egg tart
Egg tart is one of the "Four Great Kings of Cantonese morning tea (shrimp dumplings, dry steamed shaomai, roasted pork buns, egg tart)".
Recipe Recommendations
- low-gluten flour 135 grams
- high-gluten flour 15 grams
- ghee 20 grams
- cream cheese 125 grams
- qingshui 75 grams
- milk 180 grams
- egg yolk 2 capsules
- white sugar 30 grams
- condensed milk 1 scoop
- sweetening
- baking
- several hours
- ordinary
Steps for egg tart
1
Pour the ingredients except the cream cheese into a large container and add the water a little.
2
Mix into a soft, smooth dough, then wrap in plastic wrap and relax for 30 minutes.
3
Put the cream into a crisper bag, beat and roll it into thin slices.
4
Roll out the relaxed dough with a dough pressing pin into a rectangle, about 3 times the size of the cream.
5
Place the thinly rolled cream in the middle and wrap the cream with a dough cake like a quilt and pinch the edges tightly.
6
Gently tap the surface of the dough sheet with a rolling pin, and roll it thin again to 0 or 5CM thick.
7
Start folding the quilt for the first time, that is, fold the upper and lower edges in half towards the middle, and then fold the ends in half towards the middle.
8
Fold the quilt and wrap it in plastic wrap and place it in the refrigerator to relax for 20 minutes.
9
Remove the dough and flatten it and roll it into a square dough.
10
Start folding the quilt for the second time, then wrap it in plastic wrap and place it in the refrigerator to relax for 20 minutes.
11
Roll the dough sheet from the longer side, wrap the rolled dough sheet with plastic wrap, and place it in the refrigerator to cool for 30 minutes to relax.
12
When the skin of the egg tart is loose, prepare egg tart water.
13
Pour all the flour, white sugar, milk, and condensed milk into a small pot and mix well to form a milk paste.
14
Heat over low heat until sugar etc. is completely melted, and let cool slightly.
15
Pour the beaten egg yolks into the milk paste and mix well to make tarts.
16
Sprinkle flour into the mold and wipe well and pour out excess flour.
17
Cut the relaxed dough roll into slices with a knife, roll it into dough and place it into a mold and gently press it to fit it tightly; fill the kneaded tapi with egg pagoda water (fill it with seven or eight cents full).
18
Preheat the oven at 220 degrees for 10 minutes, and bake the middle layer for about 15 minutes.
19
Turn on the oven and continue to top and bake for about 5 minutes.