Egg tarts are delicious. I have been made with vegetable oil once before, but the effect is really different from butter!
This was also the first time I made it with butter. I didn't realize how many calories were hidden in this delicious egg tarts after I actually made it. I made a total of 8 eggs, and my husband and I wiped them out in less than 5 minutes!
I made this egg tart to consume the remaining whipped cream. The original recipe was 100 grams, but I only had 80 grams left.
In the original recipe, the tart water was 7g of low powder and 2 egg yolks. I wanted to save trouble, so I used a whole egg and custard powder. The taste was equally beautiful!
Finally, I would like to say: Folding quilts is really troublesome. Just like making other meringue snacks, it requires relaxation in the middle, so I have endless fun folding quilts while doing housework!
egg tart
Recipe Recommendations
- low powder 135 grams
- high powder 15 grams
- butter 90 grams
- water 70 grams
- whipped cream 100 grams
- milk 85 grams
- custard powder 7 grams
- white sugar 30 grams
- egg yolk of 2
- sweetening
- baking
- several hours
- ordinary
Steps for egg tart
1
Low and high powder for tarry, water, butter
2
Mix the low flour and high flour in the tarts, cut the butter into small pieces and rub the flour evenly, add water in time to form a dough (I haven't used up 70 grams of water here, so the dough is soft and soft)
3
Wrap the kneaded dough in plastic wrap and place it in the refrigerator for 20 minutes
4
Remove the refrigerated dough, sprinkle flour on the board, and press the dough apart
5
Wrap the 90 grams of butter with a rolling pin without taking off the plastic wrap. Beat it into a rectangle with a rolling pin
6
Roll out the dough into a rectangle and press the butter to half the size of the dough
7
Wrap the yellow dough with dough and pinch the edges tightly!
8
Sort out the ugly dough and make it as rectangular as possible
9
Fold the rectangular dough like a quilt
10
Wrap the folded dough with plastic wrap and place it in the refrigerator for 20 minutes
11
Remove the refrigerated dough and press it into a rectangle again
12
Fold it again, wrap it in plastic wrap and place it in the refrigerator for 20 minutes!
13
The refrigerated dough is flattened again
14
Fold into a small quilt
15
Wrap the small quilt with safety film and place it in the refrigerator for 20 minutes!
16
Press it into a rectangle with a rolling pin
17
Start rolling from the long sides and roll them as tightly as possible. At this time, you can cut them into small doses like making dumplings, dip them with flour on the sides face up, press them into round cakes, and place them in the mold.
18
Next let's make tarts: Put the whipped cream and milk in a basin and mix well
19
Beat the whole egg, add cheese powder and mix well
20
Add white sugar to whipped cream and milk, heat over low heat until sugar melts, and cool slightly
21
Slowly add the egg liquid to the milk liquid and stir evenly. My custard powder is still clumped and has not been mixed well. Just stir well before putting it into the oven.
22
Use a small spoon to add the prepared tart water to the egg tart blank, and it will be full!
23
Oven at 220 degrees for about 25 minutes
24
The two heart-shaped ones were originally for each person, but my husband didn't eat them, so the last one was mine!egg tart Make Tips
This food is delicious, but it is really high in calories. I don't dare to eat any other snacks after eating four of them!