Chinese Food
Delicious pie egg tarts (Beginner Level)
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For egg tarts beginners, the biggest headache is definitely the folding quilt with a thousand layers of crispy skin. Especially in summer. As long as butter is taken out of the refrigerator, it will melt all the time... At the end of the day, I wish I could touch it with my hand. It's all going to be soft. A quilt may have to be folded for a day. It's terrible for the egg tart controllers who think about it every now and then, so the urgent thing is to find something that can replace the thousand layers of crisp skin to hold the soft and smooth tarts while preserving the crisp taste. Paipi Fang found on the Internet always feels that it doesn't taste like a thousand layers of crispy. It's hard like a biscuit. What I pursue is that it can not only keep the original state and release easily, but also bite the ultimate taste of Susu dregs. So, after repeated experiments, we finally came up with the following perfect recipe that doesn't need to fold Quilts: Pie egg tarts. It doesn't matter if you've never made egg tarts. Follow my instructions
Cooking ingredients
Cooking Steps
Step1:Butter and cream cheese are softened at room temperature until they are soft with the fingers, but not liquid. Sift the flour into a container. Add the butter and cheese. Mix the three together by hand. Knead into a light yellow dough.
Step2:Divide the dough into eight equal parts. Put them into eight egg tarts. Use your thumb to squeeze out the shape of the tarts. Make the flour stick to the mold tightly.
Step3:The peel needs to be placed in the mold for a few minutes. At this time, the oven can be preheated up and down to 220 ° C. and the tarting water can be made.
Step4:Mix the milk with the light cream. Separate the egg yolk with the egg separator and add it into the milk solution. Sift in the sugar powder and stir well to make it melt completely in the milk.
Step5:Take a clean sieve and put it on top of the tartar skin. Sieve the tartar water into the tartar skin. Fill it with 9 points.
Step6:Put the egg tarts into the oven and start to bake. 200 ° C. middle layer. Heat up and down. About 25 minutes.
Step7:According to the performance of each oven, the baking time may not be the same. When there are Caramel spots on the surface of egg tarts, they can be taken out for consumption.
Step8:As long as the egg tart cools down a little, it can be demoulded. Hold the bottom of the mould in the left hand and knock it on the heart of the right hand. The egg tart will fall out by itself. How about it? Easy.
Cooking tips:Tips-1) in order to make the egg tarts easy to color, this time I used the sugar powder grinded by the ordinary soft white sugar in the supermarket. It's cheap and easy to use. Soft white sugar not only dissolves quickly, but also bakes Caramel spots evenly and beautifully. It's exactly what I want. It's highly recommended to you. 2) When pouring the tarting water, you must remember to filter it. Otherwise, the impurities (such as egg yolk) of the big one will seriously affect the taste. It makes the tarting filling taste less delicate. Everyone likes the feeling of QQ lubrication, doesn't it? 3) The preheat temperature of the oven is slightly higher than the actual baking temperature. It is to make up for the heat loss when opening the oven and putting in the egg tarts. The real baking process does not need such a high temperature. It must be remembered that there are skills to adjust the temperature back to make dishes delicious.
