Chinese Food
Chinese egg tart
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The key to success - 1. When kneading the water skin, all the water will dry when added into the dough. After adding a little water, knead the dough with water. It's very soft. It's a little sticky when kneaded. 2. Knead the water skin and freeze it for a few minutes (until it's as hard as the heart). 3. Drive the dough gently. Don't drive the two ends to the end at one time. Just leave a little and press it with your hand. 4. Do not pinch the tartar skin forcefully when it is pinched into the mold. Keep the edge of the tartar skin thick
Cooking ingredients
Cooking Steps
Step1:Water skin part - put 88g low powder, 37G high powder, 13g sugar, 10g butter, 8g powder into the tabl
Step2:Add water and knead into a ball (the water absorption of each brand of flour is different. If it is too hard, add water. Until the dough is soft and a little sticky
Step3:Start to knead into a smooth, glove mask dough bag, press into a rectangle, and freeze it (to the same hardness as the pastry in the center) for about 15 minutes
Step4:Crispy heart part - over brushed low flour 120g lard 60g butter 60g put on the table and mix well (wrap in the plastic wrap and press it into a square for standby
Step5:Spreading powder on the table top -- driving the frozen and slightly hard water skin into a rectangle (twice the size of the crisp heart
Step6:When wrapping in the center of crispness - fold it first from the length 2 - fold it from the width 2 - completely wrap the center of crispnes
Step7:Cross your hands - press the middle and all around with your palm - make the skin and the heart close togethe
Step8:Spread powder on the table top - make it into a rectangle (four times the length of the width) - fold it four time
Step9:Spreading powder on the table top -- driving the rectangle in the opposite direction (length is four times the width) - folding four time
Step10:Spreading powder on the table top -- driving the rectangle in the opposite direction (length is four times the width) - folding four time
Step11:Spread powder on the table top - cover with plastic wrap and relax for 15 minute
Step12:In the opposite direction, the thickness is 0.3-0.4cm (the thickness of the white scraper
Step13:Choose a cutting die as big as the mouth of the tarting di
Step14:Pressing out pieces of dough on the dough with the cutting di
Step15:Put the face on the tarting mold, press the middle part gently with your thumb to the end, do not use forc
Step16:Press the bottom of the edge with your thumb and let the bottom of the mask stick to the mold. Do not use force
Step17:You don't have to press the edge of the dough. It's more layered to keep it this thick
Step18:Start to make tarting water - sugar 50g, water 72g, Sanhua light milk 18G, yolk 15g, whole egg 60g, cheese powder 3G, put them into the container and mix them evenly by han
Step19:Leave the bubbles on the brush off surface for 5 minute
Step20:Cover the surface of the egg tarts with plastic wrap or oil paper and pour into the tarts for 8 minutes (this can separate the surface bubbles
Step21:Heat up 230, heat down 250, bake for 12 minutes, take out and shake the baking tray in the middle of 8 minutes (if the tarts are not shaking, take them ou
Step22:
Cooking tips:There will be levels. 5. Stir the liquid for 10 minutes after brushing. There will be air in it just after mixing. 6. When pouring the liquid into the mold, spread a piece of paper or plastic film on the surface of the liquid. When pouring, it will block the bubble. 7. Bake for 8 minutes. When rotating the baking tray, shake the baking tray. If the tarts are not shaken, bake them. If some of them are shaken, put them on the baking tray for another 1 minute. They can't be roasted until the surface is bubbly. Otherwise, the egg liquid will be old. There are skills in making delicious dishes.
