에그타르트 (에그스콘) 만들기 Making Egg Tart (Egg Scone) : Bakingdom
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3 سال پیش
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👑 Egg tart and scone
👑 Egg tart and scone met!! Crispy scones and soft egg peeling👨🏻🍳
👇🏻 For more detailed recipes and explanations, please click the More button below.
👇🏻For more detailed recipes, please click on the down below
#Egg tart #Jumbo scone #Egg scone
Common egg tart uses a lot of cookie dough, such as puff pastry dough or sabre dough, but nowadays, there are many places to make egg tart using scones as dough on social media and in real cafes.
Plain scones, which serve as dough for egg tart, have a slightly different sugar content and a more boring taste than ordinary scones. It is a measured dough that can be kneaded or served with various fillings, pesto, and dried fruit.
It is a dough that is moist and moist than a scone that is only crispy by using a blend of strong and soft flour.
Peeling specially contains a little soy milk. If you add a little soy milk rather than 100% milk, you can make the peeling more savory (this is my favorite recipe 😅😅😅)
If you refrigerate it for a day and eat it, you can get a soft look like soft ice cream
Please enjoy watching~👨🏻🍳
-------------------------------------------------- ---------------
♔ material ♔
♔ Egg tart (egg scone) for 12 pieces
♔ Muffin mold 7.3cm in diameter x 4.5cm in height
265g strong powder
265g soft flour
15g baking powder
20 g sugar
4g salt
215 g butter
250g fresh cream
60g eggs
-------------------------------------------------- ---------------
♔ peeling
200 g sugar
15g starch
250 g egg yolk
70g soy milk
180 g milk
250g fresh cream
18g butter
6g vanilla extract
-------------------------------------------------- -----------------
-scone
1) Put the powdered ingredients in one place and mix them all
2) Add a certain amount of powder and cold butter to the blender and grind little by little
-If you do too much, the butter will become rice cake, so please be careful.
-The butter must be cold
3) Mix again with the existing powder
4) Add the egg and fresh cream and lump them together until the powder disappears.
-If you beat it too much, gluten will form and scones will open up or the texture will get cracked, so be careful.
5) Let the dough rest in refrigerator for 30 minutes
6) Divide each 50g and pan in a buttered muffin mold
Make sure that the bottom and the side stick well and be angled.
7) Refrigerate the fanned scones once more
8) Put on muffin paper and fix the shape by putting a push stone on it.
-It can be replaced with non-light grains such as rice or oat red beans.
9) Bake it in an oven at 180℃ for 12 minutes.
10) Coat the egg yolk inside
-The scones retain their crunchiness even if they are baked and refrigerated.
11) Bake the scones coated with egg yolk in an oven at 180℃ for 6 minutes.
-------------------------------------------------- -----------------
-peeling
1) Prepare a mixture of starch and sugar in advance
2) Add 1) to the yolk and mix to prepare
-Moisture from the yolk may be blown away, so cover with a cloth or wrap to prepare it.
3) Heat soy milk, milk, and fresh cream
-Please be careful not to get too high temperature
4) Divide the eggs 2-3 times and mix them.
5) Put on low heat and boil until thick sauce
-When boiled over high heat, it becomes a hard cream, and the moisture in the egg tart itself decreases. This creates a stiff texture.
6) Add butter and vanilla extract
7) Since it is not a hard boiled cream, if you leave it in a hot state, separation may occur, so place it in ice water to prepare it.
8)Pipe 90% of filling and bake in 200℃ oven for 15 minutes and 180℃ for 10 minutes.
—🥐———————————————————————————🍰
Thank you for watching
Subscribing and setting the like alarm is a big boost 👨🏻🍳
Thank you for watching~
Subscription and like alarm settings are a big help👨🏻🍳
—🍩——————————————————————————🎂
♔If you have any questions about the video, please leave a comment🧐
If you have any questions about the video, please leave a comment🧐
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
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mail: [email protected]
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👇🏻 For more detailed recipes and explanations, please click the More button below.
👇🏻For more detailed recipes, please click on the down below
#Egg tart #Jumbo scone #Egg scone
Common egg tart uses a lot of cookie dough, such as puff pastry dough or sabre dough, but nowadays, there are many places to make egg tart using scones as dough on social media and in real cafes.
Plain scones, which serve as dough for egg tart, have a slightly different sugar content and a more boring taste than ordinary scones. It is a measured dough that can be kneaded or served with various fillings, pesto, and dried fruit.
It is a dough that is moist and moist than a scone that is only crispy by using a blend of strong and soft flour.
Peeling specially contains a little soy milk. If you add a little soy milk rather than 100% milk, you can make the peeling more savory (this is my favorite recipe 😅😅😅)
If you refrigerate it for a day and eat it, you can get a soft look like soft ice cream
Please enjoy watching~👨🏻🍳
-------------------------------------------------- ---------------
♔ material ♔
♔ Egg tart (egg scone) for 12 pieces
♔ Muffin mold 7.3cm in diameter x 4.5cm in height
265g strong powder
265g soft flour
15g baking powder
20 g sugar
4g salt
215 g butter
250g fresh cream
60g eggs
-------------------------------------------------- ---------------
♔ peeling
200 g sugar
15g starch
250 g egg yolk
70g soy milk
180 g milk
250g fresh cream
18g butter
6g vanilla extract
-------------------------------------------------- -----------------
-scone
1) Put the powdered ingredients in one place and mix them all
2) Add a certain amount of powder and cold butter to the blender and grind little by little
-If you do too much, the butter will become rice cake, so please be careful.
-The butter must be cold
3) Mix again with the existing powder
4) Add the egg and fresh cream and lump them together until the powder disappears.
-If you beat it too much, gluten will form and scones will open up or the texture will get cracked, so be careful.
5) Let the dough rest in refrigerator for 30 minutes
6) Divide each 50g and pan in a buttered muffin mold
Make sure that the bottom and the side stick well and be angled.
7) Refrigerate the fanned scones once more
8) Put on muffin paper and fix the shape by putting a push stone on it.
-It can be replaced with non-light grains such as rice or oat red beans.
9) Bake it in an oven at 180℃ for 12 minutes.
10) Coat the egg yolk inside
-The scones retain their crunchiness even if they are baked and refrigerated.
11) Bake the scones coated with egg yolk in an oven at 180℃ for 6 minutes.
-------------------------------------------------- -----------------
-peeling
1) Prepare a mixture of starch and sugar in advance
2) Add 1) to the yolk and mix to prepare
-Moisture from the yolk may be blown away, so cover with a cloth or wrap to prepare it.
3) Heat soy milk, milk, and fresh cream
-Please be careful not to get too high temperature
4) Divide the eggs 2-3 times and mix them.
5) Put on low heat and boil until thick sauce
-When boiled over high heat, it becomes a hard cream, and the moisture in the egg tart itself decreases. This creates a stiff texture.
6) Add butter and vanilla extract
7) Since it is not a hard boiled cream, if you leave it in a hot state, separation may occur, so place it in ice water to prepare it.
8)Pipe 90% of filling and bake in 200℃ oven for 15 minutes and 180℃ for 10 minutes.
—🥐———————————————————————————🍰
Thank you for watching
Subscribing and setting the like alarm is a big boost 👨🏻🍳
Thank you for watching~
Subscription and like alarm settings are a big help👨🏻🍳
—🍩——————————————————————————🎂
♔If you have any questions about the video, please leave a comment🧐
If you have any questions about the video, please leave a comment🧐
♔ Please leave a source when using the recipe.
Unauthorized use of this video, secondary editing or re-uploading is prohibited.
Please leave a source when using recipe.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Instagram: Instagram:
mail: [email protected]
BGM: Epic Gardener / https://www.seevid.ir/fa/result?ytch=UCMSz...
3 سال پیش
در تاریخ 1400/02/10 منتشر شده
است.
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