Egg tart, a product that came from Europe and is called "custard tart" by the British, has been one of the common family desserts in Europe. custard is a soft jelly made from a mixture of eggs, milk and sugar, which we call "egg", and tart is called tart after its sound. Along with pineapple oil and cocktail buns, it is a snack in Hong Kong's cafes, coming out at regular intervals every day, and was very much loved by Chris Patten, the last Governor of Hong Kong. Egg tarts also have another distant relative, is the Portuguese tart, that is, in the original egg tart top layer coated with a layer of caramel, more caramel crispy, another flavor.

The practice is as follows:

1, materials:

A. Tartar skin materials: 270 grams of low gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, flaky macaroons (wrapped with, is the vegetable butter) 250 grams of water 150 grams of water (according to the degree of softness and hardness of the dough and gradually add, do not all at once poured in).

B. Egg tart water materials: 210 grams of whipping cream, 165 grams of milk, 15 grams of low gluten flour, 63 grams of sugar, 4 egg yolks, 15 grams of condensed milk (according to taste to decide whether to put or not.). After putting condensed milk, the milky flavor of the egg tart water will be more fragrant.)

2, high flour and low flour, ghee, water mix, mix into dough. Don't pour all the water in at once, add it gradually and adjust the softness of the dough with water, knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.

3. Wrap the slices tightly in plastic wrap and beat them with a French pin to thin them out a bit. This way the macchine has good ductility. Without opening the plastic film, roll out the macaroons with a rolling pin. After rolling, the macarons should be about the same softness as the dough. Remove the macaroons and set aside.

4. Beat with a walking whip.

5: Roll out the macaroons.

6: Apply a thin dusting of flour to the board and roll out the loosened dough into a rectangle with a pressing stick. Roll it out with the four corners facing outward, so that it is easy to roll out the shape more evenly. The width of the rolled out dough should be the same as the width of the macaroons, and the length should be three times the length of the macaroons.

7. Place the macaroons in the center of the dough sheet.

8: Fold the sides of the pasta sheet over to wrap the macchine. Then pinch one end.

9: From the pinched end, press the pasta sheet from top to bottom with the palm of your hand. When you reach the bottom end, pinch that end as well. Roll out the sheet, folding it in four like a quilt, and gently tap the surface of the sheet with a pressing stick to roll it out again. This is the first fold.

10: Turn the folded sheet outward (in the direction of the picture above), gently tap the surface of the sheet again with the pressing stick, roll it out into a rectangle, and then fold it again. This is the second fold. After folding, wrap the sheet tightly in plastic wrap and let it rest for 20 minutes.

11: Roll out the triple-folded sheet into a sheet with a thickness of 0.6cm, a width of 20cm, and a length of 35-40cm. Use a wallpaper cutter to cut off the excess edges for shaping.

12. Roll up the sheet from the longer side.

13: Wrap the rolls in plastic wrap and place them in the refrigerator for 30 minutes to loosen.

14: Use a knife to cut the rolls into slices about 1cm thick.

15: Dip the rolls in flour and place them in an ungreased tartlet mold, flour side up. Use two thumbs to pinch it into a tamale shape.

16: Assemble the mold.

17, the egg tart water: 1. Put the whipping cream, milk and condensed milk, sugar in a small saucepan, heat over low heat, stirring as it heats, until the sugar is dissolved when removed from the heat, slightly cooled; then add the egg yolks, stirring well.

18, baking.