1, blueberry tart:
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Ingredients: 20g blueberry, 10 egg tart skin.
Accessories: light milk120g, 3 egg yolks and 40g sugar.
Practice: prepare eggs and fresh milk, sugar for later use, fresh milk with sugar for heating and stirring, milk for cooling, add egg yolk for stirring, and filter with a strainer, so that the egg liquid will be more delicate and the egg tart skin for later use. Pour the prepared egg mixture into the egg tart skin for 8 minutes, set aside blueberries and preheat the oven. Heat the middle layer at 200 degrees, bake for about 20 minutes, bake the egg tart and let it cool for 3 minutes. Add blueberry sauce.
2, apple tart:
Ingredients: 12 egg tart skin.
Accessories: whipped cream 1 10g, milk 80g, refined sugar 60g, custard powder 7g, condensed milk 8g, low-gluten flour 8g, 2 egg yolks and an appropriate amount of apples.
Practice: Take the tart skin out of the refrigerator in advance, and then repair it when it becomes soft. Pour whipped cream, milk, fine sugar, custard powder and condensed milk into an empty bowl, put the bowl into a pot, stir the liquid with high fire until all the fine sugar is melted; Take it out and put it aside to cool, separate the egg white from the egg yolk, and remove the egg yolk for later use. After the liquid is cooled, add low-gluten flour, pour in the stirred egg yolk liquid and stir the liquid evenly. Sieve the liquid to get egg tart water, wash the apples, peel them, then cut them into diced apples, put a few diced apples in each egg tart skin, then pour in the egg tart water until it is 6-7 minutes full, put them in a baking tray, and put them in.
3, jujube egg tart:
Ingredients: 12 egg tart skin, 7g low-gluten flour.
Accessories: appropriate amount of red dates, whipped cream 1 10g, milk powder 8g, warm boiled water 72g, 2 egg yolks 7g, condensed milk 5g, custard powder 5g and refined sugar 40g.
Practice: Take the egg tart skin out of the refrigerator in advance, do some repair work after softening, prepare red dates, clean and drain water, remove the core from the red dates, cut them into small particles, pour the light cream into the bowl, add the fine sugar, add milk powder, pour warm water, add custard powder, add condensed milk, put the bowl into the pot, and stir while heating with low fire until the fine sugar is completely melted; Take out the bowl, put it aside for cooling, weigh the egg white and egg yolk, and take the egg yolk for later use. After the liquid in the bowl is cooled, add the egg yolk and low-gluten flour, stir evenly, sieve to obtain egg tart water, add a proper amount of red dates to the bottom of the egg tart skin, and then pour the egg tart water until it is 6-7 minutes full; Move into the baking tray; Bake the baking tray in the preheated oven.
4, mango egg tart:
Ingredients: mango 1, 4 egg tart skins, egg yolk 1, 80ml milk.
Accessories: sugar, condensed milk, flour.
Practice: Peel and cut the mango into pieces, pour the milk into a bowl, add a proper amount of condensed milk and sugar, and stir while cooking until the sugar melts. When the milk is cooled to room temperature, pour in egg yolk liquid, pour in proper amount of flour and stir until there are no particles, and add egg tart water. In the middle layer of the preheated oven, the fire is up and down, 2 10 degrees, and about 20 minutes, focal spots will appear.
5, cherry tart:
Ingredients: 350g of fresh cherry, 60g of fine sugar, 75g of water and 8 pieces of egg tart skins.
Accessories: 5ml lemon juice, 1g salt, 10g corn starch.
Practice: Wash fresh cherries, remove the stones, put the cherries after removing the stones into a pot, add fine sugar and water, heat in a small pot, stir while boiling to dissolve the sugar, turn to low heat and cook for another minute, filter the cooked cherries, and weigh the filtered cherry syrup, which needs 200 grams. If it is not enough, add water to 200g, and then pour 200g of cherry syrup into the pot for later use. Add 25g of water to corn starch and stir it into water starch. After the cherry syrup in a small pot is boiled, pour in water starch and stir until it is thick and transparent. Turn off the fire, pour the cooked cherry syrup back into the cherry, stir the syrup and cherry evenly, add salt and lemon juice and stir evenly, and the cherry filling is ready. Cool the cherry stuffing and put it in the baking tray.
6, flying cake tart:
Ingredients: 2 sweet flying cakes.
Accessories: egg 1, egg yolk 1, whipped cream 100ml, fresh milk 70ml, sugar 40g, low flour 10g.
Practice: two flying cakes overlap, rolled up from one side and rolled into a tube. A dough drum can be cut into twelve equal parts, and two small pieces are stacked together. Dip some flour in the bottom, flatten it with a mold, and knead it in the egg tart mold. The bottom is thinner and the edge is higher than the egg tart mold. Refrigerate the prepared tarts in the refrigerator for 20 minutes, measure out whipped cream and milk, add sugar and cook over low heat.
7. Original egg tart:
Ingredients: egg 100g, milk 200ml, low-gluten flour 10g, and 7 egg tart skins.
Accessories: sugar 10g, condensed milk 10g.
Practice: thaw the prepared milk, condensed milk of Nestle and two eggs ten minutes in advance. First, pour the condensed milk with milk sugar into a small pot, add sugar and heat it slightly to promote the melting of sugar. You just need the yolk. You can use an egg white separator to stir the egg white evenly. Just after heating and cooling, add egg yolk and flour, stir well, pour into the thawed egg tart skin and put it in the oven to start baking. I use it.
8. Portuguese egg tart:
Ingredients: 90ml milk, 1 whole egg, 2 yolks, 9 tarts.
Accessories: sugar 40g, whipped cream 130ml.
Practice: Prepare all the materials, add sugar to the milk and slowly dissolve it with low fire, air-cool, pour in 130ml light cream, take another container and break up two yolks and one whole egg, pour the stirred egg liquid into the mixed liquid of milk and cream evenly, filter the egg tart water with a sieve to remove impurities, and put the egg tart water into the egg tart skin, being careful not to be too full, about 2/3.
9, strawberry tart:
Materials: 1 1 egg tart skin, 150ml whipped cream, 80ml milk.
Accessories: 3 strawberries, 8g condensed milk, 10g low-gluten flour, 30g sugar and 2 egg yolks.
Practice: Prepare materials, wash strawberries and cut them into small pieces, pour whipped cream into a large basin, add milk, add condensed milk, add sugar and water, heat until dissolved, cool, add egg yolk and stir well, sieve in flour and stir well, filter the egg tart liquid, put strawberries into the egg tart liquid, pour it into the egg tart liquid for 8 minutes, preheat the oven at 265,438+00 degrees, and bake the middle and lower layers for 25 minutes.
10, Purple Potato Egg Tart:
Ingredients: 50g purple potato, egg tart skin 12.
Accessories: sugar 40g, milk 90g, whipped cream 130g, egg 1 piece, and 2 yolks.
Practice: Prepare all the ingredients, first stir the milk and sugar evenly, then add the light cream and beat the eggs evenly for later use, mix all the ingredients together and stir evenly, filter them for later use, cut the purple potato into small pieces and steam them for later use, and all the ingredients are ready. Children put the purple potato in the egg tart skin, then put the egg tart liquid in it and preheat it in the oven at 200°C 10 minute.