Cherry custard with egg yolk(dan huang ying tao nai su )

Cherry custard with egg yolk

Introduction:

"Since I like baking, I like making biscuits by myself. Although I seldom eat them, I enjoy the process of making them and watching them eat them happily."

Production steps:

Step 1: spare materials.

Step 2: 4 eggs.

Step 3: soften the butter and stir with an egg beater.

Step 4: add sugar and stir well. Beat with a beater until the volume is bulky and the color is slightly lighter.

Step 5: add milk powder and mix well.

Step 6: add egg yolks, add 3 egg yolks in turn, and beat them evenly with beating eggs.

Step 7: wait until the yolk and butter are completely mixed before adding the next yolk.

Step 8: sift the low gluten flour into the whipped butter.

Step 9: sift the low gluten flour into the whipped butter.

Step 10: mix the butter and flour with a rubber scraper.

Step 11: pour in the dried cherry.

Step 12: mix well and knead into a uniform dough.

Step 13: use a rolling pin to roll the dough into 1cm thick pieces.

Step 14: use a knife to cut the irregular parts around, trim the dough into a rectangle, and use a knife to cut into small rectangles of the same size.

Step 15: put the small rectangular dough into the baking tray and brush the surface with a layer of egg yolk.

Step 16: put into the oven, 180 degrees, bake about 12 minutes.

Step 17: finished product drawing

Step 18: the delicious egg yolk cherry pastry is out!

Materials required:

Egg yolks: 4

Low gluten flour: 190g

Butter: 80g

Fine granulated sugar: 70g

Milk powder: 15g

Dried cherry: 80g

Note: brush the surface with half yolk

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Dan Huang Ying Tao Nai Su