Chinese Food
Hong Kong Style Egg Tarts (egg tarts skin + egg tarts liquid) are simple
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Hong Kong egg tarts are also called crispy egg tarts. They are very simple and delicious. In the past, egg tarts were made in China with ready-made egg tarts. Now there is no egg tarts in England. They can only be made by themselves. They taste good and are relatively simple.
Cooking ingredients
Cooking Steps
Step1:200g low gluten flour, 100g butter and 50g sugar in bowl 1. Break up 1 egg and put it in bowl 2. Then knead the flour, butter and sugar in bowl 1 by hand. Pour in the egg liquid. Continue to knead. Mix the egg liquid and dough.
Step2:It's like this after the egg liquid is kneaded ~ then prepare a fresh-keeping film and spread it on the table top. Sprinkle a little low gluten flour evenly. Then knead the dough into a ball and put it on the prepared fresh-keeping film. Then knead the dough like that. Mix a little flour with the dough. When all the flour is kneaded into the dough, wrap the dough with plastic wra
Step3:Pack and refrigerate for 1 hou
Step4:While waiting for the tarts to refrigerate, we can prepare the egg liquid first (sorry for the blurry picture. I didn't want to put it on the Internet) prepare a measuring cup. Add 100ml of water and 100ml of milk respectively. Then add 80g of fine sugar (to determine the sweetness of the egg tarts. You can reduce 1020g according to your taste) and 3 eggs. Stir them with an egg beater. Then sieve the egg. So the egg is ready. Isn't it easy*^_^
Step5:Sift the mixed egg tarts. The sifted egg tarts can be used directly. Isn't it quite simple
Step6:It's 1 hour. Take out the dough. Then take a small dough from the dough. Knead it into a small ball in the palm. Put it in the egg tart cup. Press it evenly with two thumbs from the middle. Spread it on the whole egg tart cup (pay attention to spreading it evenly as much as possible. Remove the edge). In this way, you can make egg tarts. If you think the dough just taken out of the refrigerator is hard, you can knead it more when you knead the small ball dough. Use the temperature of your hand to make it softer. A little softer is better for spreadin
Step7:Pour the prepared egg tarts into the skin of the prepared egg tarts. It's about 8 points full. Because during the baking process, the egg tarts will swell
Step8:Oven 170 ℃. Preheat for 10 minutes ~ put it in the oven. Middle layer. Bake for about 25 minutes (of course, the time depends on the size of the egg tarts you make. This should be mastered by yourself
Step9:Then the egg tarts will be baked. But this time the color I made is not very good-lookin
Step10:
Cooking tips:Don't make the tarts too thick. It's better to be thin. This method is very simple. It's suitable for you to make it at home when you have a rest. It's delicious. O (∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩.
