Egg yolk pie

Recipe Recommendations

• milk 25 grams
• white granulated sugar 60 grams
• egg yolk 12 grams
• corn starch 3.5 grams
• low-gluten flour 60 grams
• unsalted butter 10 grams
• vanilla extract few drops
• whole egg 112 grams
• butter 15 grams

• sweetening
• baking
• several hours
• ordinary

Steps for Egg yolk pie

1

Egg yolk and sugar, with a hand-to-egger, to make it light white。

2

The milk heats up to the edge with little bubbles coming out of the fire, pouring half of the milk thin into the yolk paste while mixing it with an eggbeater。

3

Sift in corn starch and low-banded flour, evenly mixed back into the remaining milk。

4

The small fire heats up and mixs up until it becomes soft and thick and leaves the fire; and when it is hot, a few drops of vanilla, which is not optional, are mixed。

5

Load the food bag, press the bottom with a razor, roll it up and put it in the freezer。

6

The whole egg is insulated with sugar, the electric egg-beater is heavily disturbed, and when the temperature of the egg fluid is slightly higher than that of the hand, the insulation is stopped; the high-speed hits the denseness of the egg and the speed of the midway, the protein of the egg becomes white, the texture is clear, the egg-hit fluid drops for two to three seconds, and finally a few laps at a low speed to remove the bubble。

7

Low-banded flour is sifted in two parts, evenly mixed。

8

(a) Milk and butter mixed to heat to heat, with a small amount of paste mixed into both

9

When you're mixed, you're upside down。

10

Frozen heart is ready for cutting。

11

The mold is filled with mixed paste of one quarter; the oven 180°C, baked for three minutes, and the skin of the surface is placed into the cutting heart。

12

It's full of 9 points, sent to the oven, 180°C for 16-18 minutes; it's taken out of the mold and it's cold on the grill。

Egg yolk pie Make Tips

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