Egg Tart

Egg Tart

Introduction:

"This kind of egg tart doesn't use the thousand layer pastry of folding quilt. It's a relatively simple recipe, but TAPI is still very crispy ~ ~ I don't know how sweet it will be to share this rich egg tart with my beloved in the afternoon ~ ~"

Production steps:

Step 1: dice the butter and set aside.

Step 2: pour in the sifted flour and salt, scratch well, and wrap in butter.

Step 3: dig a hole in the middle of the flour pile and pour in cold water.

Step 4: mix flour with scraper to make the mixture even. When there is no dry flour, knead the dough by hand and let it stand at room temperature for one hour or refrigerate for 20 minutes.

Step 5: roll out the dough, make it square as far as possible, and roll it up from one end.

Step 6: cut into 1cm thick small powder, dip flour on one side, put it into egg tart mold (DIP flour side up), knead it into tower mold shape with thumb, and let it stand for 20 minutes.

Step 7: pour in tower water (mix well, sugar melt), 7 minutes full oven, preheat 220 ° and bake for 25 minutes.

Step 8: finish and get out of the oven.

Materials required:

Low powder: 115g

Butter: 50g

Light cream: 180g

Milk: 140g

Egg yolks: 4

Cold water: 15g

Salt: 1g

Fine granulated sugar: 8g

Note: egg tart skin does not fold quilt, you can try it

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet