Egg Tart Method 1

1. Materials:

A. Tart crust ingredients: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaky margarine (vegetable butter for wrapping), about 150 grams of water (add gradually according to the softness of the dough, do not Pour it all in at once).

B. Egg tart water ingredients: 210 grams of fresh cream, 165 grams of milk, 15 grams of low-gluten flour, 63 grams of fine sugar, 4 egg yolks, 15 grams of condensed milk (you can decide whether to add it or not according to your taste. After adding the condensed milk, add the egg tart water The milk flavor will be more fragrant.)

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

3. Wrap the sheet margarine tightly with plastic film and tap it with a French pin to make the margarine thinner. In this way, Ma Qilin has good ductility. Do not open the plastic film, use a rolling pin to roll out the maqilin thinly. The softness and hardness of the rolled out maqilin should be basically the same as the hardness of the dough. Take out the maqilin and set aside.

4. Spread thin flour on the chopping board and roll the relaxed dough into a rectangular shape with a rolling pin. When rolling, roll the four corners outwards, so that the shape can be rolled out more evenly. The width of the rolled out dough should be the same as the width of the margarine, and the length should be three times the length of the margarine.

5. Place the maqilin in the middle of the dough piece

6. Fold the dough sheets on both sides to wrap the maqilin. Then pinch one end to death.

Press the dough piece from top to bottom with the palm of your hand from the pinched end. When the lower end is pressed, pinch that end as well. Roll out the dough sheet, fold it in four like folding a quilt, gently tap the surface of the dough sheet with a pressing pin, and then roll it out again. This is the first 40% off. Turn the quarter-folded dough piece with the opening facing outward, tap the surface of the dough piece gently with the rolling pin again, roll it out into a rectangle, and then fold it in quarters again. This is the second 40% off. After folding in four, wrap the dough tightly with plastic wrap and let it rest for 20 minutes.

7. Roll out the three-folded dough piece into a dough piece 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 and shape them.

8. Roll up the dough sheet starting from the longer side.

9. Wrap the rolled roll in plastic wrap and chill it in the refrigerator for 30 minutes to relax.

10. Cut the relaxed dough roll into slices about 1CM thick with a knife.

11. Dip it in flour, then place it in an unoiled tower mold with the flour side facing up. Use two thumbs to shape it into a tower shape. Then apply oil inside the mold and assemble it.

12. How to make egg tart water: 1. Put the fresh cream, milk, condensed milk and sugar in a small pot, heat over low heat, stir while heating, remove from the heat when the sugar melts, let cool slightly; then add the egg yolks and stir evenly.

13. Finally, pour the egg tart water into the mold and bake.

Egg Tart Method 2

Materials:

A. Tart ingredients: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaky margarine, and about 150 grams of water (add gradually according to the softness and hardness of the dough, do not pour it all at once).

B. Egg tart water ingredients: 210 grams of fresh cream, 165 grams of milk, 15 grams of low-gluten flour, 63 grams of fine sugar, 4 egg yolks, 15 grams of condensed milk (you can decide whether to add it or not according to your taste. After adding the condensed milk, the amount of egg tart water will be reduced) The taste will be more fragrant. If there is no fresh cream, you can use 100 grams of custard powder mixed with 480 grams of water and a small amount of sugar.

Making tart crust:

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

2. Wrap the sheet of margarine tightly with plastic film, and beat it with a rolling pin to make the margarine thinner. In this way, Ma Qilin has good ductility. Do not open the plastic film, use a rolling pin to roll out the maqilin thinly.

3. Sprinkle a layer of flour on the cutting board and roll the relaxed dough into a rectangular shape with a rolling pin. When rolling, roll the four corners outwards, so that the shape can be rolled out more evenly. The width of the rolled out dough should be the same as the width of the margarine, and the length should be three times the length of the margarine. Place the margarine in the middle of the dough sheet.

4. Fold the dough pieces on both sides to cover Marqilin. Then pinch one end to death.

5 Use the palm of your hand to press the dough from top to bottom from the pinched end. When the lower end is pressed, pinch that end as well. Roll out the dough sheet, fold it in four like folding a quilt, gently tap the surface of the dough sheet with a pressing pin, and then roll it out again. This is the first 40% off.

6. Turn the quarter-folded dough piece with the opening facing outward (as shown in the picture above), gently tap the surface of the dough piece with the dough pin again, roll it out into a rectangular shape, and then fold it in quarters again. This is the second 40% off.

After folding in four, wrap the dough tightly with plastic wrap and let it rest for 20 minutes.

7． Turn the loosened dough piece outward, tap it gently with a dough pin, roll it into a rectangular shape, and then fold it in three.

8． Roll out the three-folded dough piece into a dough piece 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 and shape them.

9． Roll up the dough sheet starting from the longer side.

10． Wrap the rolled rolls in plastic wrap and chill in the refrigerator for 30 minutes to relax. (No need to refrigerate in winter)

11. Cut the relaxed dough roll into slices about 1CM thick with a knife.

12． Dip (11) in flour, then place it, flour side up, in an ungreased tower mold. Use your hands to shape it into a tart mold.

13． Fill the pinched tart shell with egg tart water (just fill it seven to eighty percent full) and put it in the oven to bake.

The baking temperature is about 220 degrees Celsius and bakes for 15-20 minutes