How to bake egg tart liquid? What is the difference between baking paper and tin foil?

Coffee beans are roasted at high temperatures, or called roasting, to create the unique color, flavor and aroma of coffee. Raw coffee beans themselves do not have any coffee aroma. Only after they are roasted can you smell the rich coffee aroma. Therefore, roasting coffee beans is a transformation process of the internal components of coffee beans. Only after roasting, the components that can release the coffee aroma can be smelled. So what is the baking method for egg tart liquid? What is the difference between baking paper and tin foil? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What is the baking method of egg tart liquid?

2. What is the difference between baking paper and tin foil?

3. Is the baking lard fried by yourself?

4. How is Wangsen Pastry Baking School?

How to bake egg tart liquid

1. Mix 70g sugar with milk and heat over low heat to dissolve the sugar;

2. Separate the egg yolk and egg white;

3. Beat the egg yolk and egg and mix well. Add milk and whipping cream twice. Stir well again;

4. Filter with a sieve. (Remove impurities and bubbles in the eggs);

5. Pour into the prepared tart shell (70% full). You can add mango and other fruit pulp (such as the two on the far left);

6. Bake at 200-230 degrees, upper and lower fire, middle layer, for about 20 minutes.

What is the difference between baking paper and tin foil?

Use baking paper to bake cookies to prevent sticking. Tin foil is mostly used to bake meat, which can effectively prevent moisture loss, so that the finished meat is tender and not too dry. Tin foil is also used to cover the top of baked food to prevent it from being too dark. Tin foil has a shiny side and a matte side. Tin foil for food can be used to wrap food on both sides. It is usually recommended to wrap it with the shiny side to improve the heat conduction effect. When baking cookies, place baking paper on the baking tray to prevent the cookies from sticking. A small amount of spilled grease sticks to the baking tray and is easier to clean. A piece of baking paper can basically be reused 2 or 3 times.

Is the baking lard fried by yourself?

You can fry it yourself or buy it. The method of frying it yourself is:

1. Roll the dough into a round shape and put the dough in the middle;

2. Wrap all the pieces and set aside for later use;

3. Roll the dough into a long strip and then into a long round piece about 12 cm long and roll it up;

4. Roll out the rolled dough again, this time to about 20 cm long, and roll it up again, leaving it to relax for 15 minutes;

5. Flatten the rolled dough with your hands and roll it into an oval shape;

6. Put the sugar filling in the middle of the dough;

7. Wrap the sugar filling in the middle of the dough little by little, pinch the dough tightly with your fingers. With the closed side facing down, press it gently with your palm into a flat round shape about 1 cm thick;

8. Beat the egg yolk and prepare a brush;

9. Brush the surface of the round cakes with egg yolk liquid, sprinkle some black and white sesame seeds on them, and place them on the baking tray in order;

10. After preheating the oven to 190 degrees, place the cake in the middle and lower layers of the oven and bake for about 20 to 25 minutes until the surface turns golden brown.

How is Wangsen Pastry Baking School?

Wang Sen Western Pastry Baking School is a Western pastry cake training school with strong strength and excellent education.

Wang Sen Western Pastry Baking School, also known as Wang Sen Western Pastry Cake Training School, was established in 1998 and is located in the ancient Chinese city of Suzhou. The school covers an area of ​​more than 20 acres and has a construction area of ​​12,000 square meters. It is China's largest research and development base for Western pastry, Western food decoration and baking product ingredients.

Wangsen Western Cake Training School adheres to the people-oriented principle and takes the professional training of skilled talents as the way of running the school. It focuses on the training of technical and quality talents. The school attaches great importance to the quality of teaching. There are monthly technical assessments, quarterly assessments, and semester assessments. The school ensures that the technology starts from the basics, from the usual time, and from the shallow to the deep, so that every student can really learn the skills. It has won many awards such as 9 gold medals in the 1999 Shanghai International Baking Exhibition, the gold medal in the 2004 Singapore Hotel International Competition, and the silver medal in the 2006 Japan Hotel International Competition.