Double flavor cheese egg tart(bu yong die bei zi de mei wei dan ta shuang wei nai lao dan ta )

Double flavor cheese egg tart

Introduction:

"It's double flavor. It means I made two flavors, not two in one egg tart. Friends who like baking must have made egg tarts. I'm sure many friends will say that they must have made egg tarts, the simplest and most basic baking food. If egg tarts are the simplest baked food, you must buy the skin of egg tarts directly. If you want to make your own thousand layer pastry, I think few people will say that egg tarts are the simplest baked food. After baking for such a long time, we only made a thousand layer pastry once, or we just bought the oven. At that time, we felt everything was fresh and wanted to try it. In other words, "folding quilts" was made by my little bear. When I saw so much butter, I had to fold it many times. The quilts made that time were passable, but I didn't have the patience to do it again Now, the key is to have ready-made egg tarts. Although we know that the egg tarts sold outside are not as healthy as those made with butter, it's too troublesome to fold quilts. It's really hard for people to overcome inertia, so we basically use ready-made egg tarts now. Today's egg tart doesn't need a quilt. It's easy to make and tastes good. Let's have a try. "

Production steps:

Step 1: pour the cheese and flour into the softened butter.

Step 2: mix well and knead into dough.

Step 3: divide the dough into 6 parts, knead into a ball, take 1 part, put it into the egg tart mold, follow the egg tart mold, and make the egg tart skin.

Step 4: make all the egg tarts in turn and reserve them.

Step 5: now make the egg tart water, mix the milk, cream and sugar, stir until the sugar dissolves, if you think the sugar is not easy to dissolve, you can put it in hot water to dissolve, divide it into two parts.

Step 6: add 1 part of cocoa powder and stir until the cocoa powder dissolves.

Step 7: divide the egg into 2 parts, 1 part into the original egg tart water, 1 part into the cocoa egg tart water.

Step 8: mix well, sift 1-2 times, pour into the egg tart skin.

Step 9: bake in a preheated oven.

Materials required:

Flour: 80g

Butter: 60g

Cream cheese: 30g

Milk: 80g

Cream: 50g

White granulated sugar: 30g

Cocoa powder: 1.5g

Egg: 50g

Note: raw materials: Flour 80g butter 60g cream cheese 30g egg tart water: milk 80g light cream 50g white sugar 30g cocoa powder 1.5g egg 50g baking: oven middle 200 degrees 20 minutes 1, medium gluten and low gluten flour can be. 2. The egg tart mold doesn't need oiling, so it's easy to demould. 3. In the process of sugar and cocoa powder melting, if it is not easy to dissolve, it can be put into hot water for heat insulation and water melting. 4. Pour egg tart water to 8-9 minutes full. 5. I saw this egg tart in Jun Zhi's book at first, and I made some modifications this time.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Bu Yong Die Bei Zi De Mei Wei Dan Ta Shuang Wei Nai Lao Dan Ta