Recipe: Egg tart Egg Tart

Home Cooking Recipe: Egg tart Egg Tart

Notes:

Follow http://weibo.com/yanyanfoodtube for more updates on Weibo and follow our more interesting food tour! ! It is a good choice to make small snacks for people you love. A layer of crispy layer of meringue wrapped in milky Kasda sauce is really delicious. This is a very good recipe for all the friends who like baking. Go into the kitchen and bake it and enjoy it. Only the lucky one will eat the egg tart you made. Egg goods are a great little treat to make for your love ones. Flaky puff pastry that falls apart in your mouth filled with a delicious egg custard that just tastes delightful. A good recipe for all the bakers, you'll love the results and so Will all who are lucky enough to eat them. So get into the kitchen and enjoy.

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparing ingredients

    Preparing ingredients

  2. Home Cooking Recipe: Pour the flour, salt and lard into the food processor and mix well. If there is no food processor, mix the lard and flour into the sand-like texture, then add the ice water three times to mix the dough quickly.

    Pour the flour, salt and lard into the food processor and mix well. If there is no food processor, mix the lard and flour into the sand-like texture, then add the ice water three times to mix the dough quickly.

  3. Home Cooking Recipe: Put the good dough in the plastic wrap and put it in the refrigerator for 10 minutes.

    Put the good dough in the plastic wrap and put it in the refrigerator for 10 minutes.

  4. Home Cooking Recipe: The softened butter is placed in a small food bag, and the butter is packed into a rectangular shape of about 12×19 cm in a bag and placed in a refrigerator until the butter begins to harden.

    The softened butter is placed in a small food bag, and the butter is packed into a rectangular shape of about 12×19 cm in a bag and placed in a refrigerator until the butter begins to harden.

  5. Home Cooking Recipe: Knead the loose dough into a rectangle that is twice as thick as the butter, and then wrap the butter in video.

    Knead the loose dough into a rectangle that is twice as thick as the butter, and then wrap the butter in video.

  6. Home Cooking Recipe: The butter is divided into four-three-four folds, which need to be placed in the refrigerator for 10-15 minutes after each folding.

    The butter is divided into four-three-four folds, which need to be placed in the refrigerator for 10-15 minutes after each folding.

  7. Home Cooking Recipe: Melaleuca meringue into a dough piece with a thickness of about 3mm, and then cut it with a circular die

    Melaleuca meringue into a dough piece with a thickness of about 3mm, and then cut it with a circular die

  8. Home Cooking Recipe: Spread in the egg tart mold and then sent to the refrigerator for refrigerating.

    Spread in the egg tart mold and then sent to the refrigerator for refrigerating.

  9. Home Cooking Recipe: Preheat the oven to 220 degrees.

    Preheat the oven to 220 degrees.

  10. Home Cooking Recipe: Stir all the ingredients in the egg in a large bowl.

    Stir all the ingredients in the egg in a large bowl.

  11. Home Cooking Recipe: Pour into the refrigerated egg tart (80% full).

    Pour into the refrigerated egg tart (80% full).

  12. Home Cooking Recipe: Bring it into the oven for 220 minutes and bake it for about 25 minutes.

    Bring it into the oven for 220 minutes and bake it for about 25 minutes.

Tips:

1. There should be a lot of layers in the baking of thousands of layers of meringue, so the action on the hand must be fast when wrapping the layer of meringue, and avoid the melting of the butter, so that the layer of meringue Will bake out many layers. 2. If your Melaleuca meringue shows signs of melting during the making process, no matter which step you take, you should send it to the refrigerator for a little bit until the butter becomes a little harder and then continue to operate. 3. If the layer of meringue is not used directly, it can be frozen in the freezer for 1-2 months. When it is used, it will be frozen in the refrigerator one day in advance. 4. Egg tart can be used with egg yolk or whole egg, and the color of egg yolk is more golden.


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