The practice of Sanssouci Pavilion egg tarts, is there any egg tart in Sanssouci Pavilion?

1. Materials:

A Tart Ingredients: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaked margarine (wrapped in, that is, vegetable butter), about 150 grams of water (gradually add according to the softness and hardness of the dough, do not pour it all at once).

b Egg tart water ingredients: 210 grams of fresh cream, 165 grams of milk, 15 grams of cake flour, 63 grams of caster sugar, 4 egg yolks, 15 grams of condensed milk (you can decide whether to put or not according to taste.) After the condensed milk is added, the milky taste of the egg tower water will be more fragrant. ）

2. Mix high and low flour, ghee and water and mix into a dough. Don't pour all the water into it at once, add it gradually, adjust the softness and hardness of the dough with water, and knead it until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let loose for 20 minutes.

3. Wrap the flake Ma Qilin tightly with plastic film, and beat it with a french pin to make Ma Qilin thinner. In this way, Ma Qilin has good ductility. Don't open the plastic sheet, use a dough pressure stick to roll out Margilyn thinly.

After thinning, the softness and hardness of Ma Qilin should be basically the same as the hardness of the dough. Remove Margilyn and set aside.

4. Apply thin powder on the cutting board, and roll the loose dough into a rectangle with a dough pin. When rolling, the four corners are rolled outward, so that it is easy to roll out the shape more evenly. The width of the rolled dough sheet should be the same as the width of Margarine, and the length should be three times the length of Marqilin.

5. Put Margilyn in the middle of the dough sheet.

6. Fold the dough sheets on both sides to wrap Ma Qilin. Then pinch one end to death.

From the pinched end, press the dough sheet from top to bottom with the palm of your hand. When you press to the bottom end, pinch that end to death as well. Roll out the dough sheet in four folds like folding a quilt, gently tap the surface of the dough sheet with a dough pin, and then roll it out. This is the first quadruple fold.

With the opening of the four-folded dough sheet facing outward, gently tap the surface of the dough sheet with a dough pin again, roll it out into a rectangle, and then fold it four again. This is the second quadruple fold. After four folds, wrap the dough tightly with plastic wrap and relax for 20 minutes.

7. Roll out the three-folded dough sheet again and roll it into a dough sheet with a thickness of 20cm and a length of 35-40cm. Use a wallpaper knife to cut off the excess edges for shaping.

8. Roll up the dough sheet starting from the longer side.

9. Wrap the rolled rolls in plastic wrap and put them in the refrigerator for 30 minutes to relax.

10. Cut the loose dough roll into slices with a thickness of about 1cm with a knife.

11. Dip it in flour, then dip it on the flour side up and put it in an unoiled tower mold. Use two thumbs to pinch it into a tower mold shape. Then the mold is loaded after applying oil to the mold.

12. How to make egg tart water: 1. Put the fresh cream, milk, condensed milk and sugar in a small pot, heat it over low heat, stir while heating, and remove it from the heat when the sugar is dissolved, and let it cool slightly; Then add the egg yolks and stir to combine.

13. Finally, pour the egg tart water into the mold and bake.

Hello, my dad is a pastry chef. Very proficient in the production technology of egg tarts, learning technology can guide the store experience and market expansion at the same time, I hope to help you, specific consultation such as user name.

Yes, but it seems that there is only one flavor.

You will find it in most Western restaurants.

Hong Kong-style egg tarts are classified by tart crust, which are mainly divided into butter egg tarts and puff pastry egg tarts: the tart skin of butter egg tarts is relatively smooth and complete, like a basin-shaped biscuit, with a burst of butter fragrance, similar to the bottom crust of the stuffing pie commonly used in western pastries, and the taste is like cookies, so it is also known as cookie crust. The puff pastry tart tart crust is a thin layer of puff pastry, similar to the butter puff pastry of the pastry; However, due to the use of lard, the taste is rougher than that of butter puff pastry.

In addition, because the tart crust is thicker, the amount of filling in the puff pastry egg tart is less than that of the butter egg tart. In addition to the mainstream egg tarts with sugar and eggs as egg mixture, there are also variants of egg tarts mixed with other ingredients in the egg mixture, such as fresh milk tarts, ginger egg tarts, egg white egg tarts, chocolate egg tarts and bird's nest egg tarts.

Tai Cheong's Bakery on Shower Street in Central, Hong Kong Island, is known as the "Fat Pang Egg Tart" because it was patronized by the last Governor of Hong Kong, Chris Patten, and the shop has attracted many visitors. The shop was closed due to rent**, but some enthusiastic customers found a new shop for the owner, which was located just opposite the old shop, so that the old customers could easily find the new shop, and now it has reopened, and then opened a branch in New Century Plaza in Mong Kok on 11 November 2005.

If you want to buy a finished egg tart, many cake shops have it, at least KFC has it. If you are buying semi-finished products, such as egg tart crust and the like, you can take a look at **, some bakeries sell semi-finished products.

1.Cut off the chicken shank, just a piece of chicken shank meat sandwiched a hamburger, a total of 5 shanks cut

2.Prepare honey: appropriate amount of salt (less than normal), 2 tablespoons of honey, 1 tablespoon of cooking wine, half a spoon of dark soy sauce, 1 tablespoon of sugar, 1/2 tablespoon of chili powder, 1 tablespoon of starch, garlic paste, appropriate amount of water.

Marinated in chicken shanks and marinated overnight, it is very flavorful. Be sure to make your own royal honey, convenient and safe...

2 tablespoons of honey, 1 tablespoon of cooking wine, half a tablespoon of dark soy sauce, 1 tablespoon of sugar, 1/2 tablespoon of chili powder, 1 tablespoon of starch, garlic paste, appropriate amount of water. Marinated into chicken shanks,

Their unique secret recipe.

Are you talking about Danone's sweet and happy tart? Chocolate and yellow peach flavored, but it seems to have been discontinued.

You can go to xi you lie guo to have a look.

Eat affordable to eat good Go to Amelika, sell bread and cakes, his egg tart is 1 piece 2 a, eat 20 is not expensive, hehe is sold every day is very fast If you go in the afternoon, it is estimated that it will be gone, and I sometimes can't buy it when I go at noon. KFC's is not recommended The egg tart is not authentic, and the tin foil cake baked is authentic KFC is to save money, effort and trouble. . .

The waiter will cut it into as many pieces as you want, there is a special pizza knife, and when you are done, you will take it away.

There are also burgers, tarts, drinks, **.

I often eat the kebab burgers there.

The whole family bucket is mostly chicken wings.

That's right, I feel that a single point is more suitable than a family bucket.