"Okay uncle, I'll go if I'm not busy tomorrow afternoon. Then I will practice in the gym first, and then have a meal together."

At the beginning, Shen Jiayue came in:

The only difficulty of the whole process is perhaps that every time you fold it, you have to put it in the refrigerator and refrigerate for a while to allow the butter to solidify and prevent the butter from melting and seeping out of the dough.

When I came, I secretly reminded Director Zeng on WeChat that I could bring Master Qi to my house to live in the evening, and the entire two bedrooms and one living room was their private space.

I will go back tomorrow and I think I will come to the store for dinner, so I will say it directly now, which not only shows my willpower, but also reflects my determination to lose weight.

"Xiaoyan will go to my house for dinner tomorrow. It's all low-fat food, so it's hard to gain weight."

"When the butter is melted and the dough is loose, you can process it into egg tart crust step by step."

Butter and white sugar both have ductility. As long as it can be kneaded into dough, it basically has a soft texture, so the amount of water does not need to be too much.

Egg tarts are required to make egg tarts so that they can make beautiful shapes. They can also rely on egg tarts to support them when eating, so as not to get some oily hands.

You can even feel a sense of pleasure from the bottom of your heart, which is the joy of reason overcoming desire.

The egg tart crust is to roll the dough thin, add the same thin butter, then fold it repeatedly, and then cut it into the egg tart crust. It is relatively easier than the Chinese pastry noodles.

Especially in tea restaurants in Guangdong, Guangxi and Hong Kong and Macao, you should order a delicious and delicious egg tart when drinking tea. Hold the newly roasted egg tart in your palm and eat it slowly for a few bites. Then chat with your old friend for a few words. Everything is So comfortable.

Zeng Xiaoqi replied with a head-banging emoticon, saying that the two of them had not reached that point yet.

Except for Chen Yan, everyone had a round stomach.

After folding it properly, turn the dough piece over, roll out the rectangle, and roll it to three times the size.

Chen Guofu originally planned to come, but Han Shuzhen was worried that a few people would drink again, which would affect her driving tomorrow morning, so she forced Lao Shen home and made an appointment to come for breakfast tomorrow morning and see everyone off by the way.

Then fold the rolled dough sheets in half to the middle, make three-fold dough sheets, wrap them in plastic wrap, and put them in the refrigerator's refrigerator.

After Shen Jiayue finished memorizing the key points, she also started to do it.

After saying that, my mother held the box in both hands, wrapped it in clothes as if it were treasured, and placed it on the rear seat of Chen Meiliang's Large G.

When Shen Jiayue heard this, she said in surprise:

"It's so simple? Can you teach me before our parents leave yet, so that I can show it once."

The purpose of adding flour is to make the egg yolk liquid sticky, and at the same time, the flour becomes crispy when heated, and a thin layer of puff pastry is formed on the surface of the egg tart, which makes the taste richer and more enjoyable.

Then he picked up the rolling pin and carefully rolled out the butter in the bag to form a rectangular thin slice that was twenty centimeters long and ten centimeters wide.

Finally, add about one or two of low-gluten flour, continue to stir, and let the flour be thoroughly mixed with the egg yolk liquid.

He originally wanted to explain, but without saying anything, Chen Meijuan took the initiative to say:

This step is very important. It requires repeated filtering with a fine mesh sieve three times, so that the egg tart tastes silky and tender, and forms a strong contrast and contrast with the crispness of the egg tart crust.

Lin Xu added four egg yolks and about one hundred grams of fine sugar to a large bowl, and then began to stir repeatedly with chopsticks to disperse the egg yolks.

"Yes, this is not a problem. The reason why I roll it so round is because of habit. The shape of the dough is not important. Anyway, I have to fold it into a rectangular shape according to the size of the butter later."

Chen Meijuan waved her hand immediately:

"That's not possible. Although it's just a ornament, since you're worshipped in the temple, you have to be more sincere. You can't just stuff it into the trunk at will, but put it on the seat and treat this ornament as a person."

Egg tart liquid is the soul of egg tarts and is also the key to the egg tarts’ final two tastes.

"It's okay... Is it okay not that round?"

And that little bit of buckwheat noodles can increase fullness and also remove fat.

Only in this way can we not cause waste of resources and make money.

Lin Xu brought the ingredients he wanted to use.

Lin Xu came downstairs and took out the box from the front desk cabinet. It was a statue of Dundu. Lin Xu planned to put it in the car for his parents to take it back and put it in the temple on the top of the mountain.

"It's so inconvenient to put it here, just put it in the trunk."

Lin Xu picked up a cut noodle and pinched the middle part with his hands, and pinched the noodle into a bowl. All the dough pieces around him were edges of the bowl.

Wait until the butter is ready, put it in a food bag and put it aside to let the butter soften naturally.

"Xubao, is egg tart really easy to make? If I want to make it, do you think you will be sure to make it smoothly?"

Although boiled vegetables sounded miserable, they actually tasted after accepting them, especially the addition of steamed fish soy sauce, which gave the dishes a qualitative leap.

In Chen Meijuan's eyes, the food she cooks is naturally the best in the world. She smiled and said:

Lin Xu turned on the TV for Dundun, found the bears in the history record, and chose automatic playback for the little guy to watch.

Egg tarts are a popular snack in Hong Kong, Macao and abroad, but now, you can buy this delicious food in pastry shops everywhere.

Lin Xu finished the rice in the bowl and didn't want to eat it anymore, but looking at the leftover dishes, he couldn't help but return half of the bowl of rice and feasted on the remaining dishes.

After putting down the ornaments, Chen Meijuan said:

After processing the butter, it's time to dough.

Shen Jiayue watched this step aside, picked up her phone from time to time and wrote it on the memo to avoid forgetting.

After about twenty minutes of relaxation, the softness of the dough became even higher.

After stirring all, start filtration.

Shen Jiayue asked curiously:

Remove the plastic wrap, place the cylindrical dough on the chopping board, and then cut it about two centimeters apart. This is a bit like making scallion oil rolls, but the next step has nothing to do with scallion oil rolls.

Some key steps will also be raised to take pictures.

Then add a box of milk, light cream and condensed milk to the egg yolk, stir again with chopsticks to mix these ingredients evenly.

Put the dough into the refrigerator and refrigerate. After ten minutes, take it out, roll it back thin, then fold it, and continue to put it in the refrigerator for refrigeration.

Chen Yuanyuan originally wanted to live in Yingchun Street today, but thinking that her father would leave early tomorrow morning, she lived here with her laptop.

Lin Xu smiled and shook his head:

"The unscrupulous capitalists who are scolded by netizens do not force overtime pay for employees. If they pay overtime pay according to the labor law, everyone will definitely be very happy to work overtime... Sister Yuanyuan, just go back and pay more money."

The most classic thing about egg tarts is the layer of crispy puff pastry and the smooth and tender egg yolk filling. The two tastes are crispy and tender, making this delicacy a favorite among many people.

After doing this, put the bag into the refrigerator's refrigerator and let the butter solidify again to make it easier to take it out of the bag.

Roll out the dough sheets, take out the slightly solidified butter in the refrigerator, and place them in the middle of the dough sheets.

In this case, Lin Xu naturally would not refuse.

However, although he was talking about waiting, Lin Xu was still not idle. He took out the egg tart holders he gave when he bought the oven and washed them one by one.

"Can you put it in the air fryer?"

Shen Jiayue was a little excited. Although I took the last step, if I rounded it up, the egg tart was equivalent to what I made. Is there no problem?

Lin Xu took a small colander and beat out the bubbles on the surface of the egg tart liquid one by one, and then he began to put them into the air fryer and the oven.

Shen Jiayue rubbed her hands excitedly, and she had egg tarts to eat~~~

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