steps:

Materials required:

Low gluten flour: 217g

Medium gluten flour: 103G

Salt: 1.5g

Sugar: 40g

Butter: 80g

Egg: one

Honey red beans: right amount

Sugar: 106G

Yolks: 3

Low fat milk: 500ml

Red beans: moderate

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mi Hong Dou Su Ta