Materials: low gluten flour, butter, eggs, sugar, salt, water.

Practice: 1, first of all, the prepared eggs into the bowl, this time do not need to stir, you can directly add sugar, salt, butter and low gluten flour.

2, this time do not need to add too much water, slowly add a small amount of water, the flour into a dough, kneaded dough wrapped in plastic wrap, into the refrigerator for about 30 minutes.

3. Thaw the butter in slices at room temperature, then place in plastic wrap.

4: Using a rolling pin, press the butter into a rectangular shape and set aside.

5, remove the dough from the refrigerator, still with a rolling pin rolled out to double the size of the butter sheet.

6, rolled out sheet covered with prepared butter, it is best to press both sides.

7: Fold both sides in half, wrap in plastic wrap and continue to refrigerate for about 20 minutes, then remove and repeat this action about 4 times.

8: Finally, roll up the folded and pressed panels and cut into even sized pieces.

9: Coat the cuts with a good amount of flour and press them onto the grinder.

10: Set the pressed crust aside to rise for about 30 minutes.

11, the last in the crust on some tart water, into the oven at 220 degrees under the condition of baking for 20 minutes, so a delicious tart crust is ready.

How to make an egg tart

Materials: milk, sugar, light cream, egg yolks, egg tart crust.

How to do: 1, first of all, all the necessary materials are ready.

2. Put the prepared sugar into the milk, and keep stirring the milk until the sugar is melted.

3. After the sugar has melted, pour the cream into the milk again and stir well.

4, continue to egg yolks into the milk, continue to stir well. Then beat the cream into the egg milk and continue to mix well.

5, you can take out a small sieve, will be stirring the custard carefully sieve both sides, this is to remove the surface of the large air bubbles.

6, the tart crust into the baking sheet, and then ready to put the egg mixture into the tart crust, do not need to pour too full, generally 80% full can be.

7, will hit the oven to 200 degrees, baking 20 minutes on it.

Egg tart how to bake

Materials: egg tart crust, milk, eggs, sugar.

Practice: 1, first of all, the ready eggs and milk are mixed together, then add the right amount of sugar in the liquid, mix well again,

2, the mixing of the liquid with a sieve all over again, so that you can sieve out the air bubbles in the egg mixture.

3, then put the prepared egg mixture into the tart crust.

4. Preheat the oven to 200 degrees and bake the tart for 20 minutes.

5, this time we can obviously see the egg has been baked, but not very tender, you can try to bake in the second baking, bake 18 minutes on it, this baking time, completely according to the individual a taste, to choose the specific time.

Nutritional value of egg tarts

1, the nutritional value of egg tarts is very high, in the egg tart composition is rich in protein, fat, vitamins, iron, calcium, potassium and other ingredients, these substances are the human body lacks some nutrients.

2, the protein in the tart is a very high quality protein, this protein is especially for the damage with the liver has a very good repair effect.

3, rich in HDA and lecithin, yolk pigment and other ingredients, especially for the body's nervous system and physical development has obvious improvement, especially for the memory loss of the crowd can eat some egg tarts.

4, rich in vitamin B and other trace elements are rich in egg tarts, these substances can effectively help decomposition of carcinogenic substances in the body, so it has a good anti-cancer effect.

5, a lot of glucose is also rich in but he, this starch is the body's carbohydrate combination of components, and starch can also be converted into polysaccharide substances.

6, it is understood that in the tart ingredients, a large number of casein, albumin, globulin, lactic protein substances are included in the tart, these substances can supplement the body of a variety of amino acids, and for the improvement of the body's various functions on the effect of the extraordinarily obvious.

7, because some of the mineral components and trace elements in the tart are soluble, especially the ratio of calcium and phosphorus are very suitable for the human body to absorb and be digested, so their nutritional value is very high.