Practice: 1. egg tart or muffin mold set, I use disposable aluminum foil to do the kind, than ordinary paper muffin cup hard, conducive to the molding, but also save the wash, used to throw. :p 2. egg tart skin materials: (about 10-12 count) 200g cream; powdered sugar 150g; salt 1g; 2 eggs; milk powder 80g; low gluten flour 300g

Egg tart tart skin practice: cream + powdered sugar + salt mix well, add eggs, milk powder and flour, all mix well (amount of more than can be divided into sub-slowly add) in the refrigerator to a little bit of hard ice, because of the melting point of cream is high, the dough is too soft! It is not easy to mold. At this point you can take out and roll into a sheet to fill the mold, my little experience is that if the dough is a little dry you can use a large piece of plastic wrap to wrap the dough and roll it will not fall apart.

3. Egg wash materials:

Egg yolks 50g; 3 eggs; milk 250g; try personal preference can also add appropriate coconut milk; sugar 50g; edible flavorings moderate

Egg wash practice: eggs + egg yolks + flavorings beat evenly, heat the milk to melt the sugar, cooled down and then blended to the previous egg wash; note that oh, it must be cold before mixing, or else it can be! Egg drop soup ~ Finally, pour the egg mixture in turn to the tower skin to go, high heat baking until you can smell the aroma, the egg mixture solidified does not flow can be. It will take about 15 minutes or so, but if it's too long, it'll get old.

Portuguese egg tart

Raw material recipe Shortening material: flour 500 grams of white oil 1.125 kilograms

Egg paste: sugar 1.5 kilograms of eggs 1.5 kilograms of water 1.5 kilograms

Crust: flour 1 kilograms of 200 grams of eggs, water moderately

1.make the shortening: the 500 grams of flour and melted white oil mixed well, rubbed through the shortening.

2.

2. Make egg syrup: 1.5 kilograms of sugar and 750 grams of water, burned into syrup, and then add 750 grams of cold water and stir, 1.5 kilograms of eggs will be swept into the syrup, stirred into the egg syrup.

3. Preparation: 1 kilogram of flour, 200 grams of egg, add water and knead until not sticky, and then the shortening into the package, with a rolling pin rolled thin (about 1 cm thick), and then folded into four layers, and then rolled thin. Repeat the folding process three times, and then roll out the dough to 0.3 cm thick.

4. Shape: Place the cake into a saucer-shaped mold and spoon the egg mixture into it.

5. Baking: Bake in the oven for about 13 minutes.

The easiest way

Raw materials Eggs, flour, refined salt, sugar, cooked lard, butter, rice wine moderate.

Procedure: Crack the eggs into a bowl, add the wine and salt and stir well; ② Mix the eggs with the flour, add the sugar and wine, mix and roll into a round cake, pinch the edges into a rolled flower shape, bake in the oven for about 10 minutes. Remove from the oven and pour in the beaten egg yolk mixture.