Soya Milk Dirty Egg Tart Tutorial
Soya Milk Dirty Egg Tart
Whisk eggs with sugar and condensed milk, whisk in evaporated milk and light cream
Sieve the eggs more than twice, pour into the tart crust and bake in the oven for 25 minutes at 200 degrees Celsius
Knead the glutinous rice flour and water into a dough, form into small balls, cook and then pass through cold water
Whisk egg yolks with sugar and low gluten flour. Stir the flour well, add the hot soy milk while stirring
Low heat while stirring to thicken, squeeze on the baked tart
Place the small balls, sprinkle cooked soybean meal can be
Practice:
Egg tart
1. 2 eggs with 35g sugar and 15g condensed milk whisked well
2. 120g of light cream and 150g of milk whisked well, sifted and sifted. Add 120g of light cream and 150g of milk and mix well, sieve twice or more
3. Pour into the tart crust and put it into the preheated oven at 200 degrees for 25 minutes
Small Balls:
1. 80g of glutinous rice flour and 60g of hot water to form flocculent, knead it into a ball and roll it into small balls, skewer them up with a toothpick
2. Add water into the pan and bring it to boil. Squeeze the Kashiwa sauce onto the baked tart, top with the croquettes, and sift over the cooked soybean flour.