This egg tart does not use the layer of meringue for folding quilts. It is a relatively simple recipe
But the tapi is still very crispy ~~
Sharing this rich egg tart with your loved one in the afternoon, I wonder how sweet it will be, haha ~~
egg tart
Recipe Recommendations
- low powder 115g
- butter 50g
- light cream 180g
- milk 140g
- egg yolk of 4
- cold water 15g
- salt 1g
- fine sugar 8g
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for egg tart
1
Cut butter into diced pieces and set aside.
2
Pour in sifted flour and salt, grasp slightly well, and wrap it in butter.
3
Make a hole in the middle of the flour pile and pour in cold water.
4
Use a spatula to constantly mix the flour to make the mixture even. When mixed until there is no dry flour, rub into dough by hand and let stand at room temperature for 1 hour or refrigerate for 20 minutes.
5
Roll out the dough, make it as square as possible, and roll it up at one end.
6
Cut into small doses about 1cm thick, dip them in flour and place them in the egg tarts mold (flour side facing up), use your thumb to form a tower mold, and let stand for 20 minutes.
7
Pour in tower water (stir well and melt the sugar), preheat the oven for 7 minutes at 220°, and bake for 25 minutes.
8
Done and out of the oven.egg tart Make Tips
There is no quilt on the egg tart skin, you can try it