Eggstick
By VicentaLakin
The temperature's low and it's never opened. Some people can't help but try to eat their eggs. In fact, you can make eggs without a lasagna. All right, make a pine-skin eggworm while you're on top of that cream. Just vaccinate on the souffle. The final results were satisfactory and as required, they burned out. I wanted to taste one of them, at least, but I heard the first one say, sweet, sweet. This guy says it's sweet. We're not eating. Next time, make a sweet one
Recipe Recommendations
- low-gluten flour 260 grams
- butter 100 grams
- fine sugar 30 grams
- water 90 grams
- light cream 110 grams
- milk 80 grams
- powdered sugar 40 grams
- egg yolk of 2
- condensed milk 8 grams
- milk fragrance
- baking
- several hours
- simple
Steps for Eggstick
1
Skin
2
Soften the butter, add fine sugar, mix it
3
Add water
4
Scan flour
5
Grab a flat face for 20 minutes
6
Prepare the water
7
Creaming cream, milk, sugar powder, milk, pouring together, mixing it into sugar powder
8
Add yolk and mix it evenly
9
Fall in low-fried powder, mix
10
It's been twice
11
Get the fine water
12
I'll make a piece of pastry
13
Covered with egg silhouettes, stomping the extra skin with a cane
14
Squeeze the skin and the coat
15
At the bottom of the fork, it's loose for 20 minutes
16
Injection of squirt. Seven points full
17
Put it in the oven, middle floor, 210 degrees up and down, about 25 minutes
18
Burn it out
19
StripEggstick Make Tips
The tart crust must be fully relaxed to prevent shrinking during baking. Sifting can make the baked egg tarts smoother. The custard filling will expand during baking, so there is no need to fill it too full.