Eat healthily, do it yourself fun egg tarts

Eat healthily, do it yourself fun egg tarts

Introduction:

"If you want to eat egg tarts, layers of crispy TAPI and mouthful of crispy pastry, the egg tarts are delicious, and the hot egg tarts just out of the oven are more delicious. Although the process is a little complicated, but the taste is from time to time greedy. Alas, for the sake of this mouth, what's the point of vexation? After dinner, we started to prepare egg tarts carefully! The quality of egg tarts lies in the production of Melaleuca. For the sake of health and taste, I use butter instead of margarine. Although margarine is not as easy to control as margarine, it is even more difficult to control when it is hot (butter melts easily). Not to mention, the process begins. Tartskin making process: mix flour with sugar and salt, soften 40 grams of butter at room temperature, and add to flour. Pour in water and knead into dough. Water should not be poured in all at once, but should be added according to the hardness and softness of the dough. Knead into a smooth dough. Wrap in plastic wrap and refrigerate for 20 minutes. Cut 180 grams of butter into small pieces and put it in the fresh-keeping bag. Use a rolling pin to press the butter into a large, uniform sheet. At this time, the butter will soften slightly. Refrigerate until it hardens again. Take out the loose dough, apply a layer of anti sticking powder on the table, put the dough on the chopping board, roll it into a rectangle, the length of which is about three times the width of the butter slice, and the width is a little wider than the length of the butter slice. Take out the frozen hard butter slice and tear off the fresh-keeping bag. Place the butter slice in the center of the rectangle. Turn one end of the dough over to the center and cover it with a slice of butter. Put the other end of the dough over, too. So the butter flakes are wrapped in the dough. Press one end of the dough to death, and move your hand along one end of the dough to the other end to drive out the bubbles in the dough from the other end to avoid wrapping the bubbles in the dough. Rotate the patch 90 degrees. Roll it into a rectangle again with a rolling pin. When rolling, rolling from the center to the four corners is easy to form a regular rectangle. The rectangle after rolling is shown in the figure. Fold one end of the dough toward the center. Turn the other end of the dough over to the center. Fold the dough in half. This completes the first round of 40% off. Fold the dough and wrap it with plastic wrap. Refrigerate and relax for about 20 minutes. Take out the loose dough and fold it 4 times. A total of 3 rounds and 40% discount. Roll the three rounds of 4-fold dough into a rectangle with a thickness of about 0.3cm. The thousand layer pastry is ready. Production: cream and milk mix, add sugar and refined milk

Production steps:

Materials required:

Low gluten powder: 220g

GAOJIN powder: 30g

Butter: 180g (for wrapping)

Fine granulated sugar: 80g

Salt: 1.5g

Water: 125g

Animal light cream: 180g

Milk: 140g

Egg yolks: 4

Low gluten flour: 15g

Condensed milk: 15g (can be omitted)

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor