Recipe: A good way to consume protein! Smooth and smooth egg tart

Home Cooking Recipe: A good way to consume protein! Smooth and smooth egg tart

Notes:

Every time I finish the ice cream and the tapi, I will have a lot of protein that I can't digest. Naturally, I think of the protein tart of Taichang cake house that I went home every day when I went to school. It is an authentic Hong Kong-style egg tart, crispy cookie bottom, milky protein stuffing, and a bite of hot simmer just before it comes out, and enjoy the heat and care, then the happiness will never be forgotten. After searching for a half-day online, I couldn't find the recipe for it. I had to feel my own groping. Do not seek perfect re-engrave, but seek for innocent protein = _ = Fangzi is still in the exploration stage, I have done it twice, and will continue to optimize each time afterwards. Tapi recommends using the traditional Hong Kong-style egg tarts to find the "Hong Kong-style egg tarts" in the kitchen, and find a reliable reference. If you want to be lazy, you can use the skin of the popular Portuguese clams. The ratio. Fangzi can make egg tarts 7-8 wall cracks recommended hot! !

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare materials. Mix milk, cream, sugar, condensed milk in a bowl, heat in a microwave oven (about 1 minute, do not boil), stir until the sugar is completely melted. The mixture is cooled, put into the wine and mixed evenly.

    Prepare materials. Mix milk, cream, sugar, condensed milk in a bowl, heat in a microwave oven (about 1 minute, do not boil), stir until the sugar is completely melted. The mixture is cooled, put into the wine and mixed evenly.

  2. Add the protein to the cooled 1 and stir with egg to fully fuse. Be careful not to bump the bowl wall or stir vigorously to produce a lot of bubbles.

  3. After sifting through the water for 1-3 times, the sieved water was poured into the tower with a small spoon, and 8 minutes was full. Use a toothpick to smash the surface bubbles

  4. Bake in the middle layer of 210 degrees for 15-20 minutes, until the suede is colored, and the water has a slight focal spot.

Tips:

It is different from the original version. The protein egg tart I eat in Taichang is not the surface of the focal spot. It should be baked at a low temperature for a long time. I haven't tried it yet. Try it with the bottom of the cookie. Adding wine can neutralize the taste of the egg, if you don't dislike the taste, you can't add it, or add the right amount of vanilla to play the same effect. Can do big tower! Six inches of what, the principle is to reduce the temperature extension time. Specific time and amount of research, etc.


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