Egg tart water: 1 small egg (I'm really sorry, Xiaoxing forgot to take the egg in the photo, please don't forget to add the egg), 130ml milk, 30g sugar, 2g coffee powder (instant coffee is enough, which can be added appropriately according to personal taste).
Production steps:
1. Prepare all raw materials for later use. First, cut the butter into cubes and heat it to soften. Add flour and cream cheese to butter.
2. Grasp the flour, cream cheese and butter together by hand until the surface is smooth. At this point, the egg tart skin is ready. Is it simple?
3. Divide the tart skin into 6 parts on average.
4. Put these 6 equal portions of egg tart skins into a round egg tart mold (remember: when putting the egg tart skins into the egg tart mold, you don't need to apply oil). After the egg tart skin is put in, hold the egg tart mold with one hand and flatten it with the other hand from the middle of the egg tart mold.
Now we can put the egg tart skin aside. Next, make egg tart water. First, put the sugar and coffee powder into the milk and mix well.
6. At this time, add 1 egg and mix well with an egg beater.
7. After mixing evenly, the egg tart water must be sieved to ensure the smoothness of the egg tart water. The picture below shows the egg particles left on the sieve, and the picture on the right shows the egg tart water after twice sieving, which is really silky and delicate ~
8. At this time, we can slowly pour the egg tart water into the mold with the egg tart skin, but be careful not to fill it, and it will be 90% full.
9. This is the last step ~ Preheat the oven to 200℃ and bake for about 25-30 minutes. The water solidification of the surface egg tart shall prevail. If you are worried about demoulding after baking, you can easily demould it by picking it from the edge with a toothpick ~