Little Yellow Man Cheese Egg Tart
1.
Prepare various materials. There is no need to thaw the tart crust in advance. Preheat the oven and heat up and down to 210 degrees at the same time for about 10 minutes.
2.
Stir the egg yolk with milk and whipped cream.
3.
Pour in caster sugar or powdered sugar and stir well. Note here that do not directly add fine sugar in the egg yolk, it is easy to agglomerate. Stir the caster sugar and dissolve it in the milk and whipped cream.
4.
Add low-gluten flour and stir well. The function of low-gluten flour is to increase the degree of coagulation of the tart core, which is easier to shape, and it is not necessary to add it.
5.
Pour the stirred egg tart liquid into the egg tart crust, and it will be 80% full. Because the egg yolk and the tart skin are different in size, generally 6-8 tarts can be made.
6.
Put it in the middle and lower level of the preheated oven, and bake for about 25 minutes at 210 degrees.
7.
Take the baked egg tart out of the oven, let it cool slightly, and prepare the surface for decoration.
8.
Take a slice of cheddar breakfast cheese, peel off the surface packaging, and buckle out a round shape with a cup slightly smaller than the diameter of the tart.
9.
Also buckle out the two parts of the eyes, and put eye-shaped sugar pellets on them. You can also draw the eyes with black and white chocolate.
10.
Put the dark chocolate into the cut-out piping bag and draw the other parts of the little yellow man.
11.
Move the decorated cheese slices to the tart, and you can eat it while it is hot.
Tips:
1. Some friends asked me, the egg tarts are not well colored and have no attractive burn marks. What's the matter? The answer is simple, the oven temperature setting, uneven mixing, or sugar problems. Sugar affects flavoring and organization in baking, and also has a great impact on coloring. The sugar I use is "Gan Juice Garden Double Carbon White Granulated Sugar". The granules are uniform and fine, transparent and free of impurities, and the sweetness is good. It is easy to bake and has a higher success rate. Moreover, the carbonization and decolorization process using sulfur-free process is also healthier.
2. A small way to prevent sugar agglomeration: After opening the bag of some granulated sugar or soft white sugar, if it is not a self-sealing package like the one I used, even if the bag is sealed with a clip, it is easy to be damp and agglomerate. At this time, you can pour the sugar into a glass jar or a wide-mouth beverage bottle, put a layer of plastic wrap between the mouth of the bottle and the bottle cap, and then close it tightly.
3. For health and safety, the custard crust should be free of "trans fat", that is, free of margarine (also written as margarine, hydrogenated vegetable oil, wheat lint, etc.). Whipping cream needs to use animal whipping cream. It is best not to use the pre-conditioned egg tart liquid.
