Hong Kong egg dumplings
By VicentaLakin
If you're tired of the lusophone, you'll have some of the Hong Kong egg dumplings. It's easy to make. It's good. It's very hot
Recipe Recommendations
- egg liquid 80g
- milk 105g
- light cream 25g
- powdered sugar 25g
- low-gluten flour 85g
- butter 45G
- salt 0.5g
- sweetening
- roast
- several hours
- ordinary
Steps for Hong Kong egg dumplings
1
Prepare the food you need。
2
Eggs are scattered, mixed with sugar powder to melt。
3
Add milk and cream and mix it evenly。
4
Upon completion of the egg aqueous fluids, it is covered with a membrane to freeze in the refrigerator for more than an hour。
5
After softening butter, sugar powder and salt were added。
6
The colour of butter is lightened by a manual egg-cutting device。
7
Add egg fluid, evenly mixed。
8
Scan low flour。
9
Scratched with a razor and evened to the full wet state of flour。
10
Packed in protective film and cooled in the fridge for an hour。
11
It is frozen and removed in seven equal copies。
12
Put it in an egg tatter, press the thumb to the thin form of a fully bound mould。
13
The glucose is sifted and thrown into the egg glucose。
14
In the middle of the preheated oven, 220 degrees up and down, about 15 minutes。
15
A little cooler after the stove。
16
Tastes good in Hong Kong。
17
Hong Kong-style egg corset。
18
The egg tart is very delicate and smooth。Hong Kong egg dumplings Make Tips
One, I have a small egg tatter, and this can be eight, but it's really good with thin skin, and if there's more, it can double. 2. Refrigeration of egg aroma for one night, if possible, will allow for a more even integration of the taste; and attention will be paid to the colour of the egg acreage in the last few minutes。