Cookie Tart
1.
1 Butter is softened, add powdered sugar.
2.
Use an electric whisk to beat until the color becomes lighter. Don't beat it too much. Add egg liquid in batches and beat evenly.
3.
Sift in low-flour flour and milk powder.
4.
Mix first by cutting and mixing.
5.
Knead into dough.
6.
Wrap it with plastic wrap and put it in the refrigerator for one hour.
7.
Pour the buffalo milk and whipped cream into a bowl, add the condensed milk with powdered sugar and the beaten egg liquid, and stir evenly with your hands.
8.
Sieve twice.
9.
Cover with plastic wrap and set aside.
10.
The custard crust is divided into 8 portions evenly.
11.
First grasp the long strips with your hands, put them in the mold, press the dough with your fingers, and try to make the sides as thin as possible, and the bottom a little thinner.
12.
Reshape it and put it in the refrigerator for 20 minutes to finalize the shape.
13.
Pour the egg tart liquid 9 minutes full.
14.
Put it into the preheated oven, bake for 20 minutes at 190 degrees, and the surface will have caramel color.
15.
After roasting, take it out and let it cool for a while before demoulding.
16.
You can also add some decoration, 50 grams of whipped cream, 5 grams of sugar, and two egg tarts can be decorated with Santa Ana flower mouth, with fruit and mint leaves.
Tips:
1Pinch the bottom of the custard as thin as possible, otherwise the bottom will not be crispy. \n2 Sifting the egg tart water will filter out the egg tendons and bubbles that are not evenly beaten, making the egg tart water more tender and smooth. \n3The crust of the freshly baked egg tart is soft, don't rush to unmold, let it cool down and unmold. \n4Time and temperature are for reference only.
