Health benefits
Mango: Shengjin
Ingredients
Milk ( 40g ) | Whipped cream ( 55g ) |
Powdered sugar ( 15g ) | Condensed milk ( 4g ) |
Egg yolk ( 1 ) | Low Gluten flour ( 4g ) |
Mango ( appropriate amount ) | Homemade tart crust ( 6 pieces ) |
Mango egg tart recipe
1. Make 6 homemade egg tart shells and defrost them in advance.
2. Dice the mango and set aside.
3. Prepare all materials.
4. Pour the milk into a large cup containing the whipping cream and stir evenly.
5.Add powdered sugar and condensed milk in sequence and stir evenly.
6.Add egg yolk and cake flour in sequence, and mix well.
7. Sieve the mixture and the egg tart water is ready.
8.Put an appropriate amount of diced mango into each tart shell.
9. Pour in the tower water until it is 7 or 8 minutes full (because the tart skin is cooked will expand later).
10.Put it into the preheated oven, heat up and down to 210 degrees Celsius, and bake for about 25 minutes.
11. Bake until burnt spots appear on the surface of the egg tart water.
12.After it comes out of the oven, garnish the surface of the egg tart with 2 fresh diced mangoes.
13. Come alone!
14. Here is another internal organization chart.The son’s little trick was eaten before he could wash it off..
Tips
1.If it is a freshly kneaded tart shell, it needs to rest for 20 minutes before pouring in the tart water for baking.2.When making tart water, if you add sugar, you must heat the whipping cream and milk to completely melt the sugar.3.The tart water must be sieved before use, so as to ensure that the egg tart water bakes beautifully.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
