Egg Tart

2024-09-12 02:59:20 721

The most favorite of pastry is egg tarts. From the beginning, everyone said it was difficult, but always believed that interest was the best teacher! Just do what you say~Below is a detailed introduction to the production process for everyone~

Details of ingredients

Low gluten flour125 grams
butter65 grams
water65 grams
sugarHalf a spoonful
saltHalf a spoonful
milk90 grams
Light cream120 grams
Fine sugar40g
yolkTwo
Condensed milk5ml

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Egg Tart

1. Prepare the puff pastry material
2. Add sugar and salt to flour
3. Add 20 grams of softened butter
4. Pour in water and stir evenly
5. Knead into a smooth dough, wrap it with cling film, and refrigerate for 30 minutes in the refrigerator
6. Wrap 65 grams in butter, cut them into slices, and place them together. Use a rolling pin to roll them evenly into thin slices. When the time is up, remove the dough~
7. Roll out the dough, which is 2-3 times the size of butter and can wrap around butter slices
8. Place the butter slices in the middle of the dough
9. Fold the dough along all four sides towards the center and wrap it with butter. Press out the air inside as soon as possible~
10. Wrap it up, turn the dough upside down, and close the mouth
11. Roll the dough into a rectangle
12. Roll out the dough and fold it from both ends to the middle, then fold it in half again like a blanket. Fold it four times and wrap it with plastic wrap. Store it in the refrigerator for 20 minutes
13. Take out the refrigerated dough and roll it out again. Repeat steps 11 and 12 twice more. Finally, put it in the refrigerator and refrigerate for 20 minutes
After taking it out of the refrigerator for the third time, roll it out and make it 3mm thick,
15. Then start rolling the dough from one end and try to roll it tightly; Finally, wrap it in plastic wrap and refrigerate for 30 minutes
16. Take out the refrigerated dough and cut it evenly into 12 equal parts with a knife
17. Stick dry flour on the side of the cross-section, place the flour side facing up into the egg tart mold, pinch the egg tart skin, the skin should be slightly higher than the mold, and when baking, the skin will shrink back first
If it's difficult to knead the egg tart mold like me, you can use a rolling pin to roll out the tart skin as thin as possible in the middle, and then put the rolled out tart skin into the mold.
19. It should be like this, and then everything should be prepared and placed next to it for future use
20. Weigh the egg tart water in advance.
21. Place the pot on the induction cooker or gas stove and reduce the heat. Pour milk and granulated sugar into a pot, stir with a blender until the sugar dissolves, and then turn off the heat~
22. Afterwards, add light cream, egg yolk, and condensed milk to the milk and stir evenly with a manual mixer
Finally, filter the egg tart water through a sieve, and the egg tart water is ready!
24. Set the ACA oven to 210 degrees Celsius on both sides
25. Finally, pour the egg tart water into the egg tart skin until it is 7-8% full.
Preheat the oven and place the egg tarts filled with egg tart water into the middle layer of the oven. Heat up and down to 210 degrees Celsius, grill for 20 minutes
Finally, take it out and the delicious homemade egg tart is now complete!
28. Another finished product image
29. Because we made an extra puff pastry, in order to avoid waste, we rolled it into thin sheets and rolled it up from both sides towards the middle. Cut into 6mm thick slices
30. Place baking paper on top of the baking tray and arrange the cut butterfly pastries like a baking tray. Turn the oven to 180 degrees Celsius and bake for about 18 minutes
31. Dangdang~The crispy and delicious butterfly pastry is ready to be baked