Bar type egg tarts

Recipe Recommendations

• low-gluten flour 120g
• high-gluten flour 15g
• butter 20g
• water 80g
• Marqilin 80g
• milk 70g
• cream 90g
• egg yolk of 2
• white granulated sugar 40g
• sugar 5g
• salt 1g

• milk fragrance
• baking
• several hours
• senior

Steps for Bar type egg tarts

1

The ingredients of the dough are as follows. Mix all of them and knead them into a smooth dough. Put them in the fresh-keeping bag and place them in the refrigerator to relax (I kneaded it a little softer, and there is more water)

2

kneaded dough

3

Marqilin 80g

4

Put it in a fresh-keeping bag, roll it into a smooth square with a rolling pin, and place it in the freezer to harden

5

The relaxed dough is rolled out to a size three times the width of Mageline, and the length is slightly larger than Mageline.

6

Put Mageline in the middle (55555555555555555555, I made a mistake and didn't use the fresh-keeping bag. I used the hard bag for Mageline directly, which caused it to be completely shattered when I took it out from the inside)

7

Fold the dough on the left and right to wrap Marquiline. PS: There is an important part I haven't done properly at this time: press one side with one hand, and drive air to the other side with the other hand. I must drive it cleanly. I didn't know what it was for at first, so I just rushed it casually, causing many bubbles to appear between the dough and Marquiline when the dough was folded and rolled again later. After that, the dough on both sides was pressed tightly.

8

Roll the dough dough wrapped in Marguerine large and thin

9

I fold, I fold, I fold the quilt ~~~ Fold the top and the bottom and fold the two sides together ~~ also

10

Put the folded quilt in a fresh-keeping bag and place it in the refrigerator to relax for 20 minutes. Repeat step 8.9~~~~ Fold the quilt 3 times!!!

11

Let's make tarts while the quilt is relaxing in the freezer! The tartar water material is as follows

12

. Pour it all into a container and mix ~~~~ Stir well and place it in the refrigerator. PS: Mix it evenly. I didn't pay much attention to this step. I feel that the tarts that are baked at the end are a little uneven

13

I took out the dough that had been folded three times and rolled it with a rolling pin into a dough that was about 5 mm thick. Here, I can see my mistake. The dough contained too much water, which caused some of the dough to break when rolling.

14

Sprinkle a little flour on the rolled dough to prevent sticking (actually, it doesn't seem to matter...) Roll it up ~~~ La la la look at the size of the mold and cut it into small round doses

15

Squish the small round dough, use a rolling pin to help roll it bigger, and place it in a mold to press it into shape

16

Pour the tarts into the water for 7 minutes full (you can start preheating the oven before pouring)

17

Bake at 220 degrees for 25 minutes

18

Success! Also also also!

Recipe Categories

• baking Recipes