The replacement of the layer of meringue with the pie, also retains its crispy taste, as delicious. After the improvement, the practice of this egg tart is much simpler, it can not only release the original shape, but also taste the crispy taste! Remember, enjoy it hot and taste better!
Butter and cream cheese, soften to a solid state at room temperature until a finger can be used to gently poke a hole
Sift the flour into the sieve, grab the three hands by hand and mix them thoroughly to form a light yellow dough.
Wrap the dough in plastic wrap, refrigerate in the refrigerator for 20 minutes, then remove
Divide the dough into small balls, open it, and lay it on the mold
Lightly press the dough piece by hand and press it into a suede shape so that the dough is tightly attached to the enamel mold.
The rolling pin rolls over the stencil and cuts off the excess dough.
Do a good job, set aside, relax for 20 minutes
Preheat the oven, fire up and down, 220 ° C
Mix milk with light cream and sift it into powdered sugar
Add egg yolk and mix well
Filter the egg tart with a net
Then pour it into the mink until it is seven full
Send to the oven, 200 ° C, middle layer, fire up and down, about 25 minutes to the surface with caramel spots, you can
1. Regarding the softening of butter and cream cheese, it must be softened to the extent that it can be easily rubbed into a hole by hand. Be careful not to dissolve into a liquid state. Under normal circumstances, the purchase of baking materials abroad is very easy, almost every supermarket has, is not frozen, is the greenhouse sales, can be bought and used now, so there is no softening problem. 2, baking time and temperature are for reference only, please adjust according to the actual situation of the respective oven, baked to the surface of the egg tart with caramel spots, you can. 3, because the suede will expand during the baking process, so the egg tart water only needs to be loaded to 7 minutes to avoid overflow. 4. After the suede is pinched, it needs to be allowed to stand for 20 minutes. Otherwise, the suede baking process will be severely retracted, causing the egg yolk to overflow and fail. 5, the egg tart water must be filtered, so that the taste of the clam stuffing is delicate and lubricated. 6, when the skin is peeled, the bottom should be as thin as possible, otherwise the bottom taste will be damp, not crisp. 7, the sugar powder in the recipe, you can use white sugar instead. If the egg yolk water is made from white sugar, it needs to be heated to dissolve by a small fire; after it is cooled, add the egg yolk and stir well. 8. The oven preheating temperature is slightly higher than the actual baking temperature, in order to compensate for the heat lost when the oven is placed in the egg tart. The real baking process does not require such high temperatures, so be sure to adjust the temperature. 9. Since the live bottom mold is used, demolding is very easy. Just hold the round iron piece at the bottom and take the ring. You can do it.