[tomato formula] vegetable egg milk tower - convenient, fast and nutritious-You Are Foodie

By Tammy
70

[tomato formula] vegetable egg milk tower - convenient, fast and nutritious

A cup of milk tea and a vegetable egg milk tower for breakfast are convenient, fast and nutritious. Every time Xiaobian sees this thick vegetable egg milk tower in a book or on the Internet, Xiaobian is really greedy, so he makes this tomato to taste!

Step 1 . Make Tapi. Mix 150g of low gluten flour, 75g of corn starch, 4g of granulated sugar, and salt all into a kneading pad. At the same time, put in the butter cubes that have just been taken out of the refrigerator and use a scraper to continuously slice them.

Step 2 . After cutting and mixing the flour and butter, as shown in the picture, the flour and butter blend together and form granules

Step 3 . Mix the beaten egg mixture with milk and pour it into the previous step

Step 4 . Use a scraper to stir the dough, starting from its initial granular form and gradually turning it into a basic ball. If there are a few residual particles, it doesn't matter if the dough looks like a basic ball, but still loose. Then, it can be placed in a fresh-keeping bag and flattened, refrigerated for at least 1 hour, and left to stand, making it easier to roll out

Step 5 . After 1 hour, remove the dough from the refrigerator and sprinkle a thin layer of flour on the cutting board. The surface of the dough should also be sprinkled with flour. When rolling, be careful not to stick and roll the dough to a flat surface with a thickness of 0.2-7.5px

Step 6 . Place the 6-inch mousse circle on a baking tray lined with baking paper, transfer the dough into the mold, and tightly fit the dough around and at the bottom without any hanging areas. Use a small knife to trim the edges of the pastry to a height of approximately 125px

Step 7 . Lay a small piece of baking paper on the bottom of the tower skin, then place an appropriate amount of rice or beans flat to flatten the tower skin

Step 8 . Put it into a preheated oven, with the middle and lower layers, and bake at 170-180 degrees Celsius. After 20 minutes, take out the rice and baking paper used to hold the rice, and bake for another 10 minutes until the crust turns a light yellow. Remove it

Step 9 . Make egg and milk mixture. Boil 150g of milk in a pot to 80 degrees Celsius, turn off the heat, add 20g of butter to melt, stir quickly with a small spoon, let cool and set aside for later use

Step 10 . Pour 30g of whole egg mixture, 2g of salt, and 10g of low gluten flour into a bowl and stir quickly with a spoon

Step 11 . Pour the mixed liquid from the previous step into the milk butter mixture in two parts, stir well each time, and then add the next one

Step 12 . At the same time, add a little salt to hot water and blanch the vegetables until they are cooked. Put the vegetables in cool water to absorb the moisture, then put them into the tower skin. Pour the mixture into the tower skin and it should be about 80-90% full

Step 13 . Place it in a preheated oven at 170 degrees Celsius, in the middle and lower layers, and bake for about 40 minutes until the surface is golden and slightly charred, and the egg mixture solidifies

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