Different egg tarts, different you... Yugui biscuit protein Tarts(bu yi yang de dan ta bu yi yang de ni yu gui bing gan dan bai ta )

Different egg tarts, different you... Yugui biscuit protein Tarts

Introduction:

"It's a problem for me, a novice, to make egg tart skin on such a hot day, but today's egg tart can solve the trouble of a lazy man. ha-ha... Egg tart water is also totally different from what we usually eat. Have you ever tried this combination? "

Production steps:

Step 1: prepare the materials for the crust

Step 2: prepare the materials for the protein tarts

Step 3: pour sugar powder into butter softened at room temperature

Step 4: beat the butter lightly

Step 5: sift in cinnamon powder and low gluten powder

Step 6: put the dough into the refrigerator

Step 7: mix the egg white well

Step 8: add water and stir together

Step 9: sift the albumen water

Step 10: melt the sugar powder in the ingredients into the milk

Step 11: add the protein water to the milk

Step 12: mix the two gently, set aside and preheat the oven to 180 degrees

Step 13: put the right amount of dough into the egg tart mold

Step 14: gently press with your thumb into a small bowl

Step 15: look good

Step 16: slowly pour the egg white tarts into the biscuit bowl with a spoon

Step 17: line up the egg tarts on the baking tray, enter the preheated 180 degree oven and bake for 20 minutes (the surface of the egg tarts will solidify)

Materials required:

Butter: 125g

Low gluten powder: 220g

Sugar powder: 50g

Yugui powder: 5g

Egg white: 120g

Water: 140g

Milk: 80g

Note: 1. Ice is more delicious. 2. It's best to finish it in one day. 3. If you don't like too sweet, you can reduce the amount of powdered sugar as you like.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Bu Yi Yang De Dan Ta Bu Yi Yang De Ni Yu Gui Bing Gan Dan Bai Ta