Time saving and labor saving delicious cheese egg tart(sheng shi sheng li mei wei de ru lao dan ta )

Time saving and labor saving delicious cheese egg tart

Introduction:

"The taste of this egg tart is delicate and smooth. Although it can't compare with the crisp taste of Portuguese egg tarts, compared with the complicated process of making tarts skin, it's easy to make. It's the best choice for baking friends who like egg tarts but don't want to spend a long time making Portuguese egg tarts."

Production steps:

Step 1: making tarts: soften butter and cream cheese at room temperature or heat them in water. Add flour, stir well, and knead into a smooth dough.

Step 2: divide the dough into 6 equal parts.

Step 3: put the dough into the egg tart mold in turn, and pinch it with your thumb. The dough is slightly beyond the mold, so the egg tart mold does not need to be oiled, because it is easy to demould after baking.

Step 4: egg production. Pour the milk and sugar into the bowl, add duck eggs and beat well.

Step 5: pour the egg mixture into the egg tart and fill it with 8%.

Step 6: preheat the oven at 180 ° for 10 minutes, heat it up and down at 180 ° for 20 minutes, and bake until the tarts are golden yellow and the egg liquid has burnt yellow spots. Add Lycium barbarum to decorate.

Step 7: an eye-friendly, delicious custard tart.

Materials required:

Medium gluten powder: 80g

Butter: 60g

Cream cheese: 30g

Milk: 130ml

Fine granulated sugar: 30g

Duck egg: 1

Wolfberry: right amount

Note: 1, cream cheese can be replaced by small triangle cheese. 2. I like to use duck eggs, because duck eggs are cold, eggs are hot, according to everyone's preferences. 3. If you like a different taste, you can add instant coffee, lemon juice or pineapple juice to the tarts.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Sheng Shi Sheng Li Mei Wei De Ru Lao Dan Ta