Recipe: The practice of egg tarts, [super delicious] eats and wants to eat, can't stop!

Home Cooking Recipe: The practice of egg tarts, [super delicious] eats and wants to eat, can't stop!

Notes:

The skin is crispy and the filling is delicious. This is the egg tart. If you bite it, you will want to bite the second bit. Today I will share my exclusive recipe. Please pay attention to my master @船长老爹 Have questions plus v:bigdady888 consultation

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare ingredients and tools

    Prepare ingredients and tools

  2. Home Cooking Recipe: 125 grams of sandwich butter is squashed with oil paper and squared

    125 grams of sandwich butter is squashed with oil paper and squared

  3. Home Cooking Recipe: Tap the wrapped butter with a dough stick and evenly spread it in the square of the oil paper.

    Tap the wrapped butter with a dough stick and evenly spread it in the square of the oil paper.

  4. Home Cooking Recipe: Take the square-shaped sandwich butter and freeze it.

    Take the square-shaped sandwich butter and freeze it.

  5. Home Cooking Recipe: 100 grams of water and salt, sugar together with the pot to melt

    100 grams of water and salt, sugar together with the pot to melt

  6. Home Cooking Recipe: Mix 26 grams of butter with medium flour and mix it by hand.

    Mix 26 grams of butter with medium flour and mix it by hand.

  7. Home Cooking Recipe: Pour hot hot water into the flour

    Pour hot hot water into the flour

  8. Home Cooking Recipe: The most mixed oil skin is sealed with plastic wrap and placed in the refrigerator.

    The most mixed oil skin is sealed with plastic wrap and placed in the refrigerator.

  9. Home Cooking Recipe: Now make egg tarts

    Now make egg tarts

  10. Home Cooking Recipe: 260 grams of milk plus 60 grams of sugar to boil together

    260 grams of milk plus 60 grams of sugar to boil together

  11. Home Cooking Recipe: 12 grams of three flowers of fresh milk added to the eggs inside the mix

    12 grams of three flowers of fresh milk added to the eggs inside the mix

  12. Home Cooking Recipe: Stir the boiled milk into the egg paste

    Stir the boiled milk into the egg paste

  13. Home Cooking Recipe: Finally add 1 gram of vanilla juice

    Finally add 1 gram of vanilla juice

  14. Home Cooking Recipe: Filter the mixed egg tart with water net

    Filter the mixed egg tart with water net

  15. Home Cooking Recipe: Place the frozen sandwich butter at room temperature and let the fingers press down to leave fingerprints.

    Place the frozen sandwich butter at room temperature and let the fingers press down to leave fingerprints.

  16. Home Cooking Recipe: Spread the oil skin to a thickness of 1CM and can be used as a sandwich butter size

    Spread the oil skin to a thickness of 1CM and can be used as a sandwich butter size

  17. Home Cooking Recipe: Four corners folded in the heart

    Four corners folded in the heart

  18. Home Cooking Recipe: Use the face bar to extend the rectangular shape with a thickness of 1CM

    Use the face bar to extend the rectangular shape with a thickness of 1CM

  19. Home Cooking Recipe: The unilateral side is folded twice, and then formed into three layers, sealed with a film and placed in the refrigerator for 10 minutes. Repeat the above operation of the rod to fold the dough twice.

    The unilateral side is folded twice, and then formed into three layers, sealed with a film and placed in the refrigerator for 10 minutes. Repeat the above operation of the rod to fold the dough twice.

  20. Home Cooking Recipe: Open the oily skin rod to a thickness of 1MM, let it refrigerate the loose ribs, press the oil skin with 8CM steel ring, and let it refrigerate for 5 minutes.

    Open the oily skin rod to a thickness of 1MM, let it refrigerate the loose ribs, press the oil skin with 8CM steel ring, and let it refrigerate for 5 minutes.

  21. Home Cooking Recipe: Each lace clamshell should be coated with a thin layer of butter to make the baked tarts easy to take off the mold.

    Each lace clamshell should be coated with a thin layer of butter to make the baked tarts easy to take off the mold.

  22. Home Cooking Recipe: Wrap the refrigerated oil skin in the shape of a clamshell

    Wrap the refrigerated oil skin in the shape of a clamshell

  23. Home Cooking Recipe: The clamshell that wraps the oily skin must have a small hole underneath, so that it will not be bottomed when grilled.

    The clamshell that wraps the oily skin must have a small hole underneath, so that it will not be bottomed when grilled.

  24. Home Cooking Recipe: Prepare the clam shell for 5 minutes at room temperature so that it does not retract when baked.

    Prepare the clam shell for 5 minutes at room temperature so that it does not retract when baked.

  25. Home Cooking Recipe: Pour the egg paste into the clam shell.

    Pour the egg paste into the clam shell.

  26. Home Cooking Recipe: I baked it with the E6050 of the mammoth, preheated at 230 degrees, baked at 200 degrees for 20 minutes, and then chilled for 25 minutes. Other ovens are self-adjusting depending on the model.

    I baked it with the E6050 of the mammoth, preheated at 230 degrees, baked at 200 degrees for 20 minutes, and then chilled for 25 minutes. Other ovens are self-adjusting depending on the model.

  27. Home Cooking Recipe: The savory egg tart is perfectly baked, is it drooling, so try it yourself.

    The savory egg tart is perfectly baked, is it drooling, so try it yourself.

Tips:

Tip: The first point I use medium-gluten flour because the gluten of relatively high-gluten flour is not so high. It is not easy to produce gluten when combined with butter. The baked egg tart does not taste hard. The second point is to use egg butter to make egg tarts because there is not much water. After baking, it will not be soft for a long time, and the fragrance is strong.


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