material

Ingredients: 4 egg yolks, 1 10g condensed milk, 1 10g water, 80g sugar and vanilla extract.

working methods

If you want to make your own egg tart skin, there are several ways to choose from:

300 parts of high-gluten flour, 350 parts of low-gluten flour, 300 parts of water and 450 parts of cream. Mix high-gluten flour and low-gluten flour with water, knead and shape, and refrigerate for 4 hours. Roll it into dough, coat it with cream, roll it at 60% off, then roll it at 70% off, store it for 2 hours, roll it at 70% off twice, put it in the refrigerator 1 hour, and roll it at 70% off twice (* * * six times) after taking it out. After molding, it can be refrigerated overnight, so that the dough will not shrink when baking. You can make egg tarts with the weight I said four or five times.

Divide the tart skin into small pieces, roll it into small round cakes, and press out a nest of egg liquid by hand: water and condensed milk are heated to 80 degrees, then cooled to 60 degrees, and sugar is added, and the yolk is stirred evenly. I added vanilla extract, and it's okay without it.

Pour the egg liquid into the egg skin until it is 7.8 minutes full, because the egg skin will shrink after baking.

Bake in an oven at 200 degrees for 30 minutes. An egg tower that is eaten immediately after baking.