honey bean egg tarts
By SabrynaHand
Ingredients: high-gluten flour,low-gluten flour,honey beans,milk,egg yolk,white sugar,salad oil,warm water
Recipe Recommendations
- low-gluten flour 135 grams
- high-gluten flour 15 grams
- milk 120ml
- warm water 70ml
- honey beans appropriate amount
- egg yolk of 5
- salad oil 20 grams
- white sugar 80 grams
- sweetening
- baking
- several hours
- ordinary
Steps for honey bean egg tarts
1
Egg tart skin: 135 grams of low-gluten flour, 15 grams of high-gluten flour, 20 grams of salad oil, 70ml of warm water, 100 grams of flake Marquiline egg tart water: 120ml of milk, 80 grams of white sugar, 100ml of light cream or three-flower light milk, 5 egg yolks, honey beans
2
Sift the high flour and low flour, add vegetable oil and water, and mix.
3
Knead until smooth and non-sticky, wrap the dough with plastic wrap, and relax for 20 minutes.
4
Ma Qilin, soften at room temperature, place it in a fresh-keeping bag, press and beat it with a rolling pin, and roll it thin to 0 or 5CM. The hardness and hardness of Ma Qilin after rolling thin should be basically the same as the hardness of the dough. Stand by.
5
Roll the dough into a cake, which is about twice the size of Ma Qilin.
6
Place the rolled thin Ma Qilin in the middle and wrap her with a cake like a quilt.
7
Gently tap the surface of the dough sheet with a rolling pin, and roll it thin again to 0 or 5CM thick.
8
Use a rolling pin to roll the dough thin, continue to fold the quilt, and roll it thin, and repeat this three times until the final rolling is thin, about 1cm thick, or thinner.
9
Fold it into a quilt shape, wrap the dough sheet tightly with plastic wrap, and place it in the refrigerator to relax for 20 minutes.
10
Open the relaxed dough sheet outward, gently tap it with a dough pressing stick, roll it into a rectangle again, and then fold it in three.
11
Roll out the three-folded dough sheet again and roll it into dough sheets.
12
Roll up the dough sheet starting from the longer side.
13
Wrap the rolled dough rolls with plastic wrap and place them in the refrigerator to cool for 30 minutes to relax.
14
When the skin of the egg tart is loose, prepare egg tart water.
15
Stir milk and sugar well, add other ingredients and stir well.
16
Apply a thin layer of vegetable oil evenly into the tower mold.
17
Cut the relaxed dough roll into slices with a knife, dip one side of the dough in the flour, then the side stained with the flour face up, press the dough sheet downward from the center to all directions with two thumbs, and pinch it into a tower mold shape.
18
Fill the kneaded tapiri with egg pagoda water (fill it with seven or eight cents full).
19
Put in the oven and bake. Baking temperature is about 220 degrees Celsius, and the middle layer is baked for about 15 minutes.
20
Turn on the oven and continue to top and bake for about 5 minutes.