I don't want a recipe !!!!!!!!!!!!!! S.O.S

(Normal SIZE Egg Tart 8 pcs)

Sweet Crust

Butter 70g

Frosting 25g

Egg Yolks half

Flower Milk 14g

Gluten Flour 110g

Egg Cream

2 eggs

40 g of flower milk

50 g of sugar

Sweet Crunch:

1. Beat the butter and sugar well, add the eggs and smooth

2. Add the flower milk, sift in the flour, and form a dough. Snow for 30 minutes

3. Divide the dough into 8 equal portions, then roll and press into tart molds

4. Use a fork to make holes in the tart skin, and snow the tart skin for 30mins until it hardens to prevent shrinkage during baking

Egg white:

1. Dissolve the hot water and sugar in boiling water, then add the buttermilk and egg and stir well after freezing

2. Filter the egg white through a sieve to remove any impurities and egg bubbles

3. p> 3. Pour the egg mixture into the tart mold until it is eight minutes full, and bake it in the lowest compartment at 220 degrees for 10 minutes

- If the egg mixture is cooked at the outer part but not yet solidified at the center, turn the oven temperature to 0 degrees and bake the egg mixture for 5 minutes more at the remaining temperature

- If you want to bake the tart on top of a poorly wrapped mosquito paper, bake the tart for 15 minutes in the lowest compartment at 220 degrees, and bake it for 5 minutes more at the remaining temperature, and then bake it for 5 minutes more, then the tart will be done

(Normal) p> Sugar 50 g

Sweet Crunch:

1. Beat butter and sugar well, add eggs and smooth

2. Add flower milk, then sift flour and roll into a dough. Snow for 30 minutes

3. Divide the dough into 8 equal portions, then roll and press into tart molds

4. Use a fork to make holes in the tart skin, and snow the tart skin for 30mins until it hardens to prevent shrinkage during baking

Egg white:

1. Dissolve the hot water and sugar in boiling water, then add the buttermilk and egg and stir well after freezing

2. Filter the egg white through a sieve to remove any impurities and egg bubbles

3. p> 3. Pour the egg mixture into the tart mould until it is eight minutes full, and bake at 220 degrees for 10 minutes in the lowest compartment

- If the egg mixture is cooked at the outer part but not yet solidified at the center, turn the oven temperature to 0 degrees and bake the egg mixture for 5 minutes more at the remaining temperature

- If you bake the tart on top of a kissing paper, put it in the lowest compartment and bake at 220 degrees for 15 minutes, and then bake the egg mixture for 5 minutes more at the remaining temperature, please refer to: fat_family. mysinablog/index?op=ViewArticle&articleId=136437,