Red bean egg tart(hong dou dan ta )

Red bean egg tart

Introduction:

"Those who love red beans must not miss it. It's really delicious. Red beans are soft and waxy, egg tarts are smooth and tender, and the shell is crisp. It's a wonderful enjoyment."

Production steps:

Step 1: raw material drawing.

Step 2: light cream, milk, condensed milk, sugar mixed in the milk pot, low heat until sugar melting, do not boil, sugar can be completely.

Step 3: air it, pour the egg liquid into the milk liquid slowly, and stir while pouring. Egg milk.

Step 4: roll the thousand layer pastry into a cake.

Step 5: roll up and cut into ten equal parts.

Step 6: press each equal part into the tower mold with your hand like a Wotou (dip some dry powder on your hand).

Step 7: sift in the low flour and corn starch, stir well and filter through a sieve. spare.

Step 8: put red beans in the prepared TAPI.

Step 9: bake the middle layer for 10 minutes, then change the top layer for 10 minutes.

Materials required:

Melaleuca pasta: half

Anjia light cream: 100g

Milk: 90g

Yolks: four

Corn starch: 3 G

Low powder: 7g

Red beans: moderate

Condensed milk: 10g

Soft sugar: 40g

Note: my oven has four layers in total. It's said on the Internet that it's the middle and upper layers. But the first time I roasted the upper layer, my skin was burnt within 20 minutes. So according to the characteristics of my oven, I was in the middle layer for 10 minutes (i.e. counting the second layer from the top) and in the upper layer for 10 minutes (i.e. the first layer). Can put other things, I put a few yellow peach, also made cranberry, are particularly delicious. See the diary for the practice of pastry dough.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Hong Dou Dan Ta