Communicate with furry animals without any barriers, and take the farm to the next level

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 didn't know 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 smooth. Put it in the refrigerator to relax for a while.

As for the time, should it be thirty or forty minutes? About that, Qiao Xi fumbled around and 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? Qiao Xi 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 it is large enough to wrap the piece of butter.

Just after wrapping the butter, Qiao Xi began to press the dough to bring out the ductility of the butter. After pressing it up and down, front and back, he began to slowly roll out the dough.

Qiao Xi hadn't made it for a long time, and his hands were shaking. He was afraid of breaking the dough, so he rolled it out carefully piece by piece. It was a bit sticky, so he sprinkled some dry powder on it.

Roll it out until it is almost a rectangle with 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, folding 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 out.

This time the dough becomes a longer rectangle. Repeat the folding and rolling process, then put it in a small refrigerator and freeze it for a few minutes. Do the final pressing and rolling to ensure the success of the pastry.

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 dough pieces.

Qiao Xi carefully took the round skins out of 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 them using 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.

Forget it, let’s give it a try.

Start making the egg tart liquid, cut off a palm-sized piece of butter, add an equal amount of big-tailed yak milk, and ask a passing brown-headed crow to mix it evenly, then add a handful of white sugar and beat it quickly.

After beating, add the bird egg yolks and granulated sugar that I had secretly stolen 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 does not 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 been preheated long ago, 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 waited for the delicious food.

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, it would be too thin and too little, and it would easily bake into a burnt, unidentified 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, crispy and fragrant, the tart core is tender and smooth, 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 it. It was so hot, but he didn't want 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 distributed 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 oven and turned into crispy little cookies.

After the egg tarts were out of the oven, Josh did not add more heat to the bakery. These crispy little cookies were slowly baked in the residual heat of the bakery.

The taste is crispy, sweet and fragrant, and it is very satisfying as a snack.

Tonight'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 no salty food, and he is unable to accept it, so the sweet and salty perpetual motion machine starts!

He took out a can of food that had just been produced today, felt the can was still a little warm, unscrewed it and poured half a bowl into the 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 unknown 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.

"Kongyanshu! 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 Kongyanshu.

Seeing that Josh had discovered it, the rock rat tried to use its big tail to wrap itself up and hide behind something. Unfortunately, the furry tail was also burned by the fire, leaving only a few hairs.

"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!" Really, I accidentally got it dirty when I was out playing.
"Tell the truth." Josh frowned and looked at it, observing if 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.

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The empty rock rat held its tail that was burned to ashes, enjoying Josh's gentle wiping. When she repeatedly called it a fool, it tried every way to refute her, but was finally suppressed by Josh with force.

Who knew this stupid squirrel would crawl into the oven to find food? Fortunately, Josh didn't add more firewood when baking cookies. Otherwise, even if it was an intermediate-level monster, it wouldn't 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, for making egg tarts today, I refer to the tutorials on the Internet. They are not my original creations. I only use ready-made egg tart crusts. I can’t make them. If you have any questions, please leave me a message.

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(End of this chapter)