German Pudding Mochi Egg Tart

Ingredients:

Puff pastry: 45g butter, 60g white sugar, 45g sterile whole egg liquid, 170g low-gluten Flour

Mochi: 100g fresh milk, 90g glutinous rice, 20g white sugar, 10g butter

Egg tart liquid: 3 sterile eggs, 20g white sugar, 90g fresh milk, 90g Liquid whipping cream

Method:

1. Melt 45g butter in water and 60g white sugar, stir well, add 45g sterile whole egg liquid, stir well, sift in 140g low-gluten flour and stir Knead the dough evenly, divide it into 6 portions, and fit into small cupcake molds.

2. Stir 100g fresh milk and 20g white sugar, sift in 90g glutinous rice, cover with plastic wrap and poke a few holes, boil water in a pot and steam over high heat for 25 minutes, knead in 10g butter while hot, and knead until smooth Divide the uniform glutinous rice ball into 6 equal portions and put them into paper cups.

3. Prepare three sterile eggs, separate 3 egg yolks, 20g white sugar, 90g fresh milk, 90g liquid whipping cream, mix well and sift the egg tart liquid, scoop it into the cupcake, about 90% full, and poke Remove the bubbles and place in the middle rack of the preheated oven, heating up and down to 180 degrees for about 30 minutes.

Fire-roasted cloud toast

Ingredients:

One sterile egg, 1 piece of toast, 20g white sugar

Method:

1. Separate the yolk from 1 sterile egg, mix the egg white with 20g of white sugar, beat with a whisk until it lifts up without dripping, and spread it around the toast.

2. Pour the egg yolk in the middle, put it into the middle layer of the preheated oven, and heat it up and down to 190℃ for about five or six minutes. It is recommended to take it out at any time to check the color and take it out if you are satisfied with it to prevent it from being burned.