Lazy man version - original egg tart
I don't know why I always like to play in the oven at night. As long as I think of what to do, I have to take action no matter what time it is. I really convinced myself. Egg tarts are very popular here. Almost all bakeries or breakfast shops have egg tarts. For a period of time, I went out every day to pack a dozen and came back to eat, but I didn't eat enough. Last time I saw the "fish tail" egg tart made of flying skin cake. Today, the recipe for the egg tart comes from "fish tail". I don't sell well. Ha ha!Dgbird tips:1: There is light cream in the recipe for fish tail, but I forgot to add it. The egg liquid I made without light cream is a bit like a stewed egg. Remember to add light cream when you make it2: If you are afraid of fishiness, you can drop a few drops of lemon juice into the egg tart. The egg tart has a lemon fragrance4: When heating milk, there should be no big fire or medium fire, but a small fire. Generally, it can be heated for about one minute5: I didn't do very well this time, because every time I did it, I was in a mess
Step 1 . Material map: four pieces of flying cake, 150g milk, 30g white sugar, 1 tablespoon condensed milk, and four egg yolks (originally I wanted light cream, but I forgot, and can add 140g light cream)
Step 2 . Take out the skin of the flying cake in advance to thaw, sprinkle some flour on the chopping board, and overlap the two pieces of the thawed flying cake
Step 3 . Roll the dough stick into a large circle
Step 4 . Roll up from top to bottom
Step 5 . Wrap with plastic wrap and refrigerate for 10 minutes
Step 6 . Take out the flying cake and divide it into 13 parts
Step 7 . Take a small dough and press it gently, then overlap the two sides
Step 8 . Roll the overlapped dough into a circle with a rolling rod and put it into the mold
Step 9 . Add milk in a small pot
Step 10 . Then add the weighed white sugar
Step 11 . Add 1 tbsp condensed milk and stir well
Step 12 . Heat with low heat and stir while heating until the sugar dissolves
Step 13 . Separate the egg yolk from the egg white, and use only the egg yolk to make egg tarts. The egg white can be put in the refrigerator and saved for tomorrow's finger cakes
Step 14 . Add egg yolk to the cooled milk until it is not hot, and stir well
Step 15 . Then use a small filter screen to filter twice or three times
Step 16 . Add it to the egg skin, pour 7 minutes each to be satisfied, preheat the oven, heat up and down, 200 ℃, 20 minutes
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