egg tart
There are many stupid steps, but don't be afraid. I just wrote in detail! Haha...
Recipe Recommendations
- low powder 75 grams
- water 250Ml
- salt 8 grams
- butter 250 grams
- whipped cream 180ml
- milk 140ml
- sugar 80 grams
- condensed milk 15 grams
- egg yolk of 4
- milk fragrance
- roast
- several hours
- ordinary
Steps for egg tart
1
Mix the low flour, water and salt and place it in a kneading machine and knead it at medium speed (excluding 75 grams of low flour)
2
The dough after kneading for about 20 minutes is wet like this
3
Wrap the dough into square dough with low flour and place it in the refrigerator for 20 minutes.
4
At this time, cut the butter into small pieces and mix with 75 grams of low flour. Place it in a blender and beat until there are no particles.
5
Remove the stirred butter and place it on the chopping board to make a ball
6
Remove a piece of oiled paper and place the butter ball on the oiled paper.
7
Cover with a piece of oil paper, tap gently, roll it into a rectangle (please ignore my technique) and place it in the refrigerator.
8
Remove the relaxed dough and roll it into a dough slightly wider than the butter slice and three times longer.
9
Reverse the wrapped dough sheet and sprinkle with a little flour
10
After gently tapping evenly, roll it into thin slices.
11
Carry out the first 40% discount
12
After folding, wrap it in oil paper and place it in the refrigerator to relax for 20 minutes. After each folding, place it in the refrigerator to relax for 20 minutes. (This way, the dough sheet will be more malleable and easy to roll. If you are a novice, you must do this. The success rate is relatively high. This is my first time doing it, and it worked!)
13
Place the relaxed hem of the dough sheet on the right (as in step 12) and roll it into a rectangle.
14
Make the second 40% discount and put it in the refrigerator again to relax. (The third 40% discount is to do it again from steps 13 to 15)
15
Roll the dough sheet into a cylindrical shape
16
Because it was too long to fit in the refrigerator, I cut it in half, wrapped it in oil paper and placed it in the refrigerator for refrigeration. Wait until the next day to make egg tarts.
17
I used a Maffin mold and put a layer of butter in order to release the mold easily.
18
Cut the meringue roll into equal parts. (I cut 14 half strips just right)
19
Stick some powder to the dose and press the shape first. It will be easier to shape it in a mold.
20
Place the prepared egg tarts in a windless place and relax for 20 minutes.
21
Heat the milk, cream, condensed milk and sugar until the sugar dissolves. Cool until warm, add egg yolks and low flour and mix well. It's egg tart water.
22
Filter the egg tart water once, and the taste will be more delicate.
23
Spoon the egg tart water into the relaxed egg tart skin for 7 minutes full
24
Preheat the oven to 220 degrees for about 20 minutes on the middle and upper floors.