Crisp egg tart
Egg tart is delicious. It has been made with vegetable oil once before, but the effect is really different from that made with butter!This is also the first time I have used butter to make it. Only after I really made it did I know how many calories are hidden in this delicious egg tart. A total of 8 were made. My husband and I finished it in less than 5 minutes!This egg tart is also made to consume the remaining fresh cream. The original recipe is 100g, but I only have 80g left.In the original recipe, there are 7g low powder and 2 egg yolks in the tarting water. I want to save trouble, so I directly use a whole egg and custard powder. The taste is also very beautiful!Finally, I want to say: folding quilts is really troublesome. Just like making other pastry, I need to relax in the middle, so I fold quilts while doing housework. It's fun!This food is very delicious, but the calories are really high. I dare not eat other snacks after four!
Step 1 . Tart's low and high flour, water and butter
Step 2 . Mix the low flour and high flour in the Tart Peel, cut butter into small pieces and knead the flour evenly, add water in several times and form a dough (I haven't used up 70g of water here, and the dough is soft and hard enough)
Step 3 . Wrap the dough with plastic wrap and refrigerate for 20 minutes
Step 4 . Take out the refrigerated dough, sprinkle flour on the board, and press the dough apart
Step 5 . Use 90g butter to wrap it. Do not take off the fresh-keeping film. Use a rolling pin to beat the long square
Step 6 . Roll the dough into a rectangle, and press the butter into half the size of the dough
Step 7 . Wrap the dough around the yellow dough, and pinch the edges tightly!
Step 8 . Tidy up the ugly dough and try to make it rectangular
Step 9 . Fold the rectangular dough like a quilt
Step 10 . Wrap the folded dough with plastic wrap and refrigerate for 20 minutes
Step 11 . Take out the frozen dough and press it into rectangle again
Step 12 . Then fold it, wrap it in plastic wrap and refrigerate for 20 minutes!
Step 13 . The refrigerated dough is squashed again
Step 14 . Make a quilt
Step 15 . Wrap the quilt with safety film and refrigerate for 20 minutes!
Step 16 . Press into a rectangle with a rolling pin
Step 17 . Start from the long side and roll it as tight as possible. At this time, cut it into small dosage forms like dumplings. Press it into round cakes with the powder on the top and put it into the mold
Step 18 . Then we'll make tartar water: put the fresh cream and milk in the basin and mix well
Step 19 . Beat the whole egg, add cheese powder and mix well
Step 20 . Add the white sugar into the fresh cream and milk, heat it with low heat until the sugar melts, and let it cool slightly
Step 21 . Slowly add the egg liquid into the milk liquid and stir well. My cheese powder still has some lumps. Just stir well before putting it into the oven
Step 22 . Pour the prepared tarts into the egg tarts with a small spoon. If it is seven or eight full, it will be fine!
Step 23 . Oven 220 ° C for about 25 minutes
Step 24 . The two heart-shaped ones were originally one for each person, but my husband didn't eat them, so the last one is also mine!
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