Ingredients
Flour 150gm
2 Table Spoon Ghee
Water 1 Cup
Eggs 6 pieces chicken
3/4 Cup sugar
1/4 Table spoon vanilla essence
How to make Baked Egg Tarts
Put flour in a large bowl. Place Ghee in; add water little by little to mix well and freeze the mixture in the refrigerator for 30 minutes to 1 hour.
Break chicken eggs into a bowl; put sugar and water in. Stir them until bubbling and then drip vanilla essence into mix well.
Place it on the table top. Knead it into dough. Roll it flat with a rolling pin and cut out 8 tart cases with a tart mold. Spread them one by one into tart cups. Poke holes with fork and apply lard thinly onto them.
Filter the (2); skim off froth and pour the egg juice into the tart cases of (3) until 90 percent full.
Lay the prepared (4) one by one in a baking pan. Place the pan in the heated oven and bake them at 400 degrees for serving.
Flour 150gm
2 Table Spoon Ghee
Water 1 Cup
Eggs 6 pieces chicken
3/4 Cup sugar
1/4 Table spoon vanilla essence
How to make Baked Egg Tarts
Put flour in a large bowl. Place Ghee in; add water little by little to mix well and freeze the mixture in the refrigerator for 30 minutes to 1 hour.
Break chicken eggs into a bowl; put sugar and water in. Stir them until bubbling and then drip vanilla essence into mix well.
Place it on the table top. Knead it into dough. Roll it flat with a rolling pin and cut out 8 tart cases with a tart mold. Spread them one by one into tart cups. Poke holes with fork and apply lard thinly onto them.
Filter the (2); skim off froth and pour the egg juice into the tart cases of (3) until 90 percent full.
Lay the prepared (4) one by one in a baking pan. Place the pan in the heated oven and bake them at 400 degrees for serving.
No comments:
Post a Comment