Egg tart ingredients
Main ingredient: a piece of broken pastry
Ingredients: coconut milk, milk powder, condensed milk, custard, eggs, honey
Seasoning: sugar, salt
Processing
Make a round of pastry and put it into the egg tart mold, mix the egg tart water and pour it into the mold, bake it and serve it
Precision
Specifications
To make
To make
Cooked in the egg tart, it is made of coconut milk, powdered milk, condensed milk, eggs and honey. p>Coconut milk, milk powder, condensed milk, salt, eggs, honey together into a small pot to mix, pour into the water, sugar, custard powder mixing sieve that is a wide egg tart water. Take out the rolled out puff pastry from the refrigerator, thaw it slightly and press it into a round skin with a mold, pinch it into the chrysanthemum marigolds, pinch it well, pour it into the egg tart water (only 2/3 full) and put it into a baking tray, bake it for 20 minutes with the upper fire at 156 degrees and the lower fire at 145 degrees.
Features: Crispy skin, tender filling, rich in nutrients
The key to making egg tarts
1) The egg tart liquid should be well blended;
2) After the skin is pinched into the chrysanthemum marigolds, the edges of the puff pastry should be kept a little bit higher than the edges of the marigolds;
3) When pouring the egg tart liquid, it should not be drizzled into the marigolds between the marigolds and the puff pastry, or the finished product will not be easy to come out;
4) The baking time should not be too long, and the temperature should not be too high. The time should not be long and the temperature should not be too high.
Variety variations: a similar approach to Cantonese-style egg tarts can be used for fruit fresh milk marigolds, fruit cream marigolds and so on.