Return to the saucepan and cook over low heat, whisking constantly, until thickened 10 to 12 minutes. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Continue whisking while adding the hot milk in a slow, steady stream. In a large bowl, whisk the flour with the remaining 5 tablespoons of milk. Meanwhile, in a small saucepan, heat 1 cup, plus 1 tablespoon, of the milk over medium heat until bubbles begin to form around the edges, 4 to 5 minutes.Use your thumb to press the center of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the cavity, extending about 1⁄16 inch above the rim of the tart molds or ¾ inch up the sides of the muffin tin. Place each slice into the cavity of an egg tart mold or muffin tin, with the cut side of the spiral facing up. ![]()
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