Egg tart skin (9 pieces)

Low gluten flour 6g

Cream 85g

70 grams of milk

2 egg yolks

25 grams of sugar

manufacturing method

1. Stir the whipped cream, milk and sugar evenly, heat until the sugar is completely melted, and then add the egg yolk after cooling;

2. Add low-gluten flour and mix well (egg tart water is finished);

3. Pour the prepared egg tart water into the egg tart skin until it is seven minutes full;

4. Put it in a baking tray, and then put it in a hot oven. Bake in an oven at 2 10℃ for 25 minutes.

Method 2:

1. Put the milk, condensed milk and white sugar into the same container, stir evenly, and heat until the sugar is completely dissolved;

2. After cooling, add the egg yolk and stir evenly, and the egg tart water is finished;

3. Pour the egg tart water into the egg tart skin, do not fill it to prevent it from overflowing when heating;

4. Bake in the oven (200℃) for about 20 minutes.

wheat straw

Basic materials

Egg tart skin material:

250g butter, sugar 140g, flour 480g (sieved), egg 1, wheat straw powder 10g (sieved).

Filling material:

450ml water, sugar 175g, a little cyan (optional), 5 eggs, 60ml fresh milk and 50ml fresh wheat straw juice.

manufacturing method

Skin exercises:

(1) Pour butter, sugar, wheat straw powder and flour into a food blender and mix evenly at low speed;

(2) Then add eggs and beat all the mixture into dough;

(3) putting the dough into a mould, and pressing out a plurality of round mould doughs for later use.

Filling practice:

(1) Boil water and sugar together, turn off the fire, add cyan and wheat straw juice, mix well and let cool;

2. Gently break the eggs, add fresh milk, stir well, then add the cooled wheat straw juice, stir well, filter and put it in the refrigerator for cooling;

(3) Pour the cooled wheat straw mixture into the prepared round mould dough and bake at 200℃ for 30 minutes.