Can be used as protein snacks, such as angel cakes, ladies' fingers, sesame cakes, etc. Everything is fine.
Question 2: What can I do if I leave the egg tart liquid? 10. If it is professionally baked, protein can be used to make Qifeng cake and make cheesecake, and it is also very useful to add it to mousse. But I guess you're not a baker.
Is it okay? A simple recipe, egg white, milk and sugar are steamed with water, and a simple version of double-skin milk comes out:)
Speaking of making egg tarts, do you still divide the yolk yourself? How troublesome it is to buy ready-made egg tart liquid or egg yolk liquid with sugar.
Question 3: How to make egg tart cookies?
80 grams of eggs
240 grams of low-gluten flour
80 grams of butter
Sugar powder 40g
2 tablespoons condensed milk
30 grams of sugar
2 whole eggs
200 ml of pure milk
How to make egg tart cookies
Soften the butter at room temperature, and add powdered sugar and low-gluten flour. Knead into corn kernels, then add 80g whole egg liquid and knead into dough. Don't knead for too long, just stir well. Cover it with a bag and put it in the refrigerator to relax for at least 20 minutes.
Put the loose dough into the egg tart tin foil according to the amount.
Milk is melted with sugar and warm water, and then condensed milk is added.
Stir two eggs evenly, sieve them and add them to the milk.
Put the egg tart water into the crust of the egg tart biscuit. Into the oven, 190 degrees, 20 minutes, below average.
Question 4: How can bagged egg tart liquid be used to bake egg tart ingredients?
Low powder 47 sugar 10
Egg yolk 4 protein 107
Salt-free butter 20 milk 24
Honey 20 sugar 40
condiments
Cream and sugar.
Proper amount of fruit
Steps to Push Music Cake
1. Bake pan 28x28, add 10g sugar to egg yolk, add honey and heat to about 40 degrees! Until the color fades, there are traces!
2. Add sugar to the egg white three times, straighten and slightly bend!
3. Add half of the egg yolk liquid in the first step and stir well! Then add the sieved low powder twice!
4. Because the remaining half of the protein is reserved for a while, beat it evenly with an egg beater! Then add the egg yolk and stir well!
5. Heat the milk and butter until it boils! Pour in the batter and mix well!
6. Pour the prepared batter into the baking tray with oiled paper and scrape it flat! Tap the bottom of the dish a few times to remove bubbles!
7. Bake in the preheating oven 180 degrees 13 minutes! Take it out and shake it on the table after baking! Shake out the heat! Then take out the oiled paper and let it cool!
8. This cake body is the famous hill burrito practice!
9. Tear off the oiled paper when the cake is cold! Cut a circle on the cake with a push bucket!
10. Beat the cream and cut your favorite fruit into pieces!
1 1. Then put a cake in the pusher, add a layer of cream and a layer of fruit! This is repeated layer by layer! Until the push cylinder is full!
Question 5: What can I do with the dough left over from the egg tart? Use1cookie; Make the remaining tart skins into the desired shape and put them in the oven to make cookies.
2 bean paste cake; Put the bean paste into the egg tart skin, seal it, knead it into small balls, press it into a flat shape by hand, and put it in the oven. You can also make mung bean cakes, meat muffins and so on in this way.
3 crispy jiaozi; Make the egg tart skin into dumpling skin, add dumpling stuffing, knead it into jiaozi, and put it in the oven or make fried dumplings.
Question 6: How to make the ingredients of smooth egg tart liquid?
250 grams of milk
75 grams of fine sugar
2-3 eggs
Appropriate amount of cold boiled water
Tender and smooth method of egg tart liquid
Put milk and fine sugar into a pot and heat in water until enough sugar is melted. Pick it up and let it cool.
After breaking the eggs, add a little water and stir. Sift the egg mixture and pour it into cold milk and mix well.
Egg tart liquid is successful.
I use the blue label or the big one for the egg tart skin, and I think these two are brittle. The oven temperature is about 220 degrees for 20 minutes.
Question 7: What can I do with the rest of protein? If it is professional baking, egg whites can be used to make Qifeng cake, beat cheesecake and join Mu Si. But I guess you're not a baker.
Is it okay? A simple recipe, egg white, milk and sugar are steamed with water, and a simple version of double-skin milk comes out:)
Speaking of making egg tarts, do you still divide the yolk yourself? How troublesome it is to buy ready-made egg tart liquid or egg yolk liquid with sugar.
Question 8: I made too much egg tart liquid last time, and then it froze and I didn't want to throw it away. I used it this time, but the egg tart is not like an egg tart. How about freezing it? If it is refrigerated, it can be used. If it is frozen, it can't be used to make eggs. I hope this helps.
I wish you a happy life
Question 9: Beginners make egg tarts and ask why there are bubbles in them. Egg tarts are particularly soft. The method of egg tart is to put the cake crust into a small round pot-shaped cake mold, pour in the egg paste mixed with sugar and eggs, and then put it in the oven; The baked egg tart has a crispy crust on the outer layer and a sweet yellow solidified egg paste on the inner layer.
Development history
Laura Mei Sen pointed out in "Traditional British Food" that as early as the Middle Ages, the British had made food similar to egg tarts with milk, sugar, eggs and different spices. Pointed egg tart is also one of the dishes of the sixth banquet in China in the17th century.
Although egg tart is very popular in Hong Kong, its history in Hong Kong is not long. According to the research of Wu Hao, an amateur Hong Kong historian, in the1920s, there was fierce competition among the major department stores in Guangzhou. In order to attract customers, department store chefs design a "weekly beauty spot" every week to attract customers, and it is at this time that egg tarts appeared in Guangzhou.
There is no exact year when egg tarts were introduced into Hong Kong. Some people say that egg tarts appeared in Hong Kong cake shops from the 1960s+0940s, and entered most tea restaurants from the 1960s+0950s to the 1960s+0980s. At first, the egg tarts in tea restaurants were relatively large, and an egg tart could become an afternoon tea meal. And the taste is sweet and mellow, soft and delicious. Since 1990' s, the number of tea restaurants that also serve bread has gradually decreased, so now only the old-style tea restaurants have their own baked egg tarts, while other tea restaurants order egg tarts from the bread factory. On the other hand, many restaurants in Hong Kong also have egg tarts (small egg tarts). There are also egg tarts suitable for losing weight, and the egg paste is made in protein.
kind
Egg tarts are mainly divided into three categories: butter, cakes and Portuguese.
butter
The crust of butter egg tart is smooth and complete, like a pot-shaped biscuit, with butter flavor, similar to the crust of pies commonly used in West Point, and tastes like cookies, so it is also called cookie crust.
crackling
The crust of pastry tart is a thin layer of pastry, similar to pastry); At west point. However, due to the use of lard, the taste is rougher than that of pastry. In addition, due to the thick crust, the filling of pastry egg tarts is less than that of butter egg tarts.
In addition to egg tarts with sugar and eggs as the mainstream, there are other egg tarts with mixed materials, such as fresh milk egg tarts, ginger egg tarts, protein egg tarts, chocolate egg tarts and bird's nest egg tarts.
Portuguese class
Portuguese cream tart, also known as Portuguese egg tart, is a small cream cake in Hong Kong and Macao, and its surface is black (sugar becomes caramel after being overheated). According to legend, it was invented by nuns of geronimo Monastery in Lisbon at the latest in the18th century. 1837 sold in secular cake shop. At that time, it was called Belinda because the store was located in the Belinda area of Lisbon.