egg tart
By DeionWolff
Ingredients: light cream,milk,butter,egg yolk,flour,water,corn starch
Recipe Recommendations
- flour 200 grams
- butter 80 grams
- water 50 grams
- egg yolk of 3
- milk 120 grams
- light cream 120 grams
- corn starch 10 grams
- milk fragrance
- roast
- several hours
- senior
Steps for egg tart
1
Tart skin material: 200 grams of flour, 80 grams of butter, 50 grams of water; Tart filling material: 3 egg yolks, 120 grams of light cream, 120 grams of milk, 30 grams of sugar, and 10 grams of corn starch.
2
Practice: 1. Mix 100 grams of flour and 50 grams of butter and form an oil core dough;2. 100 grams of flour, 30 grams of butter, 50 grams of water and form a water-skinned dough, let stand for 30 minutes.
3
On the left is the oil core dough and on the right is the water skin dough.
4
Roll the oil core and water oil skin into thin slices respectively, and put the oil skin into the water oil skin to seal and dilute.
5
Fold in half left and right towards the middle at the same time, dilute, and repeat three times.
6
Cover the upper and lower parts with plastic wrap and place it in the freezer for 1 hour.
7
Frozen tarts.
8
Take a round die and cut the mold blank (about 30 grams/piece)
9
Spread it into thin slices, place it in the tarts mold and tighten it by hand, with the top slightly higher than the mold.
10
The tarts are ready.
11
Pour in the egg and milk liquid about 9 minutes full (about 30 grams).
12
Preheat to 170 degrees over high heat and bake for about 30 minutes.
13
Freshly baked (the temperature of each oven is slightly different, and the specific baking time can be determined based on the change of surface color).
14
Finished product drawing.15
Tart filling method: Stir 3 egg yolks, 120 grams of light cream, 120 grams of milk, 30 grams of sugar and 10 grams of corn starch until fully blended. (I forgot to take photos at this step)egg tart Make Tips
1. Use ordinary flour for flour. Avoid excessive kneading when kneading the dough to prevent the tarts from shrinking;2. When rolling the dough, the dough can be covered with a layer of plastic wrap above and below so that it will not stick to the chopping board or rolling pin;3. The amount of sugar can be added according to personal preference.