yeah panda (yuan wei dan ta )

yeah panda

Introduction:

"Eating the hot egg tarts, the aroma of eggs and milk is full of mixed flavor, which makes people salivate and feel great. The shell of the egg tart is layer by layer, crisp and fragrant; the inside is filled, which looks like pudding, but it is softer and tender, sweet but not greasy, smooth but not astringent. "

Production steps:

Step 1: prepare the tarts

Step 2: pour the cream into the bowl

Step 3: pour in the milk

Step 4: add the sugar

Step 5: add the custard powder

Step 6: pour in the condensed milk

Step 7: heat the bowl in a pan and stir until it dissolves

Step 8: after cooling to room temperature, add the egg yolk

Step 9: add low gluten flour

Step 10: mix well

Step 11: sift into egg tart water

Step 12: pour the egg tart water into the skin of the egg tart and fill it with 7 or 8 points. Put into the baking tray, put in the middle layer of the preheated oven, 210 degrees, bake for about 25 minutes.

Materials required:

Egg tart skin: 18

Light cream: 220g

Milk: 160g

Fine granulated sugar: 80g

Egg yolks: 4

Custard powder: 15g

Low gluten flour: 15g

Condensed milk: 15g

Note: 1, egg tart water must be sifted after mixing evenly. 2. Bake until focus appears on the surface of egg tart.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yuan Wei Dan Ta