Crispy egg tart(su cui dan ta )

Crispy egg tart

Introduction:

"My son's favorite egg tart, I finally made it, ah.".. It's 3.5 / one outside. I haven't done it myself. Don't worry. Think about learning for my son. First, save money. ha-ha... Second, it's easier to make it yourself. You can make it whenever you want. Because I was alone when rolling the dough, I didn't spare my hand to take photos... This one is crisp and delicious.. It's the same as the cake shop. If you like to eat a little sweeter, you can add a little more sugar to the water of the tarts

Production steps:

Materials required:

Egg tart skin: appropriate amount

Tarting water: appropriate amount

Shortening: 125g

Low powder: 150g

Water: 150g

Powdered sugar: 5g

Milk powder: 10g

Milk: 125g

Egg yolk: 35g

Spinning sugar: 40g

matters needing attention:

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Su Cui Dan Ta