Milk flavored egg tart(nai xiang dan ta )

Milk flavored egg tart

Introduction:

"I can't buy the ready-made egg tart skin, so I made it myself. The ingredients given are enough to make eight egg tarts. "

Production steps:

Step 1: get all the materials ready

Step 2: melt the butter in hot water, add 40 grams of powdered sugar, 20 grams of milk, 5 grams of light cream and an egg, and beat evenly with an egg beater.

Step 3: add low gluten flour and knead it into dough. If you feel sticky, add a little more. After that, put it into the refrigerator. Try the taste and adjust the amount of sugar.

Step 4: in the process of refrigerating dough, egg liquid can be made, and the remaining materials can be put together and evenly beaten (keep tasting [stealing] state at any time to see if the taste is suitable).

Step 5: after one hour, take out the dough, divide it into proper size, and flatten it with dough mixing stick.

Step 6: sweep a layer of butter on the egg tart mold to facilitate demoulding, and put the dough on the egg tart mold.

Step 7: pour in the egg, not too full.

Step 8: put it in the middle layer of the oven, bake it at 220 ℃ for 15 minutes, bake the upper layer and the lower layer, and bake the upper layer in the last few minutes (so the upper layer will be a little burnt and the color will be better)

Step 9: delicious egg tarts come out, people who lose weight should remember not to be greedy! The heat of an egg tart can only be consumed by running for one hour!!!

Materials required:

Low gluten flour: 170g (add more if necessary)

Light cream: 40g

Eggs: 4

Milk: 200g

Salt free butter: 70g

Powdered sugar: 100g

Condensed milk: moderate

Note: egg tart is delicious when it's hot, but it's easy to get angry. When eating it, you can add a cup of salty lemon tea to it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Dan Ta