The crust of butter egg tart is smooth and complete, like a pot-shaped biscuit, with a burst of butter flavor, similar to the crust of stuffing commonly used in West Point, and tastes like a biscuit, so it is also called the crust. The crust of cake tart is a thin layer of cake, similar to butter cake at West Point. However, due to the use of lard, the taste is rougher than that of butter cakes.
Egg tart liquid method: the egg liquid is separated by an egg liquid separator, and the separated yolk is beaten evenly by a manual egg beater. Pour the pure milk, frosting and condensed milk into the egg yolk liquid in turn, and continue to stir with a manual eggbeater until uniform. Then add the whipped cream into the egg yolk liquid and continue to stir until uniform. Finally, sieve the evenly stirred egg yolk solution for two or three times.
The practice of egg tart: knead the low-gluten flour, water, eggs and sugar evenly until it is pure and smooth, and make it into water surface for later use. Knead wheat butter and low-gluten flour into oil noodles and put them in the refrigerator 10 minutes. Put the bread in water, roll it to the last 30%, and then put it in the refrigerator for about 20 minutes. Roll to the last 30% and then roll to the last 40%. Then put it in the refrigerator for about 20 minutes. Roll it to a thickness of about 4-5 mm and press it out with a die. Large oven 15 to 16 minutes. The small oven takes about 12 minutes.