Cooking Steps

1. 

   Step1:First put the melted butter, sugar powder and eggbeater in a into the egg beating basin and stir until they are all fused. Then add the egg liquid and continue to stir. Until it's all fused. The color is lighter.

2. 

   Step2:Add 5g of light cream in A. continue to beat with the eggbeater (you can use the manual eggbeater if the quantity is small

3. 

   Step3:90g flour is put into the flour sieve. It must be sifted in slowly with the flour sieve. The crust will be more delicate.

4. 

   Step4:First, use chopsticks to stir all the powder in one direction into snowflakes.

5. 

   Step5:Slowly knead the snowflake like powder together by hand. Because there is a large amount of butter and cake skin, it is easy to achieve basin light, hand light and dough smooth kneading. Make sure to cover the dough with plastic film. Put it in the refrigerator for at least one hour and take it out.

6. 

   Step6:. mix all materials in B evenly. Cover with plastic wrap and put into refrigerator for at least 6 hours. The formula indicates that the egg soup needs to be placed for a period of time. The taste of the finished product will also be stronger.

7. 

   Step7:You can divide the tappet into two parts. Roll them out into a big pie. It's about thick Zero point four Cm. Then press it directly on the leather surface with a ring-shaped mold. Experience - the more detailed way is to divide the tower skin into 6 equal parts, roll it into a uniform thickness, and then press out the tower skin. Take out the round tower skin, put it into the egg tart mold, and press it gently in a circle to fit it. After all the taps are done, refrigerate them like custard.

8. 

   Step8:Preheat oven 250 degrees. Pour the tower water into the egg tarts. The rest of the tower skin can be made into cookies. Bake in the oven until the custard is slightly brown. Turn the tower skin into light brown. Cool and then carefully pour out the mold.