Apple egg tarts
By MaymieOrn
Use apples as the filling, with crispy tarts, smooth filling, and strong apple aroma. Those who like egg tarts must try it.
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Apple egg tarts
1
Prepare all ingredients.
2
Add water, salt, and 20 grams of butter to flour and mix.
3
Mix the mixed flour into a ball. Don't knead it, just mix it into a ball. Put it into a fresh-keeping bag and place in a cool place to relax for 1 hour.
4
Roll 130 grams of butter into rectangular slices. Refrigerate for half an hour.
5
Loose dough will not retract when pressed with your fingers.
6
Roll out the relaxed dough into thin slices.
7
Place the frozen butter in the middle of the dough sheet.
8
Fold the dough sheet on both sides towards the middle (cut off the corners that are not covered with butter).
9
Fold in half (place in the refrigerator and chill for 20 minutes).
10
Roll out the refrigerated tarts.
11
After repeating step 89 3 times, roll out into sheets about 5 mm thick.
12
Roll the rolled dough sheet into a tube shape.
13
Place the rolled tarts in the refrigerator and chill for half an hour.
14
Peel the apples, cut them into small pieces, and soak them in light salt water.
15
Stir white sugar, cream, milk and gelatine powder over hot water until completely melted.
16
After cooling the milk, add the egg yolk and mix well.
17
Sift the egg liquid and the sifted egg liquid will be very smooth.
18
Remove the tart roll from the refrigerator and cut into 12 pieces.
19
Place the cut ingredients in the tower mold, dip the top with dry powder, and press the tarts skin against the tarts mold with your thumb, with the edges higher than the tarts mold.
20
Place the pressed tarts on a baking sheet and place them with the chopped apples.
21
Pour in tarts water for 7 minutes full.
22
Preheat the oven to 220 degrees C and medium for 25 minutes. Delicious comes out of the oven.