The most classic egg tart Oh, do not have to make puff pastry, delicious and convenient!
Xiaowan translation
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Materials
Egg tart crust
Butter (softened) 80g
Cream cheese 60g
Low gluten flour 120g
Salt 2g
Orange Peel Powder (you can use orange zest instead) 2g
Tartlet Liquid
Caster Sugar 40g
Hot Water 80g
Milk 110g
Vanilla Extract 1g
Salt 2g
Eggs 4 pcs
Methods for Xiaowan's Home Classic Tart
Mix the butter, cream cheese and orange peel powder together.
In a separate bowl, combine the low gluten flour and salt, then pour into the butter mixture.
Roll the dough to the size of a golf ball and divide into 12 portions. Chill in the refrigerator for at least 30 minutes.
Bring the hot water to a boil, add the sugar and turn off the heat. Add the milk, salt, vanilla extract and eggs in turn, stirring gently until all is absorbed.
Then strain the liquid mixture twice.
Grease the molds with butter.
Take 12 pieces of dough from inside the refrigerator and press them into thin slices about 3 cm in diameter, then put them into the molds and remove the excess dough with a knife.
Pour in the egg and milk mixture.
Bake at 180 degrees for 20-25 minutes.
(Also: butter can be smeared less, taste better)
And a Portuguese egg tart
Yolks (do not need yolk separator Break and let the whites slowly flow out Protect the yolks With a little bit of egg white does not hurt Some practices are the whole egg are put only milk without light cream Not recommended)
Add the milk
Add the light cream
Add light cream p>
Sugar frosting (can also be fine sugar, if it is granulated sugar, then you have to mix a little more)
Beat
Into the oven. Place the baking sheet in the lower center of the oven at 170 degrees for 30 minutes.
If you like fruit, you can take it out after baking and cool it a bit and put it on the tart. Don't put it in while it's baking, so the tart and the aluminum foil will stick together.
Done
Satisfied with the please adopt Oh