Ingredients: egg tart skin, low-gluten flour 125g, 20g butter, half a spoonful of sugar, salt 1g, 65g water and 65g butter; Egg tart liquid: pure milk 100g, whipped cream 60g, 2 eggs, sugar 25g, condensed milk 1 spoon.
1. First, make an egg tart skin. 20g of butter for egg tart skin is softened at room temperature, then low-gluten flour, sugar, salt and water are added, stirred evenly, kneaded into dough, covered with plastic wrap, and refrigerated for 30 minutes. Put 65 grams of butter wrapped in a fresh-keeping bag, soften it, roll it into a square, put it in the refrigerator for 30 minutes, and then roll the dough into chunks.
2. After the butter is wrapped, roll it into a rectangle, fold it like a quilt, take it out after 30 minutes in the refrigerator, roll it into a rectangle, fold it like a quilt, and then put it in the refrigerator for 30 minutes, and repeat this for 3 times.
3. Finally, roll it into a rectangle, roll it up and cut it into 12 equal parts.
4. Put each small dough into the egg tart mold, with the cross section facing upwards, and sprinkle a little flour on the surface.
5. With your big finger, press outward from the middle, and the edge can be slightly thicker.
6. Add milk and sugar to the light cream, heat it in water, stir until the sugar melts, slowly add the egg liquid, stir evenly while adding the egg liquid, and finally add condensed milk and stir evenly, and then filter again.
7. Pour the egg tart liquid into the egg tart skin and fill it with eight minutes.
8. Preheat the oven to 200 degrees, add the egg tart and bake in the middle layer for 30 minutes. Don't bake it for too long, the taste is not delicate enough. When the baking is over, the egg tart is ready.