Sour skin:

60g butter, 48g powdered sugar, 0.2g salt/kloc-0, 42g egg liquid, 0.70g low-gluten flour/kloc-0 and 9.5g cocoa powder.

Egg tart liquid:

270 grams of cream, 60 grams of condensed milk and 67 grams of egg yolk.

step

1, butter softens at room temperature to the point where fingers can easily poke holes, add powdered sugar and salt, and beat it to a slightly white color.

2. Add the egg liquid several times, and then add the next egg liquid after each complete fusion until it is evenly stirred. If water and oil are separated, stir in warm water until they are mixed.

3. Sift in cocoa powder and low-gluten powder and stir until there is no dry powder.

4. Divide the dough into 6 parts and put it into a paper cup. Bake in oven 160 degrees for 20 minutes.

5. Prepare egg tart liquid, mix egg yolk, condensed milk and whipped cream evenly, and sieve again.

6. Pour the tart liquid into the baked crust, bake at 180 degrees for 25 minutes, and bake at 200 degrees for 5 minutes for coloring.

7. After the baked cookie tart is cooled, sieve it with cocoa powder and decorate it with crispy beads.