Chinese Food
The procedure of egg tart skin and water is detailed. Don't miss it
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The reason why I wrote the recipe was that my family and classmates gave me confidence. They all tasted the egg tarts. They said that they were more delicious than the ones sold outside. They were crispy and not greasy. So I wrote down the making method of the egg tarts skin and the egg tarts water. With my own experience and small cleverness, I made it very smoothly. (>ω<)
Cooking ingredients
Cooking Steps
Step1:Just forgot to add 3 grams of sugar and 1 gram of salt (& gt; ﹏ lt;) in the step, then mix them with 1234 and knead them into a ball. Wrap them with plastic wrap and refrigerate for 20 minutes. (PS, cold storage refers to the layer where vegetables are usually placed. The following mentioned cold storage refers to the layer where vegetables are placed. It is also recommended to use warm water. This can make butter melt quickly and distribute evenly.
Step2:After making the dough, dig 90g of butter into a piece, put it in the middle of the bag, press it into the opening when pressing the butter. It's convenient to take it out, and remember not to press it too thin, or the butter will stick to the bag. This is a waste. Press and refrigerate for 20 minutes.
Step3:Roll the frozen dough thin, then take out 90g of flake butter, put it on the dough, roll it up, and the process is as shown in the figure. Then put it in the refrigerator and freeze for 15 minutes. Take it out. Roll it thin. Roll it well. Repeat the process for 3 times. The time of each freezing shall not be less than 10 minutes.
Step4:Roll the dough that was rolled out for the last time into a rectangle, roll it up and cut it into several pieces.
Step5:Roll the cut dough into a round shape, take out the egg tart mold, put the dough in, turn it over, press hard, and the beautiful egg tart skin will come out. Then press the edge with your fingers gently, so that the egg tart skin will stick to the mold. In this way, the egg tart water will not shrink too much. Also, if the egg tart skin bulges, open a small corner and press the air out. PS. it's better to put the tarts in the refrigerator overnight. Then bake them. The tarts are super crispy. Because I've tried. Don't taste too good (& gt; ω & lt;).
Step6:Good egg tarts. This recipe can be used to make more than ten. If it is too much, it can reduce the amount of flour and butter properly.
Step7:Put the sugar in the milk. Heat it in water to melt the sugar. Then put in the cream and yolk. Mix well. The tarting water is finished. PS, don't worry about the trouble, you can also filter the egg tart water and put it into the egg tart skin. This kind of egg tart water tastes more delicate. ⊙ω⊙。
Step8:Let's preheat the 180 degree oven, turn 200 degree oven for 15 minutes, then turn 150 degree oven for 15 minutes. This temperature is only for my oven. Let's have a look. Let's bake according to our ow
Step9:
Step10:
Cooking tips:1. When rolling dough, normal foaming occurs. 2. The butter in winter is hard. 90g of butter doesn't need to be put in the refrigerator. It needs to be a little soft in the room. In this way, the butter can be quickly integrated into the dough. 3. When rolling out the tarts, put the powder in the rolling pin and cushion to prevent sticking. 4. 7 / 8 of the egg tart water is enough. 5. Cold storage refers to the layer of vegetables and fruits. There are skills in making delicious dishes.
