Chinese Food
A tart with no filling
(813812 views)
I like to eat egg tarts most. I have made egg tarts for two days in a row. The egg tarts I like to eat do not collapse. It is inevitable in the screening step. In this way, the roasted egg tarts will be very smooth and tender.. Like friends can try to do oh. Taste really good; come on..
Cooking ingredients
Cooking Steps
Step1:Cut room temperature butter into small pieces.
Step2:Add low gluten powder.
Step3:Mix room temperature butter and low gluten powder evenly by hand.
Step4:Mix the butter and low gluten powder evenly, then add the eggs and sugar, and mix evenly with a scraper.
Step5:After mixing, wrap with plastic wrap and refrigerate for 2 hours.
Step6:Take out the egg tart skin after 2 hours. Take out a small piece of face skin and knead it for several times, then roll it into thin pieces, put it into the egg tart mold, gently compact and reshape the face skin, and then roll out the redundant face skin on the edge of the mold with a rolling pin.
Step7:Put the sugar and milk in the pot.
Step8:Simmer until the sugar dissolves, then turn off the heat and wait for the cold.
Step9:Beat the eggs evenly, you don't need to beat them to the hair.
Step10:Add the eggs to the cold milk and mix well.
Step11:Filter the egg milk twice.
Step12:Pour into the tarts. Preheat the oven 180 degrees and bake for 30 minutes.
Step13:Finished product.
Step14:Finished product.
Step15:Finished product.
Step16:Finished product.
Step17:Finished product.
Step18:Finished product.
Step19:Finished product.
Step20:Finished product.
Cooking tips:There are skills in making delicious dishes.
