egg tart
Ingredients: salt,milk,condensed milk,egg yolk,sugar,water,high-gluten flour,low-gluten flour
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 40 grams
- water 120 grams
- egg yolk one
- milk 90 grams
- condensed milk appropriate amount
- sugar 10 grams
- salt 1 grams
- milk fragrance
- baking
- a day
- ordinary
Steps for egg tart
1
Melt the butter in water and add it to the sifted flour. Add sugar and salt, then slowly add water and knead it into a smooth dough. Refrigerate in the refrigerator for 1- 4 hours
2
Take out the dough and roll it into a big round cake shape
3
Gently roll the butter into a sheet of butter (wrap the roll with plastic wrap)
4
Place the slices of butter in the middle of the rolled dough sheet
5
Wrap the butter with dough sheet and press tightly
6
Roll the dough into a rectangle (roll it from the center to the sides), taking care not to leak the dough, and sprinkle some base powder
7
Fold it into 30%
8
Fold it like this, wrap it in plastic wrap, and refrigerate for 30 minutes
9
Remove, roll it out again, fold it in three folds, and refrigerate again for 30 minutes
10
This can be repeated 4 to 5 times, and the tarts are ready and placed in the refrigerator for later use
11
Add sugar and flour to milk and mix well, heat on low heat until thick, then add appropriate amount of condensed milk and mix well
12
Allow to cool, add egg yolks and stir well
13
Divide the prepared tarts into three parts, and I took one of them to make egg tarts
14
Roll out the meringue into large thin slices and roll into rolls
15
Divide into 9 doses
16
Take a small dose, dip it in some high powder, gently press it flat with your hands, and stick it to the inside of the mold
17
When done, pour the tarts into the mold for 8 minutes full
18
Preheat the oven at 220 degrees C, heat it up and down to the middle layer, and color it for 20 minutes