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The production technology of orange milk tart
(1) Ingredients 1000 g of strong powder, 1425 g of white sugar, 375 g of frozen lard, 375 g of eggs, 15 g of baking powder, 300 g of corn flour, 900 g of milk, 300 g of egg yolk, 300 g of egg white, 900 g of clear water, and 250 g of canned orange. (II) Making 1, sifting the flour with strong powder and baking powder (refining fines), opening the nest on the case, adding white sugar (375g), frozen lard, eggs, mixing by hand to saccharification, and mixing with rich and strong The method is piled up and put into the refrigerator for freezing. 2. Rub the frozen and crispy pastry into a thin piece, roll it on a well-prepared mold with a cane, gently press the surface with your hand, leave the dough piece in the pot, and squeeze it into your hands. The shape of the lamp is placed in a baking tray and the oven temperature is 160-180°C. Bake for about 10-15 minutes and put it aside for use. 3. Mix 300 g of corn flour with 300 g of milk, mix and sieve, and put it into the pot for use. 4, the clear water and milk 600g, sugar 750g, cook dissolved after filtration, and then put it back to the original pot, boil slowly after pushing into the mixed corn flour shovel uniform, pull away from the inflammatory position put egg yolk and mix well, then put it back to the fire Place the egg yolk and mix well, cook until the big bubble, the orange that cuts into the grain mixes well, becomes the orange corn powder milk filling. Separately in each case. 5, the egg is placed in a clean cake barrel, egg beater or egg beater into a white foam, add sugar 300g, then whipped into a foam, respectively placed on or with a flower mouth squeezed in the enamel Into the furnace with 100-150 °C furnace temperature, roasted into golden yellow Serve. After cool, go to eat. (c) Features beautiful shape, fresh taste, Pi Song crisp. Suitable for banquets, receptions, tea parties, etc.
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