Such as: materials:
Egg tart skin material: 300g low-gluten flour, 45g butter, (vegetable butter 190g) and water 150g or so.
Egg tart water material: whipped cream 2 10g, milk 165g, low-gluten flour 15g, fine sugar 63g, egg yolk 4, condensed milk 15g.
Production process:
1, flour, ghee and water are mixed and stirred into dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.
2. Wrap the butter tightly with plastic film and beat it thinner. The hardness of thin butter is basically the same as that of dough.
3. Spread thin powder on the chopping board and roll the loose dough into a rectangle with a flour stick. Consistent with the width of butter and three times the length of plant butter. Put the vegetable butter in the middle of the dough, turn the dough over to cover the butter and pinch one end to death.
4. Roll out the dough, fold it in half by 40% like a quilt, and roll it out. It's 40% off the first time, then it's rolled into a rectangle, and then it's 40% off. This is the second time to get a 60% discount. Wrap the dough tightly with plastic wrap and relax for 20 minutes. Then roll it into a rectangle and fold it three times. Roll it out again, and cut off the extra edges with a knife to shape it. Roll up the dough from the long side.
5. Wrap the rolled noodles with plastic wrap and refrigerate for 30 minutes to relax.
6. Cut the loose dough roll into pieces about 1CM thick with a knife, dip it in flour, and then put the flour-stained side up in an egg tart mold without oiling. Pinch it into the shape of an egg tart mold with two thumbs.
7. Fill the egg tart skin with egg tart water (78% is enough) and bake in the oven. The baking temperature is about 220 degrees Celsius for about fifteen minutes.
The practice of egg tart water:
1. Put the whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating, and leave the fire after the sugar melts and cool it slightly; Then add the egg yolk and stir well.
2. Sieve the flour, add (1) and mix well. Then, the prepared egg tart water is filtered and poured into the egg tart skin.
3. pay attention; You can also make egg tart water according to your own taste.
4. Preheat the oven at 230 degrees for 5 minutes and bake for about 20 minutes.