Tappi material: low flour 135g, high flour 15g, ghee 23g, water 75g, and flaked ephedra 90g (inclusive).

Tower liquid material: whipped cream 105g milk 83g low powder 8g egg yolk 2 white sugar 30g condensed milk 7g (can be put or not according to taste. After putting condensed milk, the milk taste of egg tart water will be more fragrant. )

The dosage of the original formula is:

A.Tappi material: 270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flaked hemp seed, and water about 150g.

B. Egg tart water materials: whipped cream 2 10g, milk 165g, low-gluten flour 15g, fine sugar 63g, four egg yolks and condensed milk 15g.

1. Mix high-gluten flour, low-gluten flour, ghee and water into dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.

knead flour into dough

2. Wrap the flaky horse unicorn tightly with plastic film and beat it with a walking pestle to make it thinner. This way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks. The hardness of thin horse unicorn should be basically the same as that of dough. Take out Ma Qilin for later use.

Beat the thin horse unicorn.

3. Apply a thin powder on the chopping board and roll the loose dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin. Put Ma Qilin in the middle of the patch.

4. Fold the patches on both sides to wrap Ma Qilin. And crush one end.

5. Press the dough sheet from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out. This is the first time to get a 60% discount.

6. Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with a dough stick again, roll it into a rectangle, and then fold it in half again. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes.

7. Open the loose dough outward, pat it gently with a noodle machine, roll it into a rectangle, and then fold it in half three times.

8. Roll out the three-fold dough sheet and roll it into a thick dough sheet. Use a wallpaper knife to cut off the extra edges for shaping.

9. Roll up the dough from the long side.

10. Wrap the rolled dough with plastic wrap, refrigerate for 30 minutes and relax.

1 1. Roll the loose dough into pieces with a thickness of about 65438±0cm.

12. Dip (1 1) in flour, and then put the flour-stained side up into an oil-free egg tart mold. Pinch it into the shape of an egg tart mold with two thumbs.

13. Put the egg tart water into the pinched egg tart skin (78% can be filled) and bake in the oven. The baking temperature is about 220 degrees Celsius for about fifteen minutes.

The practice of egg tart water:

1. Put the whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating, and leave the fire after the sugar melts and cool it slightly; Then add the egg yolk and stir well.

2. Sieve the flour, add (1) and mix well. Then, the prepared egg tart water is filtered and poured into the egg tart skin.