The Egg Flogs Egg Tart

Ingredients

• #12 egg whip feeds capable person
• Skin of # egg whip
• Common flour 250g
• Lardy 50g (can change butter)
• Tsp of spoon of saline ¼ tea
• Put water 110g on the ice
• The butter 120g that wraps (bate of room temperature of the butter that do not have salt)
• Fluid of # egg whip
• Milk 150g
• Weak butter 150g
• Yoke 7-8 (or entire egg 2)
• Candy 40g (can adjust according to oneself taste)
• Tsp of spoon of tea of sweetgrass essence ½

Tips 1. does bake of 1000 crisp skins to come out to should rife number of plies comes out, when wrapping 1000 crisp skins so the movement on the hand must fast, and should avoid butter to dissolve, 1000 when such doing come out crisp Pi Caihui are baked come out a lot of. 2. If 1000 your crisp skins have dissolved sign in the butter in made process, no matter you handle which one situation should send in freezer to be refrigerated, catch on one pace a bit some more forcedly to continue to operate again till what butter changes. 3. If 1000 crisp skins are not used directly, can put its package to freezer very much refrigerant 1-2 the month does not have a problem, when when using, shift to an earlier date one day to be put in safe to change aspic. 4. The egg flogs fluid can use yoke to also can use entire egg, yoke bakes the color that come out more golden.

Directions

1. Preparation feeds capable person
2. Mix flour, salt lardy expect into food the mix in manage machine is even, if do not have food to expect manage machine uses handgrip,pink of lardy knead dough mixes the character like sand, divide next second it is good to join glacial water to mix dough mix dough quickly.
3. Put the dough of become reconciled in last the package in film is nice put freezer flabby 10 minutes.
4. The butter of bate is put in little food bag, arrange butter into in bag about the length of 12X19cm square model hind put freezer cold storage to begin to harden till butter.
5. Flabby good dough roll is become bigger than wrapping butter the length of double square, wrap butter by video means again.
6. Butter is divided into 4 - 3 - 4 fold, need to put freezer after fold every time flabby 10-15 minute.
7. The range that roll of 1000 crisp skins restricts 3mm into ply piece, reoccupy circle cuts a model to had been cut
8. The shop is in egg whip mould, send freezer cold storage to secure next.
9. Warm-up oven goes to 220 degrees.
10. egg fluid all feeding material is in a big bowl mix is even.
11. In the egg whip skin that falls to had been refrigerated (most probably full) .
12. Send 220 degrees into oven to bake 25 minutes or so, had baked put cool take out can edible.