English egg tarts
By VicentaLakin
The egg curds, which originated in the United Kingdom and later passed into China, are one of the recognized traditional British foods that have been popular for centuries. British eggworms are marked by cookies, which are relatively simple and taste similar to cookies. It's not complicated, but it's a lot of learning。
Recipe Recommendations
- butter 80 grams
- low-gluten flour 110 grams
- powdered sugar 13 grams
- whole egg 16 grams
- milk 40 grams
- egg yolk 30 grams
- condensed milk 13 grams
- light cream 85 grams
- fine sugar 13 grams
- sweet fragrance
- roast
- an hour
- ordinary
Steps for English egg tarts
1
Producing slurry: a mixture of milk, egg yolk (room temperature), milk refining, light cream, fine sugar, evenly mixed。
2
The mixed liquid is sifted twice, which makes the fluid more nuanced and the roasted egg tastes better。
3
After sifting, the shampoo is protected with a shampoo film, which is put aside。
4
Skin made: butter, sugar powder, full eggs (house temperature), low-banded flour。
5
The butter room is softened into an emulsion form with sugar powder and evenly mixed。
6
The mixing was followed by an electric omelet, which spreads to butter, which expands and becomes light。
7
The whole egg was scattered and added twice to the well-distributed butter, which was fully even。
8
Low-banded flour is sifted and added to butter, with a razor to the point where no visible particles are present。
9
The mixed pasta is wrapped in protective film and placed in a freezer for half an hour, relax and cool。
10
Take out the frozen noodles, split into a balanced formulation, rounded and crushed with the palm of the hand。
11
When crushed, the face is placed in the egg tarts, where it starts to form and is evenly thick。
12
It's full of eight points, and if it's too full, it can swell out. This formula is about eleven eggstrays
13
The oven is set at 190°C, preheated for 10 minutes, the egg tarts are placed in the middle of the oven and the oven is baked for 18 minutes. The temperature of each oven is different, and the timing of the oven is determined by the colour of the egg curd。
14
If you're out of the oven, you'll be out of your hair
15
It's finished, it's sweet, it's not worse than it's sold outside. Zenium
16
The finished product。English egg tarts Make Tips
When the skin is made, flour is mixed with butter, it cannot be mixed with an electric and hand-held egg-beater, because this leads to a convulsion of flour or to a hand-stamping of the face, because the temperature of the palm will melt butter, thereby affecting the brittle of the skin。