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| Item Weight Egg Tart 55g |
 |
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. |
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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. |
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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¡æ and then bake for 12 minutes. Take them out when some charred spot appear on the surface. |
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Shell |
25.000 |
||
Filling |
30.000 |
||
Total |
55.000 |
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| Remarks: The egg tart made by Canary pastry has crispy shell and smooth filling, which makes you feel rich milk flavors. | |||
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