Do you still buy egg tarts online? Teach you to practice a harmonious proportion, clear hierarchy, and take a bite. First, we add 60 grams of butter and 5 grams of salt to 500 grams of ordinary flour, and then wipe off the butter by hand to make the flour and butter mix evenly.
Separate a small amount of dough into dough with 280 grams of clear water for many times, add it while stirring, and then knead it into dough. Don't knead the dough hard, just knead it evenly, and then cut the dough surface with a knife, but don't cut it off. Wrap it with wet gauze, put it in a fresh-keeping bag and put it in the refrigerator 1 hour. Slice 250g butter, put it on oiled paper, wrap it in oiled paper, roll it into rectangular butter slices, roll it evenly, and put it in the refrigerator with dough 1 hour.
After an hour, take out the dough and roll it into a bigger cake. Take out the butter slices and put them in the middle of the cake. Fold them in half, with four facing the middle. When wrapping them tightly, don't let the butter leak out. Then roll them down and roll them into a rectangular cake. Fold the middle of the two sides in half, then fold them in half, thus forming a 40-fold rectangular bread, then wrap it in oil paper or fresh-keeping bag and put it in the refrigerator for more than half an hour. Take it out after half an hour and roll it into a rectangular cake. Repeat the above operation, fold the two sides in half, then fold them in half, wrap them in oil paper, and put them in the refrigerator for more than half an hour.
Take it out, roll it into a rectangular cake, brush it with water, roll it up from one end, wrap it tightly, wrap it in oil paper and put it in the refrigerator for half an hour.
Do you still buy egg tarts online? Teach you to practice the proportion of harmony, with clear layers. Take a bite of residue, cut it into small doses of 20-25g, and put each noodle with upward cut into an egg tart mold. Leave a little water on your hand and press it out from the middle of the noodles. It can be thinner in the middle and thicker at the edges, which is more layered. I made 40 egg tarts. I can't eat them all at once. I can freeze them in the refrigerator. You can eat it directly when you want. Very convenient.
Beat 2 eggs in a bowl, stir well, add 200 grams of milk, add appropriate amount of sugar according to your taste, and stir well. Then filter the egg liquid, so that the taste will be more delicate and smooth. Pour the egg tart into the egg liquid, not too much, 8 o'clock is enough. The oven should be preheated in advance and then baked at 200 for 30 minutes.
The egg tart will be ready then. Crispy skin and tender and sweet taste. It is delicious. If you make egg tarts at home, don't worry about adding anything. Try it if you like.