Eggstick
By VicentaLakin
It's a very high calorie, and it's easy to eat a bowl of eggs and eggs and sour and soft, and it's easy to have two or three mouths of one lusoline, each of which is about 300 calories, while the average of a bowl of rice is 280, so you've had more than one bowl of rice, and if you weigh about 60 kg, you've had three custards in five minutes, you'll have to jog for an hour。
Recipe Recommendations
- low-gluten flour 120 grams
- high-gluten flour 15 grams
- light cream 90 grams
- milk 70 grams
- condensed milk 7 grams
- egg yolk of 2
- butter 110 grams
- water 70 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Eggstick
1
Prepare the egg-skin material。
2
A group of 15 grams of high powder, 120 grams of low powder and 70 grams of water mixed into smooth noodles。
3
Put 20 grams of butter in the face for 20 minutes。
4
90 grams of butter is covered with film, beaten with a cane, the butter is thinned and placed in a freezer。
5
The loosed noodles grow into squares with a crutches. The fine face, the width of which corresponds to the width of the butterflake, is three times the length of the butterflake and removes the butterflake from the fridge and removes it from the skin sheet in the middle of the face。
6
They folded the pieces on both sides and wrapped them in butter。
7
Squeeze the bottom, and crush the head from the bottom of the squeezing to the top of the squeezing tablet, when pressed to the top。
8
Long face。
9
Four folds, like folding covers, with a crushing stick on the face of the face, and long. This is the first discount。
10
Opens up the folded face, then hits it on the face again with a squeezing stick, opens up the square and then folds again. It's a second discount. After 40% off, the face is covered with a protective film and the fridge is frozen for 20 minutes。
11
取出面片，Long face。
12
Once again, the face will be folded。
13
Three folded pieces of pasta to grow squares。
14
Scroll the face from the longer side。
15
Keep a fresh film on the roller bag and put it in the freezer for 30 minutes to relax。
16
THE LOOSELY FINE ROLLS CUT INTO PIECES ABOUT 1 CM THICK。
17
Put it on flour and then put it on the face of flour and put it in an unoiled pyramid。
18
Pumpkin's smoothed with a thumb, covering the whole mold, and the pumpy's still in place for 20 minutes。
19
Take two eggs of yolk。
20
90 grams of light cream mixed with 70 grams of milk, 30 grams of fine sugar, 7 grams of milk refining, and heating to melt sugar。
21
When cooled to the point of not burning, seven grams of low-banded flour were added to the mix。
22
Then add yolk and mix it evenly。
23
The water will be mixed and evenly sifted。
24
I'm going to pour egg water into the egg tatter。
25
The egg stubble is sent to the middle of the oven, and the upper and lower fire is about 20 minutes to the surface。Eggstick Make Tips
1. Since the tart shell will expand after baking, the custard mixture should only be filled to about 70% full.
2. After shaping the tart shell, allow it to rest for 20 minutes before adding the custard and baking. Otherwise, the shell will shrink significantly during baking, causing the custard to overflow and ruining the pastry.
3. When shaping the tart shell, try to make the bottom as thin as possible; otherwise, the texture will be soggy rather than crispy.
4. When preparing the custard, heating the heavy cream and milk helps the granulated sugar dissolve completely. If using powdered sugar, you can skip heating and mix it directly.