yolk

1 piece

whipping cream

40g

milk

35g

White granulated sugar

15g

The above is egg tart water.

You can make about 12 egg tarts.

Toaster pastry

Flour (steamed bread at home)

125g

Dough butter

20g

salt

1g

sugar

a little

water

65g

Wrap in butter

65g

The practice of your egg tart

Soften 20g butter at room temperature, mix it with flour, sugar, salt and water until it becomes a smooth dough ~

Put the dough in the refrigerator and relax for half an hour.

Wrap 65g butter in a fresh-keeping bag, and beat it into a 0.2mm thin slice with a rolling pin. If it is soft, it can be refrigerated and hardened.

Roll the loosened dough into a dough sheet, which is 2-3 times the area of the dough wrapped in butter, wrap the butter, roll it into a dough sheet again, and roll it into a rectangle as much as possible. Then the two sides of the rectangle are folded in half to the middle and then folded in half. Into a four-layer cake. Put it in the refrigerator and relax for 20 minutes.

Take it out of the refrigerator after relaxation, and roll the four-sided cake into a rectangular dough again. Fold it into a four-sided cake and put it in the refrigerator for refrigeration. Repeat * * * four times.

Roll the bread into a dough (rectangle) for the last time, and roll it up from one end, just like an egg roll, with no gap in the middle as far as possible.

Cut this omelet-like dough into pieces about 1cm thick. Take a slice and press it in the egg tart mold.

Mix the egg tart with water, pour it into the tart skin, and it will be seven minutes full ~

Preheat the oven at 200 degrees for 10 minutes, put it in the oven for about 7 minutes, and the egg tart water will roll until brown and black spots appear ~