I tried a lot of egg tarts, and the water was always unsatisfactory. Sometimes it was very cool after the cold, and sometimes the flour was too heavy, and the rest was after using the egg yolk of 4 or 5 eggs each time. Egg white does not know how to deal with it. This time, I was free to play with the materials in the refrigerator. I found a better recipe for drowning. Good things will come out and share. For details on how to make egg tarts, please refer to my previous recipes. Here, I will give you a modified drowning formula. After baking it, it will not shrink, and it will be fine and uniform. Only one egg will be used, and no protein will be wasted.
The cream was placed in the freezer for the night before (or frozen), then thawed in the freezer, the cream of the liquid makeup turned into a semi-solid, the effect is a bit similar to ice cream
Dig the semi-liquid semi-solid cream into a large bowl, add a small bowl of powdered sugar (or white sugar), an egg (protein plus egg white), stir well
Slowly add glutinous rice flour (about a rice bowl), stir well, the amount can be free, anyway, glutinous rice flour is not like flour, it will not sink into the layer under the egg tart.
Then it is added to the suede normally, and the egg tart making steps are omitted. A total of 14 egg tarts were made in the amount mentioned above.