Hong Kong butter and eggs
By VicentaLakin
Recipe Recommendations
- low-gluten flour 220g
- butter 130g
- eggs one
- powdered sugar 55g
- milk powder 20g
- hot water 270G
- sugar 100g
- milk of 115g
- custard powder 2 teaspoons
- milk fragrance
- roast
- an hour
- simple
Steps for Hong Kong butter and eggs
1
Magnify the skin material in the bowl and presoften the butter。
2
Squeeze it evenly with your hands, make it soft, cover it with a shampoo, and relax for 20 minutes。
3
Noodles are loose, water is made: hot water mixes sugar to melt。
4
Put in the milk of flowers (also called light milk)。
5
Put it in gish powder. But don't put eggs in it. It's hard to mix the particles
6
Get in the eggs。
7
Blend。
8
Two sieves, stand-by。
9
the noodles were divided into 15 pieces and 30-31 grams. my egg thong is 7 cm in diameter, 3 cm high
10
The little noodles flatten with their hands and put them in egg tatters。
11
Put a thumb on the whole shape, a little more skin than a mold。
12
All done. Almost done with the preheat oven。
13
Put a hole in the bottom with a fork to prevent the drums from roasting。
14
Pour water, 8-9 full. I like 9 full。
15
The oven is pre-heated and 430 degrees Fahrenheit (220 degrees Celsius) for 15-20 minutes. It's ripe when it's water。
16
Take it out cool, take it off。
17
Very smooth。