Lazy version: original egg tart(lan ren ban yuan wei dan ta )

Lazy version: original egg tart

Introduction:

"I don't know why I always like to play in the oven at night. As long as I think about what I want to do, I have to take action no matter what time it is. I really convince myself. Egg tarts are very popular here. Almost all bakeries or breakfast shops have egg tarts. For a period of time, I went out every day to pack a dozen and came back to eat, but I couldn't eat enough. Last time I saw "Yuwei" egg tarts made of feipi cake. Today, this recipe comes from "Yuwei". I don't sell well, ha ha! "

Production steps:

Step 1: material chart: four pieces of flying cake, 150g milk, 30g sugar, 1tsp condensed milk, four egg yolks (originally light cream, I forgot, can add 140g light cream)

Step 2: take out the cake skin to thaw in advance, sprinkle some flour on the chopping board, and overlap the two pieces of the cake after thawing

Step 3: roll the dough stick into a big circle

Step 4: roll up from top to bottom

Step 5: wrap with plastic wrap and refrigerate for 10 minutes

Step 6: take out the pie and divide it into 13 portions

Step 7: take a small dough and press it gently, then overlap the two sides

Step 8: roll the overlapped dough into a round surface with a rolling rod and put it into the mold

Step 9: add milk in a small pot

Step 10: add the sugar

Step 11: add 1 tbsp of condensed milk and stir well

Step 12: heat with low heat and stir until sugar dissolves

Step 13: separate the egg yolk from the protein. Only the egg yolk can be used to make egg tarts. The protein can be put in the refrigerator and left for making finger cakes tomorrow

Step 14: cool the milk until it is not hot. Then add the egg yolk and stir well

Step 15: filter twice or thrice with a small filter screen

Step 16: add the egg skin, pour 7 points for each, preheat the oven, heat up and down, 200 degrees, 20 minutes

Materials required:

Flycake: Four

Condensed milk: moderate

Milk: moderate

Eggs: four

Sugar: right amount

Note: dgbird tips: 1: fish tail formula is light cream, but I forgot to add, I did not add light cream to make the egg liquid is a bit like stewed eggs, we do remember to add light cream. 2: if you are afraid of fishy friends, you can drop a few drops of lemon juice, so as to make the egg tart with lemon fragrance. 4: when heating milk, there should be no fire or medium fire, use a small fire, a small fire I'm not doing very well this time, because every time I do it, I'm in a hurry

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Lan Ren Ban Yuan Wei Dan Ta