Chinese Food
Egg tart dessert shop formula refined egg tart (this student)
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A friend opened a dessert shop. The recipe she learned was the year before last. I can't find it in the book all the time. After reading a lot of online recipes, I haven't made egg tarts. Today, I found the book after cleaning the house. Happy to turn it over. Try it. It's better than the dessert shop. I love myself. I suggest you try it quickly. It's rich in materials and tastes too delicate. Don't worship yourself too much after it. The above is the amount of 2 yolks. I made 12 egg tarts. I bought them online. The size is the type with the most sales. I can increase or decrease by myself according to the proportion. But I think the quantity of 12 is just right. Bake 6 today and try it. Put the tarts in the refrigerator and refrigerate them tomorrow.
Cooking ingredients
Cooking Steps
Step1:Take the tarts out of the freezer. Defrost at room temperature. (about 20 minutes) to prepare the tarts.
Step2:Take a picture of the water tarting materials. You can refer to the brand I used. (ah, I'll advertise without paying for the endorsement.) Find a clean stainless steel container. Add milk (80g), cream (80g), condensed milk (32g) and sugar (20g) respectively. Mix well to make milk liquid. Heat the container with water to make the sugar fully melt (I put this milk liquid container into another container with boiling water to stir until the sugar completely melts. At this time, the stainless steel material plays a role in heat transfer.
Step3:Beat up the yolk (the yolk content of 2 eggs is about 38g) and mix well. Wait for the milk liquid to cool down. Pour the yolk liquid into the milk liquid and mix well. Then sift in the custard powder (6g) and mix well. Then sift the whole water.
Step4:Add the sifted tarts to the egg tarts. 8 points to the full, as shown in the figure.
Step5:In the oven. Lower layer (three layers in my oven. If it's five layers, you can count down to the second layer) heat up and down for. 190 ℃. 25 minutes. (the temperature should be based on your own oven temper. Other homes also have 200 ℃ baking for 20 minutes. You can use 190 ℃ baking for 20 minutes first. Choose one to taste. If it's cooked, change it to 220 ℃ and color it to the color you like
Step6:It's really delicious after completion. Let's try it.
Cooking tips:1. The granulated sugar should be completely dissolved. You can take the method of heating by water separation. You can also directly pour it into the pot and heat it until the sugar melts. Never boil the milk. 2. After the tarts are made, they must be sifted. That is to say, they must be sifted through the flour sieve to remove the particles. Because some Jishi powder will not be dissolved. They must be sifted out. Otherwise, the taste will be affected. 3. Jishi powder can be replaced with low gluten powder or not. Condensed milk is not available or not. There are skills in making delicious dishes.
