蛋挞的做法(国外英语资料).docVIP

蛋挞的做法(国外英语资料)The Egg Tart making Egg Tart dainty materials, process is complicated, especially when very crisp and bake about Kung fu. A little Tart, although only accounted for the entire Egg Tart 1/4. But the Egg Tart soul, it functions not only for Custard, after baking, when the tart and egg and into the mouth, teeth, tongue light against the moment rose. Tart crisp to cooperate fully with the egg smooth and fragrant, the incomparable pleasure. Cantonese Cantonese or take traditional Egg Tart Egg Tart Egg Tart Tart with crisp, icing. In recent years, in order to cater to the consumer, now has gradually changed into a crisp.The demonstration of a traditional cake with Egg Tart. Take the cake Egg Tart beauty Mei Tart raw material: 600 grams of flour, oil or lard 250 grams, 350 grams of sugar, 2 egg custard powder, a little. Custard raw materials: 1200 grams of white sugar, 600 grams of cold boiled water, 6 eggs, lemon yellow, a little. Mold: chrysanthemum, money, light 12.1, Tart production: first, Mei Mei flour over luo. Knead the butter with egg and sugar. The add flour and custard powder into the dough (note not too hard, trying to avoid rubbing) is Tart, the dough into the fresh-keeping box iced standby.2, Custard production: white sugar, cold boiled water, eggs, and a little lemon yellow, stirring evenly, over the Luo, that is Custard. 3, the Tart Custardtart molding, baking dough into 12 25 grams / only small pieces. Take the 12 chrysanthemum lamp, with a little oil, add small pieces, with both hands thumb gently knead, beyond the chrysanthemum lamp 1 cm, a Tart lamp. The Custard into Tart, which is a Egg Tart initial blank. The Egg Tart preform into the oven, with the temperature of 180 DEG C for 15 minutes, remove the. Features: crispy skin, tender filling, sweet and tender. Egg Tart Egg Tart and get crisp Egg Tart biggest difference lies in the different light materials tart and a preparation method thereof. The egg material is more abundant.The tradition