Chinese Food
Homemade egg tarts
(191949 views)Cooking ingredients
Cooking Steps
Step1:Mix flour and butter. Add a little wate
Step2:Knead into doug
Step3:Wrap with plastic wrap. Relax for 20 minute
Step4:Butter softens. Put it into the fresh-keeping bag. Press and knock with a rolling pin. Roll it thin for use
Step5:Roll the loose dough into thin sheet
Step6:Put the butter in the middl
Step7:Wrap evenly. Hold four sides. Refrigerate for 10 minutes
Step8:Tap the surface of the patch lightly with a rolling pin
Step9:Roll thin again. Fold the patch around like a quilt
Step10:Turn the folded dough out. Roll it out into a rectangle again. Put it in the refrigerator for 10 minutes
Step11:Then repeat the last action. Carry out the second thin folding and put it in the refrigerator and freezer for 20 minute
Step12:Roll out the loose patches again to form a rectangl
Step13:Then three fol
Step14:Roll out the three fold dough. Roll it into a rectangle. Refrigerate for 10 minutes
Step15:Roll the patch from the longer side. Roll it into a roll
Step16:Wrap the roll with plastic wrap. Refrigerate for 30 minutes. Rela
Step17:The loose roll is cut into pieces with a knife about 1cm thick
Step18:Dip the dough in the flour. Then put it in the egg tart mold. Knead it into the shape of a tower mold
Step19:Put light milk, milk, flour, condensed milk and sugar in a small pot. Heat with a small fire. Stir while heating until the sugar dissolves
Step20:Add egg yolk after warm. Stir well. Cool for standb
Step21:Put the eggtower water in the pinched tare. Fill it with 70-80% of the water. Add the materials you like. I put the yellow peach and purple potato
Step22:Bake in the oven. The baking temperature is about 220 ℃. The middle layer is baked for about 15 minutes. Turn off the heat and bake for another 5 minute
Cooking tips:My own experience in making egg tarts in summer - it's best to use margarine. Butter is very easy to melt and crumble. I use the refrigerator to relax during the whole process. It can prevent oil leakage from the flour skin. Before rolling out the skin, I need to knock it first. Let the butter be evenly distributed and gently rolled and pressed. Don't use too much force. When rolling out the skin of the pinch tart, there should be a little more outside than the mold. Because once the skin of the tart is baked, it will shrink and make dishes delicious.
