Egg whip, Taiwan called egg tart, whip for English “tart” transliteration, means the stuffing exposed the pie (relative surface is bread stuffing skin coverage of seal [set] pie pie); Egg whip namely to eggs for filling slurry of “tart”. Practice is the bread into small circular basin of skin of bread in the mold, the sugar and egg into the egg mixture pulp, and then put into the oven; Bake the egg whip for the crunchy outer skin whip, the inner is sweet yellow solidification egg pulp.
Material
Whip skin: 135 g strong flour, low bread flour 15 grams, ghee 20 grams (butter can also), maggie drench 125 grams, 75 g water;
Whip water: milk 180 grams, low plain flour, egg yolks, 10 g of 30 grams of sugar, 2, condensed milk 1 spoon.
Practice:
Whip water
1. Will be low powder, sugar, milk, condensed milk all poured into a small pot when milk into pulp, little fire heated to a white sugar dissolve completely;
2. Scattered egg yolk, will be boiled milk a little put into a pulp cool scattered egg yolks, cooked for whip that water;
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