Home
About Us
Product
Recipe
Contact us
feedback
 
   Item                                                                    Weight

   Egg Tart                                                                 55
g
No
Ingredients
Qty.(g)  
Operation procedure
Shell
  Shell--Pour all the ingredients of the shell into the
  stir jar(except for 2200g butter) and stir until the dough
  is smooth -- Fill the 2200g butter left into the dough
  and roll into slice. Fold 3 times, then put it into the   fridge. -- Finally press the dough into a piece of 3mm
  pasta and cut into 30CMx40CM  triangles. Roll it into   strip.
1
Cake Flour
1310.000  
2
Bread Flour
17.000  
3
Water
605.000  
4
Canary Pastry Butter Sheet
1000.000  
  Subtotal   2932.000  
Filling
  Filling: -- First, stir egg yolk with sugar. Then put
  flower into that mixture and stir them. Next, stir milk
   with cream and add oil if needed.
5
Whole Milk
205.000  
6
Tatua Whipping Cream
466.000  
7
Sugar
156.000  
8
Egg Yolk
111.000  
9
Egg
62.000  
  Subtotal   1000.000  
Egg Tart
  Bake: -- Cut the strip into 25 grams dough each. Put
  each piece of dough in the egg tart mold and knead
   the dough until the whole mold is covered. Then
  pour the stirred filling in. --Put the molds into the oven.   Pre-heat them to 220 and then bake for 12 minutes.   Take them out when some charred spot appear on
  the surface.
Shell
25.000  
Filling
30.000  
           Total  
55.000  
  Remarks: The egg tart made by Canary pastry has crispy shell and smooth filling, which makes you feel rich milk flavors.
Copyright © 2009. www.trio-food.cn All Rights Reserved.
ICP09041991
  31010602003938