Lazy man version - original egg tart-You Are Foodie

By Joseph
67

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!

Main Ingredients

Sugar appropriate amount
egg 4
milk A moderate amount of
Condensed milk appropriate amount
Flying cake Four pieces

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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