Bamboo Charcoal Mango Egg Tart (24)
Published Feb 4, 2023 at 06:09am ET
Recently like black, so originally created this egg tart, add fruit tart tastes not greasy!
Food Material List
- 1 Egg tart skin
- 2 Low powder 200g
- 3 High powder 30g
- 4 Edible bamboo carbon powder 20g
- 5 butter 40g
- 6 Powdered sugar 5g
- 7 salt 1.5g
- 8 water 130g
- 9 Wrap in butter 150g
- 10 Tower liquid
- 11 Mango One big
- 12 Unsalted butter 250g
- 13 milk 150g
- 14 Yolk 4
- 15 Condensed milk 15g
- 16 Low powder 15g
- 17 Berry sugar 50g
- 1 Make egg tarts first and mix all the dry ingredients except butter and water.
- 2 Wrap in butter slices and lay them in a fresh-keeping bag. Roll them flat with a rolling pin and freeze them for later use. Mix dry materials with warm water and knead them into a ball. Add softened butter and knead them until they are completely smooth and non-sticky. Roll the dough into a rectangle and wrap the frozen butter slices in length.
- 3 Roll from the middle to both sides to exhaust the air in the face; roll the rectangle and fold it three times for the first time, wrap it with fresh-keeping film and refrigerate for 20 minutes; then add egg tart liquid: milk, light cream, sugar and refined milk into the pot, and heat it until the sugar dissolves, then cool off the fire.
- 4 Refrigerated triple fold dough is rolled into a rectangle again for the second triple fold; rolled into a third triple fold; finally rolled into a rectangle (about 0.3 cm thick) and rolled into a columnar shape, divided into two sections, wrapped in a fresh-keeping film for 30 minutes. Cooled milk is added to the blended yolk and starch, sifted twice for reserve.
- 5 Refrigerated Tapi was evenly divided into 24 small dosages; the small dosage was not stained with starch on one side, and was evenly kneaded along the egg tart mould from the middle to the edge; finally, all Tapi were relaxed for 15 minutes.
- 6 Pour 6 minutes into the tower liquid and add diced mango to 7 minutes into the tower liquid. Put it in the middle of the preheated oven at 210 C for 25 minutes.
- 7 Finished product drawings
- 8 Half strawberry and mint leaves
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Healthcare food category
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