Simple crispy egg tart(jian yi ban xiang su dan ta )

Simple crispy egg tart

Introduction:

"After a hand-made egg tart, I felt dizzy because of the complicated process. The main reason is that the actual operation is very troublesome. The butter always leaks out, which makes the tarts very hard. Today, I finally bought something similar to the flycake skin in the supermarket under the introduction of a schoolsister. It's a semi-finished dough skin. I help you roll it up. When you want to eat, I cut the right amount of material and bake it directly. I made this egg tart as soon as I got back. The egg tart baked from this skin is very crispy. It smells good when you bite it. "

Production steps:

Step 1: prepare materials.

Step 2: print out the tarts with a mold.

Step 3: put it in the mold with dry powder and stick it tightly.

Step 4: pour in the powder, cream and milk, add sugar and heat over low heat until melted.

Step 5: after cooling, add 2 egg yolks and stir well.

Step 6: This is a good tap water.

Step 7: fill in the tarts, put them in the oven 180 degrees for 20-25 minutes.

Step 8: loading.

Materials required:

Appropriate amount: puff

Puffsheet: right amount

Fresh cream: 105g

Milk: 80g

Low gluten flour: 10g

Fine granulated sugar: 30g

Egg yolk: 2

Note: 1. The amount of tap water is 12. 2. Domestic friends can use Indian flying cake skin^^

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Jian Yi Ban Xiang Su Dan Ta