Talking about egg tarts I believe very few people have not eaten, let alone not know the egg tarts of this snack, his crispy crust, sweet flavor, melt-in-your-mouth texture, and the price of that ten yuan three (where you what price of egg tarts?), are our deepest memories of egg tarts

The origin of the egg tarts came from England, when the British brought some of their own things to Hong Kong, so they brought some of their own things. , are our deepest memories of egg tarts

Egg tarts originated from the United Kingdom, when the British in Hong Kong, so they brought some of their own things into Hong Kong, including egg tarts, did not think that the egg tarts into China, after the Hong Kong masters of the adaptation to do better than the United Kingdom (do not do food where as good as our great China ah), and then a shot of red, and became a walk on the world, on the upmarket restaurants, down to roadside snack stalls everywhere, and the world's most important food, the world's most important food. Down to the roadside snack stalls ubiquitous dessert

And today to share with you, is a full set of recipes for egg tarts, pastry chef also hope that you can look at, we usually ate egg tarts have how to make the process, to see how this little snack is made, and hope that you can enthusiastically try!

Water skin production :

Mei Mei powder 9 two. Golden Elephant flour 1 two, sugar 1 two, 1 egg, butter 1 two, water about 5 two

Oil heart production:

Mei Mae flour one catty, lard one catty, butter five two

Tips :

Mei Mae flour is a low-gluten flour, the Golden Elephant is a high-gluten flour.

Making the water skin:

Put the flour, sugar, eggs, butter together and mix well with water and beat at high speed for about 12 minutes, you can pull out the film, sealed and refrigerated for about 4 hours or overnight

Making the oil center:

Put the lard, butter and oil into the flour. Add the lard, butter and flour and rub them together until there are no particles, then refrigerate!

Tart making:

Roll out the oil skin to twice the size of the center of the oil, and then put the center of the oil on the oil skin

Then wrap the center of the oil with the oil skin

Roll out the oil skin into a rectangular piece, fold a four

Then roll out the oil skin into a rectangular piece again, and then fold a four

Then roll out the oil skin into a rectangular piece

Then roll out the oil skin into a rectangular piece

Then fold a four

Then fold a four

Then roll out the oil skin into a rectangular piece.

Use the mold to press out the tart crust, put the tart crust on the tart marigold and squeeze the tart shape with your hands

Tart water production

Sugar 540 milk 1000 egg yolks 16, whole egg 8, light cream 1000

First step, stir the sugar,

Second, the eggs are beaten, and strained into the first step. Strain into the first step inside Stir well and then the tart liquid with a sieve

Bake tart :

Pour the good tart blanks into the modulated tart liquid, pour eight full, and then put into the oven on the heat temperature of 220 degrees. Lower fire temperature of 200 degrees, baked to color and bulge can be

Conclusion

The above is the pastry chef to share the tart recipe, to be honest, pastry chef seldom share this kind of open pastry class related to the snacks, it is not that he will not. It is not that you do not want to share, but his operation process is more complex,

The layers of pastry class is not a recipe can be made out, he needs to open the pastry, open the pastry there are many kinds, such as the big package of pastry, the small package of pastry, open the three three, two three, two four, a four and so on the effect is different, especially complicated