Chinese Food
Crispy outside and tender inside
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It's more popular than pie tart and crisp tart. It's crispy outside and sweet inside. This is the essence of the authentic Cantonese egg tarts. Take a sip and taste the crispy and smooth taste at the same time. Let the egg flavor and milk flavor impact the taste buds. It's a pleasure to taste the crispy egg tarts at any time.
Cooking ingredients
Cooking Steps
Step1:Weigh the above ingredients and prepare them for use. Part a is the egg tart skin part. Part B is the oil core part. Part C is the egg tart water par
Step2:First, mix the butter, sugar powder, egg liquid and low gluten flour of the egg tart skin part evenly
Step3:Then slowly add in the water until the dough is smooth
Step4:Spread the dough on a baking pan, then put it in the fridge and freeze it until it's hard
Step5:Mix the butter, lard and low gluten flour of the oil core evenly. Then put a piece of paper on the baking tray to scrape the oil core evenly. Then put it into the quick freezing refrigerator to freeze
Step6:Take the frozen skin and oil core out of the refrigerator
Step7:Cover the oil core with the skin part, then open it with a walking hammer for two and three fold, and then put it into the refrigerator for 30 minutes
Step8:Fold the frozen egg tart skin another three fold, then open the skin to 5mm thick, then cut the skin with the egg tart mold, and finally put it in the refrigerator to freeze for 20 minutes
Step9:Squeeze the frozen skin into the egg tart mold for use
Step10:Prepare the material of the water part of the egg tart for use
Step11:Mix the boiling water with the sugar and stir to dissolve
Step12:Use the beater to break up the egg liquid for standby
Step13:Mix the egg part and boiling water part. Sift the mixed egg tarts through a sieve
Step14:Pour the egg tart water into the skin part of the egg tart. Fill it to 70% full
Step15:Place the egg tarts in the preheated oven. The temperature is 200 ℃ on the fire, 190 ℃ on the fire, and the baking time is 13 minutes
Step16:After baking, place it at room temperature and cool it.
Step17:Follow the official wechat of couss (wechat-couss1918). Get more delicious recipes.
Step18:Taobao sweep. Learn about this oven.
Cooking tips:Tips-1. Do not over mix the skin part; 2. Pay attention to the soft hardness of the skin and oil core part; 3. Operate under the air conditioner when opening the skin. Move quickly. It should be easy to soften; 4. Pay attention to the thickness of the skin. Pay attention to the strength when opening the skin. The skin that does not come out is easy to rot; 5. Pay attention to that the containers and tools used for the water part of the egg tart cannot have oil; 6. Bake until the water does not flow Can; 7. Pour the egg tart water not too full, or it will overflow during the baking process. There are skills in making delicious dishes.
