Question 1: What is egg tart water Portuguese egg tart: Nestle pure milk: Nestle light cream: pure egg yolk egg liquid

2 than 1 than 2

Question 2: What do you need to make egg tart liquid Eggs light cream Milk

Question 3: What is the recipe for KFC egg tart water in egg liquid? 250 ml of pure milk

500 ml of light cream

400 ml ml of egg liquid

This is the amount to do a batch, should yield about 40 it, their own home to do you can halve the material.

To say, KFC with the egg is sweet, which has been added sugar, if you do it at home, with 125 ml of milk, 250 grams of light cream, you can add 4-5 yolks (as long as the yolks, filtered out the egg whites), about 40 grams of sugar, it is best to sugar first crushed a little bit,

so that it is easy to melt

Stirred well and poured into the tart crust baked on the oven 30 minutes at 200 degrees Celsius.

Be careful not to pour too full, 6-7 minutes full is good, the egg will expand with heat,

too full will flow out.

The tart crust used by KFC is made by Sinanen, and Zhengzhou is Sinanen's home base, so you can buy frozen ones at the bakery, which sells for 16 bucks for a pack of 18.

I don't know if they sell it anywhere else, but it's too much of a hassle to make it yourself. ......

You can add something else according to your own taste, such as honey beans ah, chocolate ah, yellow peaches ah and so on

If you add these ingredients, you have to put the ingredients and then pour the egg, remember not to pour too full

Question 4: KFC's egg tart liquid what brand of egg tarts Egg tarts are the "four heavenly kings of the Cantonese morning tea (shrimp dumplings, steamed dumplings, barbecue pork buns, egg tarts), the four king of the Cantonese morning tea (shrimp dumplings, steamed dumplings, barbecue pork buns, egg tarts). Shumai, dry steamed dumplings, barbecued pork buns, egg tart)" one.

Egg tart in Taiwan is known as egg tart, tart English tart phonetic translation, meaning that the filling is exposed pie, egg tart that is filled with egg pulp tart. baked egg tart outer layer of crispy tart skin, the inner is sweet yellow solidified egg pulp. Cantonese egg tarts appeared in Guangzhou around 1920, and some bakeries in Hong Kong began to sell egg tarts around 1940, and they were gradually introduced in Cantonese morning tea in 1950.

Second, the characteristics of egg tarts

There are two kinds of egg tart crust: one is puff pastry, called puff pastry, is a kind of egg tart crust that is splattered with crumbs when you bite it down; the other is butter crust, called shortcrust pastry in English, which is made by adding a lot of butter, and therefore has a kind of cookie flavor. In the beginning, there was only shortcrust pastry in Hong Kong, and then Tai Cheong Bakery (a very famous egg tart store in Hong Kong) used cookie dough to make egg tart crust, which was a great success. Now in Hong Kong to do a good job of egg tarts, one is Tai Cheong Bakery, one is Sandal Island Bakery. Tai Cheong mainly makes butter crust, while Sandal Island mainly makes puff pastry. Chris Patten, the last Governor of Hong Kong, especially favored Tai Cheong egg tarts, so Tai Cheong egg tarts are also called Fat Patten egg tarts. Egg tart crust in Sandalwood Island is divided into water crust and oil crust: water crust is mainly egg-based, while oil crust is mainly butter and lard-based. Egg tart crust is made with two layers of water crust wrapped with a layer of oil crust to form a sandwich, which is baked in a more layered way. Water skin and oil skin are invented by Hong Kong people. Hong Kong people do egg tarts there is another feature is to use only Chinese eggs do not use the United States eggs, they think that the United States eggs do not have Chinese eggs eggs taste strong.

Egg tarts as a leisure food, has been slowly popularized in the mainland, go to the egg tart store to eat egg tarts has become a fashion. When people go shopping, they are often first attracted by the tantalizing smell of egg tarts. After eating an egg tart for the first time will be its crispy, silky, delicious, sweet and rich flavor conquered, and become its loyal supporters.

Third, the nutrition and efficacy of egg tarts

Egg tarts are very high in calories, the calories of an egg tart is equivalent to a bowl of rice. And egg tarts have a crispy and soft texture, so it's easy to eat more. The calories of an egg tart is about 300 calories, eat two or three egg tarts at once, to jog for an hour to consume these calories.

Egg tarts contain a lot of fat, and most of it is unsaturated fatty acids. So eating an egg tart you will eat in very much fat, not easy to consume, plus it is not easy to have a sense of satiety, accidentally will eat more. Egg tarts contain fat, saturated fatty acids accounted for 56%, according to relevant studies, the composition of the tart is very detrimental to cardiovascular health.

So, even if the egg tart is delicious, eat egg tart must have a degree, can not eat often, once can not eat too much.

Question 5: What is the recipe for KFC egg tart water? Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of granulated sugar, 4 egg yolks, 15 grams of condensed milk (according to taste to decide to put or not.). After putting condensed milk, the milky flavor of the egg tart water will be more fragrant.

Question 6: What determines the dilution of the egg tart liquid The dilution of the egg tart liquid is directly related to the amount of milk and flour you add.

In addition to milk, eggs and sugar, you need to add 1:1 whipping cream with milk, and the right amount of low gluten flour, so that the baked tart water will not be thin.

Question 7: do tart left over tart liquid, what can be done 10 points If you are a professional baking, the egg white can be taken to do chiffon cake, beat cheesecake, add in the mousse is also very good to use. But I guess you are not doing baking

Well a simple recipe, egg white with milk and sugar together in the water to steam, out of the easy version of double cream:)

That said, do tart also divided into their own yolks? I'm not sure how much trouble it would be to buy a ready-made tart liquid or a sweetened egg yolk liquid on the occasion.

Question 8: What is the state of the egg tart liquid to be beaten into? Flow, a little like pouring oil like the flow on the line

Question 9: What is the state of the egg tart liquid after the test solidified state, very soft

Question 10: Seek the recipe for the egg tart liquid Ingredients

Milk 250g

Light cream 250g

Egg yolks 80g

Whole egg 50g

Whole egg 50g

Sugar 70g Method

1, mix 70g of sugar with the milk and heat on low heat to melt the sugar.

2. Separate the egg yolk from the egg white.

3. Beat the egg yolks and whole eggs well. Add milk, light cream in two parts. Stir well again.

4. Strain through a sieve. (Remove impurities and air bubbles in the eggs)

5, pour into the pre-made tart crust (7 minutes full). You can add mango and other fruit pulp (such as the leftmost two).

6, 200-230 degrees, upper and lower heat, middle layer, bake for about 20 minutes