A simple pie skin egg tart by greedy monkey

A simple pie skin egg tart by greedy monkey

Introduction:

"For beginners of egg tarts, the biggest headache is definitely the quilt folding of thousand layer pastry. Especially in summer, as long as the butter is taken out of the refrigerator, it will melt all the time, all the time, all the time... In the end, I want to touch it with my hand. I want to soften it. A quilt may have to be folded for a day. It's terrible for the egg tarts who think about it every once in a while ~ ~ ~ so the most urgent thing is to find something that can replace the thousand layer pastry to hold the tender and smooth tarts while retaining the crisp taste. The Pie Recipes found on the Internet always feel that they don't taste as crisp as the thousand layer pastry, and they are as hard as biscuits. And what I pursue is that I can not only keep the original state and demould easily, but also have a bite of the ultimate taste! So, after repeated experiments, the following perfect recipe without folding quilt was finally born: Pie skin egg tart. If you've never made an egg tart, it doesn't matter. Follow my instructions, step by step. I promise you in the name of egg tart, it's really super simple

Production steps:

Step 1: soften the butter and cream cheese at room temperature until it is soft but not liquid. Sift the flour into the container, add the butter and cheese, mix them well by hand, and knead them into a light yellow dough.

Step 2: divide the dough into eight equal parts and put them into eight egg tart molds respectively. Pinch the shape of the tart skin with your thumb to make the flour stick tightly to the mold.

Step 3: the tarts need to be placed in the mold for a few minutes. At this time, the oven can be preheated and the temperature can be 220 ° C, and the tarts can be made.

Step 4: mix the milk with light cream, separate the egg yolk with the egg separator, add it into the milk, and then sift in the powdered sugar and stir it fully to make it melt completely in the milk.

Step 5: take a clean sieve and put it on the top of the tarts. Sift the water into the tarts and divide it into nine parts.

Step 6: put the egg tart into the oven to start baking, 200 ° C, middle layer, up and down the fire, about 25 minutes.

Step 7: according to the performance of each oven, the baking time may be different. When there are Caramel spots on the surface of the egg tart, it can be taken out for consumption.

Step 8: as long as the egg tart cools down a little, it can be demoulded. Hold the bottom of the mold in your left hand and knock it gently on your right heart, then the egg tart will fall out. Well, it's easy!

Step 9: take a bite, hey! Crisp outside, tender inside, rich milk flavor, success ~!

Materials required:

Low gluten flour: 100g

Butter: 50g

Cream cheese: 20g

Milk: 70g

Cream: 90g

Powdered sugar: 40g

Eggs: 2

Note: 1) in order to make the egg tarts easy to color, this time I use the very common soft sugar from the supermarket. I buy my own ground sugar powder, which is cheap and easy to use! Soft white sugar not only dissolves rapidly, but also roasts the caramel spot evenly beautiful, is exactly what I want the effect, strongly recommends to everybody ~! 2) When pouring tarts water, you must remember to filter, otherwise large impurities (such as egg yolk) will seriously affect the taste and make the filling of egg tarts taste less delicate. We all like the feeling of QQ lubrication, don't we? 3) The preheating temperature of the oven is slightly higher than the actual baking temperature, in order to make up for the heat loss when opening the oven to put the egg tart. The real baking process does not need such a high temperature, so remember to adjust the temperature back. 4) in order to avoid bulging at the bottom of the egg tart, remember to prick several air holes at the bottom of the skin with toothpick before pouring water.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor