Chinese Food
Egg tart skin (thousand layers of crisp skin, thousand layers of pie skin)
(72978 views)
I like to buy semi-finished egg tarts when I see bean powder making egg tarts. I'm very anxious. The bought egg tarts are wrapped with margarine. Margarine is a plant hydrogenated oil. It is not only harmful to the body, but also has a much worse taste than butter. I don't think the bean powder made of butter is delicious. I'm very satisfied. But if you compare what you make with butter, you will know that what you buy is what you should throw away. I put
Cooking ingredients
Cooking Steps
Step1:Take 454g cube and put a piece of butter into it. Open the packag
Step2:Take the largest side. Cut off the butter about 1.2cm thick. It weighs about 120g. If it's less, add some more. Put the butter in a small fresh-keeping bag and heat it back indoors.
Step3:Add 95g water and 25g butter to 200g common flour and make dough. Add a little water (remember a little) according to the dough hardness and softness during the dough mixing process. Place the dough cover for 30 minutes.
Step4:Take back the warm butter and put it into the fresh-keeping bag. Gently tap it horizontally and vertically. Slowly roll it into thin slices.
Step5:Take out the rolled butter from the bag and put the dough in the bag.
Step6:Roll the dough into square flakes twice the size of butter according to the size of the bag. Because of the qualitative function of the bag, it is easy to roll the dough into squares.
Step7:Put the dough on the chopping board. Cut the bag out of the middle. Put the butter on one side of the dough. Leave some space around.
Step8:Turn over the other side of the dough. Wrap the butter around it. Squeeze tightly on the side. Roll the extra dough as far as possible to the top of the dough.
Step9:Sprinkle dry flour on the chopping board to prevent sticking (sprinkle dry flour on the chopping board from time to time in the later process). Put the dough wrapped with butter on the chopping board to gently knock horizontally and vertically. Gently roll out the growing pieces.
Step10:Fold the dough in half on both sides. Leave a little space in the middle. Fold it in half again. In this way, the place with more dough on both ends is placed in the center.
Step11:The dough folded in half for the first time. It's a little more regular. Cover the dough with plastic wrap and let it stand for 20 minutes.
Step12:Ta
Step13:Ta
Step14:Gently roll it out into a rectangle. Fold it up from one third of the upper square and then the other.
Step15:Continue to beat, roll and fold the dough in half. Repeat three times.
Step16:Finally roll it into a rectangular thin sheet (make pie skin so that it can be used. Continue to make egg tart skin). Take the longer side and circle it.
Step17:Wrap the finished product with plastic wrap and refrigerate it in the refrigerator. Take it out after 2 hours of refrigeration. Cut into small pieces of 20 to 22 grams. Press the dough into the egg tart mold with both hands and thumbs. When pressing, stick the thumb on the dry surface to prevent sticking; the bottom of the egg tart skin is slightly thin. It can be slightly thick around.
Cooking tips:I used to watch others refrigerate for 15 minutes after folding. Now it's winter. The butter doesn't melt when it's cold. I only set the dough in the first step. The process of dough folding is always operated. There's no wake-up process in the middle. There's no skin breaking or oil leakage. If you're a novice, you can consider wrapping the dough in the refrigerator after folding for 15 minutes and then keep it refrigerated for another 15 minutes. This amount can be used to make about 20 egg tarts. You can use it all at once and put it in a safe bag and refrigerate it. Next time, take it out and defrost it naturally. There are skills in making delicious dishes.
