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
Prepare ingredients and tools
125 grams of sandwich butter is squashed with oil paper and squared
Tap the wrapped butter with a dough stick and evenly spread it in the square of the oil paper.
Take the square-shaped sandwich butter and freeze it.
100 grams of water and salt, sugar together with the pot to melt
Mix 26 grams of butter with medium flour and mix it by hand.
Pour hot hot water into the flour
The most mixed oil skin is sealed with plastic wrap and placed in the refrigerator.
Now make egg tarts
260 grams of milk plus 60 grams of sugar to boil together
12 grams of three flowers of fresh milk added to the eggs inside the mix
Stir the boiled milk into the egg paste
Finally add 1 gram of vanilla juice
Filter the mixed egg tart with water net
Place the frozen sandwich butter at room temperature and let the fingers press down to leave fingerprints.
Spread the oil skin to a thickness of 1CM and can be used as a sandwich butter size
Four corners folded in the heart
Use the face bar to extend the rectangular shape with a thickness of 1CM
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.
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.
Each lace clamshell should be coated with a thin layer of butter to make the baked tarts easy to take off the mold.
Wrap the refrigerated oil skin in the shape of a clamshell
The clamshell that wraps the oily skin must have a small hole underneath, so that it will not be bottomed when grilled.
Prepare the clam shell for 5 minutes at room temperature so that it does not retract when baked.
Pour the egg paste into the clam shell.
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.
The savory egg tart is perfectly baked, is it drooling, so try it yourself.
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.