Custard Crisp
1.
First make the custard filling, eggs, sugar, and milk, mix well, sift in the milk powder and flour, and mix well.
2.
Add the softened butter, stir-fry on low heat until the moisture has dried up and become a solid. In this process, keep turning to prevent agglomeration. Serve and let cool for later use.
3.
Make the skin again, the method is the same as the rose pastry, the detailed method can be read in the rose pastry, only a rough description here. Knead the oil crust and the shortbread into a dough separately. After standing for half an hour, wrap the custard in the shortbread and roll it into an oval shape.
4.
Brush the surface with egg wash, sprinkle with sesame seeds, and put it in the preheated oven at 165 degrees for 25 minutes.
Tips:
This fried custard filling tastes better than steamed, it is not so sticky, so you must use a non-stick pan.
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