Chapter 155 Delicious Egg Tarts
Take out a small bowl of wheat flour, sprinkle appropriate amount of salt, sugar, and water, add soul butter, stir into flocs and start kneading the dough.
You don't need to knead it very smooth, just knead it into dough, cover it with a lid, and let it rise for a quarter of an hour.
Josh was only relying on the vague memories in his mind to make it. He had no idea what it would look like, but who cares, as long as it was close enough.
When the time is up, take out the dough and knead it until it is flat, then put it in the refrigerator to chill for a while.
As for the time, it should be thirty or forty minutes? About that, Qiao Xi fumbled along, she couldn't remember clearly.
Cut a piece of fresh big-tail yak butter, flatten it and eat it yourself. It’s not that particular.
How long has it been refrigerated? Josh wanted to scratch his head, but was afraid of getting his hair dirty. It should have been about thirty minutes. He was in a daze for a while.
Take out the flat dough, oh no, now it’s the dough, roll it back and forth twice with a rolling pin until the surface is large enough to wrap the piece of butter.
Just after wrapping the butter, Josh began to press the dough to bring out the elasticity of the butter. After pressing it up and down, front and back, he slowly began to roll out the dough.
Qiao Xi hadn't made it for a long time, and his hands were shaking. He was afraid of tearing the dough, so he rolled it carefully piece by piece. It was a little sticky, so he sprinkled some dry powder on it.
Roll it out until it is almost a rectangle and has a certain thickness. Brush off the dry powder, otherwise it will affect the crispness.
Fold the right side inward a little and the left side inward a little, and fold the dough into a rectangle.
Then determine the position and the direction in which the dough will extend, and press first and then roll it.
This time the dough becomes a longer rectangle. Repeat the folding and rolling process, then put it into a small refrigerator and freeze it for a few minutes. Do the final pressing and rolling to ensure successful opening.
For the last time, he pressed the dough into a rectangle. Qiao Xi found a small water cup, turned it upside down on the dough, and pressed out round shapes.
Qiao Xi carefully removed the round skins from the large dough, removed the attached scraps, and shaped them one by one with his hands.
Without the egg tart molds that were previously available everywhere, Qiao Xi could only try to make it with a small plastic bowl. She and Maria, the little girl who sold her the plastic material a long time ago, had already added each other as friends on the communicator.
These small bowls were custom-made by Josh to hold the taro balls individually. Now it seems that they are about the same size as the egg tart molds, so they should be fine.
This plasticized bowl is said to be resistant to high temperatures and fire, but I wonder if this can still be guaranteed after being put into the bakery oven.
Forget it, let’s give it a try.
Start making the egg tart liquid, cut a palm-sized piece of butter, add an equal amount of big-tailed yak milk, give it to a passing brown-headed vulture to mix well, then add a handful of white sugar and beat it quickly.
After beating, add the bird egg yolks and fine sugar that you secretly collected the day before, stir slowly, skim off the foam and filter out the debris.
Pour the prepared egg tart liquid into the egg tart crust. It doesn’t need to be filled to the brim, just about 70% to 80% full.
Qiao Xi wanted to eat something different, so he rummaged through the drawers and found a kind of dried fruit that he had bought at some unknown time and tasted very similar to brown sugar.
Pick up a few and stuff them into the egg tarts. The brown sugar flavored egg tarts are also delicious.
The bread oven had already been preheated, and Josh was a little nervous. After all, it was his first time making it in a bread oven, and he didn't know what it would turn out like.
I made up my mind and sent the egg tart in. From then on, I just had to wait for the delicious taste.
Josh was not sure about the exact baking time, after all, this homemade bread oven was quite different from the ovens he had used before.
Josh did not waste the waiting time. He flattened the remaining scraps, rolled them slightly with a rolling pin, brushed them with sweet honey, cut them into small pieces, and prepared to bake them in the residual heat of the bread oven after the egg tarts were baked.
Otherwise, if it is too thin and too little, it will easily be baked into a burnt unknown object.
Josh waited for about twenty minutes, then put on gloves and took the egg tarts out of the kiln. The pudding layer was slightly browned. Josh gently picked up one and blew on it.
Crunch, take a bite, the egg tart is so crispy that it crumbles away, crispy and fragrant, the tender and smooth tart filling is fragrant, soft, sweet and sticky, with the unique aroma of big-tail yak milk.
It was so hot. Qiao Xi took a bite and stuck out his tongue to fan the air. It was so hot, but he couldn't bear to spit it out.
Success, very successful!
The aroma of freshly-baked egg tarts lingers in the courtyard, and the sweet scent lingers for a long time.
Josh kept four egg tarts for dinner and gave the rest to the little monsters who were still working as a reward for them.
The egg tart crusts cut into pieces can also be taken out of the bakery and turned into crispy little cookies.
After the egg tarts were out of the oven, Josh did not add more fire to the bread oven. These crispy little cookies were slowly baked by the residual heat of the bread oven.
The taste is crispy, sweet and fragrant, and it is very satisfying as a snack.
Today's dinner should have been enough. Four egg tarts were more than enough for Josh, not to mention this plate of cookies.
But Josh only eats sweet food and not salty food, and he is unable to accept it, so the sweet and salty perpetual motion machine starts!
He took out a can that had just been produced today, felt the can was still a little warm, unscrewed it and poured most of it into a bowl.
Okay, let’s eat!
A bite of egg tart, a spoonful of baked beans, and two small cookies to fill the gaps between your teeth, so delicious!
I glanced over and saw something unidentified moving on the ground, which seemed to be a bit sneaky.
After all, it was on a farm, right next to the primeval forest, so it was normal for an uninvited little guest to appear in the house. Josh put down the spoon and went over to take a look.
"Kongyan Rat! What have you done!" Qiao Xi couldn't believe his eyes. The big, black rat in front of him with burnt fur turned out to be a Kongyan Rat.
Seeing that Josh had discovered it, the rock rat tried to use its big tail to cover itself and hide behind something. Unfortunately, the big furry tail was also burned by the fire and only a few hairs were left.
"Squeak!" It's okay, I just went out to play for a while.
Seeing that Josh didn't believe it, it repeated it again: "Squeak, squeak!" Really, I just accidentally got it dirty when I was out playing.
“Tell the truth.” Josh frowned and looked at it, observing whether there were any wounds on its body.
The closer he got, the more he smelled a familiar sweet scent. Well, needless to say, Josh knew what it was doing.
——
The rock rat held its burnt tail and enjoyed Josh's gentle wiping. When she called it a fool over and over again, it tried every way to refute her, but was finally suppressed by Josh with force.
Who knew that this stupid squirrel would crawl into the oven of the bread oven to find food! Fortunately, Josh didn't add firewood when baking cookies, otherwise, the intermediate monster would not be able to burn it to death.
"I left some delicious food for you next to your nest, are you stupid?" Josh nodded the stupid squirrel's head.
"Squeak~" Hehe, I forgot. The little squirrel was holding the crispy biscuit and chewing it happily.
My dears, today's egg tarts were made with reference to the tutorials on the Internet. They are not original to me. I only know how to use ready-made egg tart crusts. I can't make them. If you have any questions, please leave me a message.
(End of this chapter)
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