I want to make durian cake but I feel that it is too much trouble to do the pastry. What should I do if I don’t have enough egg tarts when I’m doing egg tarts? What if I don’t have enough pies for the apple pie to use some stuffing? Keke, maybe this recipe can help you~! Especially convenient, egg tarts are no longer just used to make egg tarts. Special tips please see tips! P.S. If you have a like-minded food, you want to share your food and welcome you to add a WeChat chat, but, Wechat! ! Thank you for your cooperation! Micro signal: When adding Michelle174486, please note: Under the kitchen + your username in the kitchen~
First, the egg tart must be taken out in advance and thawed. Press it by hand and the suede is already soft. Egg tarts should be selected without being deformed or frozen in the refrigerator for too long, otherwise it will be difficult to remove the tin foil bottom when it is to be shaped, and it is easy to break the skin.
Today I am using apple stuffing. For the practice of apple filling, I can search for another apple pie of my recipe, which is described in detail. Of course, you can also use other fillings, such as pineapple durian red bean scent, etc. What do you do ~
Preheat the oven and fire up and down 185 degrees. After softening the egg tart, leave the bottom of the tin foil first, fill it directly into the cool filling, fill it in five or six minutes, don't greedy to feed too much, or you won't be able to pinch it.
The pineapple filling left in the pineapple cake was also used by me. Fill in the filling and take some tin foil to fold it. If the filling juice is too much, remember to pour the water a little, otherwise it will not be pinched.
Use your thumb and forefinger to fold the edge of the suede in half. (Pinch the edge, don't pinch it.) The softened suede is very easy to pinch. If you are afraid of the stuffing water flowing out, you can bring disposable gloves in advance. The picture is pinched, and the process of pinching can't be taken.
Gently remove the tin foil at the bottom of the suede by hand, be careful not to break the skin (if you feel that the tin foil is difficult to take down, please see the tips!!)
Use a sharp knife on the surface to make a knife and put it into the baking tray. Remember to pad a piece of oil paper to avoid sticking the bottom. Note that it is oil paper, not tin foil, tin foil will stick to the bottom.
Brush the egg liquid, if you feel that the egg liquid is not enough to waste, you can also use the egg liquid. For example, I just licked the juice in the apple filling to brush the surface. The reason is that the skin is not allowed to be baked during the baking process. Dry, not necessarily egg liquid.
Bring in a preheated oven and bake in the middle layer for 20-30 minutes. Please adjust according to your own oven. Bake to the surface golden.
Take a bite, crisp and visible
A few kitchen friends have said that it is more difficult to go to tin foil. It may be because of different brands of egg tarts. It is easy to go to tin foil when I am doing it, but if your suede and tin foil are stuck tightly, you can The tin foil is sent to the oven for roasting. After the final setting has been made, the tinfoil can be easily removed after the tearing. Finally, it is better to bake the color.