Star shell composition and method

Butter -73g

Sugar powder-60g

Almond powder -20g

Cocoa powder-20g

Low-gluten flour-146g

Whole egg liquid-60g

Egg yolk-1 piece (inner coating of tower shell)

Cream -5g (inner coating of tower shell)

Cocoa powder -2g (inner coating of tower shell)

Soften 1 butter at room temperature, add sugar powder, almond powder, cocoa powder and low-gluten flour, and mix into gravel.

2 Add the whole egg liquid and knead into dough.

3. Roll it into a thickness of 2.5 mm and put it in the refrigerator for 30 minutes.

4. Take it out, cut it into strips, put it in a mold, and freeze it for 2 hours.

5. Take out the frozen egg tart and bake it in the oven 160℃ 15 minutes.

6 1 yolk? 5g whipped cream? 2g cocoa powder is mixed evenly.

7. Take out the baked cassava flour, brush the egg yolk liquid evenly inside, bake in an oven at 150℃ for 10 minute, then take out and cool and demould.

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Chocolate Ganesh

Cream-280g

Honey -47 grams

Dark chocolate-228g

Butter -47 grams

1 Cream and honey are poured into a pot and boiled.

2 Pour in dark chocolate and mix well.

3 add butter and continue to stir evenly (thick as silk)

Pour it into the cooled egg tart skin, put it in the refrigerator for 2 hours, take it out and sprinkle some chocolate chips.

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Ganesh's silky taste is really delicious without friends! ! ! !

Egg tart is crisp and delicious! !

Try it quickly.