Hong Kong egg dumplings
By VicentaLakin
Most of the people who watched Hong Kong play knew about the teahouse and went to the teahouse only to order a taste of the Hong Kong eggs, which are divided into butter and egg and souffle. Today's presentation of the spicy curds has saved the traditional soothing, super-simplistic, thin plumes of tacos, a little bit of sand-cracker taste, a softly smudged egg sack, impregnated, several times in a row. Fong-ja came from a Hong Kong food forum that I used to hang out with, and the publisher said it was the square of the San Anna Bread House, and I liked his cakes, but I didn't taste them, so I couldn't comment on them, but it was definitely a good recipe. Baking and sharing. For more, please add cuisine and baking: cc bking or 2,000 people bake professional QQQ: 426960254, focus on cuisine
Recipe Recommendations
- butter 90g
- egg liquid 12g
- whole milk 8g
- granulated sugar 80g
- water 210g
- powdered sugar 40g
- low-gluten flour 170g
- sweetening
- baking
- an hour
- simple
Steps for Hong Kong egg dumplings
1
Prepare the material you need. Put butter, sugar powder in the bowl and mix it with an eggmaker to lighten it。
2
Once you add the egg fluid, you mix it up until it's fully integrated
3
Add light milk and continue to mix. Finally, it sifts into flour
4
put the noodles in the fridge for at least an hour. material mixed with egg crumbs, recanted one night in the freezer with a protective film on the inside of the container (egg fluid: 160g, calf sugar: 80g, whole milk: 50g, water: 210g)
5
on the panel a small amount of low-strength powder is thrown out of the panel, the face is taken out into the panel, the face is formed into about 0.4 cm thick, the plume is pressed out of the plume with a circle of mousses or plumes larger than the egg plume, the plume is pressed in the egg plume, the plume is evened, all the plumes are placed inside the plume, and the plumes are placed in the fridge. refrigeration
6
The oven preheats 250°C. Take out the tarp and egg fluid, pour the egg fluid into the tarp, put it in the oven for about 10 minutes, turn the edge of the tarp into light brown, or take out the dryer, depending on the time added to the oven