Egg tarts originated in Hong Kong and were brought to life in Hong Kong cafes. Egg tarts since the 1950s, began to enter the Hong Kong restaurants of all sizes, becoming a favorite beauty spot in Hong Kong. I tell you below, I hope it will help you oh!

Egg Tart Liquid Practice 1: Cheese Fluffy Egg Tart

Materials

Tart Crust Material: Unsalted Butter 62g, Salt 1g, Caster Sugar 25g, Whole Eggs 25g, Egg Yolks 10g, Gluten Flour 125g

Tart Filling Material: Mascalpine Cheese 50g, Cream 130g of cheese, 50g of fresh milk, 70g of animal cream, 50g of sugar, 4g of corn starch

Brush the surface materials: 1 egg yolk

Practice

The production method of the tower skin:

1, cut the butter in advance into a small amount of softened at room temperature, add 25g of granulated sugar, using an electric whisk at medium speed beat until the butter swells to a feathery Roll the dough into a rectangle of about 4mm, take a round cutter with a diameter of 10mm, and press a round piece on the dough;

5. Put the original piece into a tart mold, and use both thumbs to press until the crust is tightly pressed against the mold, and slightly higher than the mold a little bit, and then poke holes on the bottom of the tart mold with a toothpick, to prevent the air from being trapped inside, and then the tart crust will bulge when it's time for baking;

The preparation of the inner trap:

1, the mascarpone cheese and cream cheese placed in a glass bowl, add 50 grams of granulated sugar, hot water with an electric mixer on medium speed until smooth;

2, light cream and milk are mixed well, in small quantities in small batches to add to the cheese, and finally add cornstarch and mix well. The cheese is thickened;

3, the cheese filling into a laminating bag, cut a large mouth, squeezed in a good tower mold, transferred to the freezer for 1-2 hours;

4, the oven on the upper heat 210 degrees, 150 degrees preheated for 10 minutes, take out the frozen cheese tower, the surface of the surface of the brush with beaten egg yolks, the tower is placed in the middle of the lower layer of the oven, baked 8-10 minutes, until the surface of the tower is changed to a smooth surface, and then bake for 8 minutes. minutes, until the surface of the tower filling can be browned, do not bake too much, or the inside will solidify;

5, just out of the tower filling is hot, the flow of the fastest, wait until completely cooled down, the tower filling will be solidified.

Egg tart liquid practice two: egg tart

Materials

Egg tart crust ingredients: 1 small spoon of fine sand pond, 20 grams of butter and 65 grams of butter, 1 gram of salt, 65 grams of water, 125 grams of low-strength flour, 20 grams of which the butter should be melted.

Egg tart water ingredients: 2 egg yolks, 80 grams of pure milk, 110 grams of light cream, 40 grams of granulated sugar, condensed milk 5 ml

Practice

The tart crust production method

1, granulated sugar plus salt plus flour plus 20 grams of butter plus water kneaded into smooth dough in the package with a plastic wrap and put it in the refrigerator for 30 minutes;

2, 65 grams of Butter cut into thin slices, if not thin enough to wrap the plastic wrap with a rolling pin and rolled into a 0.3 cm sheet;

3, the panel put a little flour to the refrigerated dough rolled into a thin slice, and then 65 grams of butter sheet on the top of the area of the dough to be able to wrap the butter piece, folded around the turn over the other side, the mouth face down rolled into a rectangular shape, and then the two ends of the middle of the fold folded in the fold, like usual folding quilt like, folding well wrapped in plastic wrap and placed in the refrigerator for 15 minutes;

4, take out and then rolled into a rectangle in that folded in the refrigerator or 15 minutes, this action to go back and forth 3 times! Do not be afraid of trouble oh! 5, three times the chilled dough out rolled into a 0.3cm sheet, from one end of the roll, rolled into a long strip and put in the refrigerator for 30 minutes; 6, refrigerated, touch a little hard, cut into 13 to be uniform Oh, cross-section of the sticky flour, otherwise sticky hands, into the tart mold, pinch tart skin to be a little higher than the mold, because the baking will be shrinking a little bit. All get well and then put in the refrigerator for 30 minutes.

Tart water

1, prepare a clean pan, low heat, add milk and sugar stirring constantly until dissolved, turn off the heat, add the egg yolks and light cream and condensed milk and stir well;

2, mix the tart water to be sifted before use. Preheat the oven at 210 degrees for 5 minutes, put the tart water into the tart crust and fill it 7 minutes full. Bake for 15/20 minutes. Bake for 15/20 minutes. The tart crust will be golden brown with a small black spot in the center.

How to make egg tart liquid 3: Egg tart

Materials

2 egg yolks, 2 flycrusts, 60ML of light cream, 60ML of milk, 10g of sugar

Methods

1. Chill it in the refrigerator.

2. Soften the piecrust, fold two sheets together and roll slightly thin. Roll up and refrigerate for 10.

3. Cut the crust into small doses.

4. Fold two together.

5. Dust both sides with flour.

6. Press into an egg mold to form a crust with a slightly thinner bottom.

7. Pour an eighth of the egg mixture into each tart crust.

8. Oven 220 degrees, 25 minutes or so.

How to make egg tartlets

Materials

Main ingredient: 4 egg yolks, 110g condensed milk, 110g water, 80g sugar, vanilla

Methods

The tart crust, if you want to make it yourself, is as follows:

High-gluten flour 300, low-gluten flour 350, water 300, cream 450. 350, 300 water, 450 cream. Low gluten flour mixed with water and stir well, knead the molding and refrigerated for 4 hours; rolled into a crust and wrapped into the cream, then rolled out and folded, then rolled out and folded, hidden for 2 hours, and then do two rolled out and folded, and then rolled out and folded after 1 hour in the refrigerator and then rolled out and folded again ****** six times ****, molding can be refrigerated overnight, so that when baking the crust is not shrunken. According to what I said the portion can be done in the picture portion tart 4 to 5 times.

Egg tart crust into a number of small pieces, and then rolled into a small round cake, with a hand pressure out of a nest egg wash: water with condensed milk heated to 80 degrees, down to 60 degrees plus sugar, egg yolks can be stirred well. I added vanilla extract, no problem without it.

Infuse the egg mixture into the egg skin, 7.8 minutes full on it, because the egg skin will shrink after baking.

Bake in the oven at 200 degrees for 30 minutes. After baking immediately after the egg tartlets into the stomach.