Simple egg tart

Simple egg tart

Introduction:

"The most difficult thing to make egg tarts is to make egg tarts skin. In the past, it took a lot of time to" fold the quilt "by myself. After work, I always didn't have much time to toss. If you want to eat egg tarts, you can make a simple pure Portuguese egg tarts skin."

Production steps:

Step 1: prepare 3 peels and soften at room temperature

Step 2: roll the rolling pin into a rectangle

Step 3: roll up along the long axis

Step 4: cut evenly into 8 pieces

Step 5: press into small pieces like dumplings

Step 6: roll into skin and fold the two skins together

Step 7: put into the egg tart mold, pay attention to the tower skin should be higher than the mold

Step 8: big set

Step 9: cream, milk, condensed milk, sugar mix

Step 10: beat well and add 2 egg yolks

Step 11: sift in low gluten flour

Step 12: screen filtration

Step 13: This is tower water

Step 14: large assembly, the tower water can not be placed more than two-thirds

Step 15: let's eat while it's hot!!

Materials required:

Pie skin: 3

Eggs: 2

Milk: 85ml

Sugar: 25g

Light cream: 80ml

Low gluten flour: 5g

Condensed milk: 4G

Note: when rolling the cake skin, remember to touch the flour on it, otherwise it is easy to stick, the egg tart skin should be higher than the edge of the mold, and the egg tart liquid should be at 2 / 3 position.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet