I don't think there's any dessert that can melt your heart better than custard. Crispy and crumbly tarts. It's wrapped with hot and tender inner fillings. It's just right sweetness. Take a bite while it's hot. Wow ~ ~ it's ready to melt in the mouth. The rich aroma of egg milk is full of senses. This taste. It's so happy But making egg tarts is not difficult, but it is very tedious and time-consuming. It's only for important festivals and new year's day. Many egg tarts are frozen in the refrigerator. Only this kind of occasion is worth my attention several times more than usual. This year, of course, I received unanimous praise from my family and friends. It's also my greatest respect. I'm very glad Tomorrow is Queen's day. The warmest dessert for the most beautiful
Step1:Prepare the material of egg tart
Step2:First mix 90g butter, low powder, sugar and salt in the egg tarts.
Step3:Knead it by hand. Mix the butter well. The whole flour is in the shape of even grains.
Step4:Add ice water little by little. Knead into a smooth dough.
Step5:Wrap in plastic wrap and refrigerate for 30 minutes.
Step6:Another 110g of butter is spread on oil pape
Step7:Roll it into thin sheets. Refrigerate for 1 hour. Freeze hard.
Step8:Spread dry flour on the frozen dough and roll it into 1cm thick doug
Step9:Put on the frozen butter. (in principle, both the top and butter slices should be rolled out squarely. However, they don't pay attention to their own food. They will be straightened out later.
Step10:Fold all sides i
Step11:Fold into a squar
Step12:Clean up. Sprinkle some dry flour on the surface.
Step13:Roll it out again.
Step14:Quarter insid
Step15:Fold in agai
Step16:Until the end.
Step17:Fla
Step18:Fold in the vertical directio
Step19:Flatten a littl
Step20:Wrap with plastic wrap and refrigerate for another 30 minutes.
Step21:Roll the dough into 0.5cm flake
Step22:Fold both sides inward at the same tim
Step23:Another hal
Step24:Growth ba
Step25:Stand up again. Fold both sides in half.
Step26:Fold into squares. Wrap with plastic wrap. Refrigerate for 1 hour. This is the first time to open the pastry. Take out the pastry and roll it out and fold it into squares for 1 hour to refrigerate. This is the second time to open the pastry, and so on. Each time to open the pastry and refrigerate for 1 hour. Repeat many times. The more times you open, the more layers you bake.
Step27:Repeat the opening and shortening steps. I drove about 7.8 times. After the last time, take it out and roll it into 0.5cm thick sheet.
Step28:Use a circular mold to carve out a small piece of wafer.
Step29:Custard ready. 7cm diamete
Step30:Put the small round piece on the custard. Gently knead it.
Step31:Put them on the baking tray in turn. The egg tarts are ready.
Step32:Next, start to make egg tarts - milk, sugar, condensed milk, heat and melt over low hea
Step33:Mix wel
Step34:Eggs. Light cream. Low gluten flour mixed togethe
Step35:Mix wel
Step36:Slowly pour the cooled milk into the egg mixture. Stir evenl
Step37:Passin
Step38:The smooth egg tarts are ready.
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Cooking tips:It's really tedious to make egg tarts, so you can do a lot at a time. I'm not professional. I'm not so particular. The pictures are not good. Try to write in detail. Each oven has a different temper. The time should be adjusted according to your own. Tomorrow is Queen's day on March 8. May the years be exquisite. Every woman can live to be a goddess. May fate visit her. Every goddess can meet the right people to be queen... There are skills in making delicious dishes.