Egg tart water

1 egg yolk

1 egg

25g sugar

60g milk

125g butter

30g condensed milk

Method

1. Make the tart crust. Soften the butter until it can be moved with a spatula, but has a certain hardness. state, sift in the powdered sugar and low-gluten flour, and beat with an electric egg beater at high speed until slightly white

2. Beat the eggs, add them to the butter in two batches, and turn on the electric egg beater. Mix at medium to high speed

3. Sift the low-gluten flour, add it to the butter, and mix with a spatula until no dry powder is visible

4. Place the dough on plastic wrap , roll it into a thicker sheet, and refrigerate it in the refrigerator for at least two hours until the dough becomes firm

5. Roll out the dough to a thickness of about 4mm, and use a round tool to carve out a A tart shell that is larger than the mold

6. Press the tart shell into the tart mold, and gently pinch it from the bottom until the tart shell and the mold fit together. Slowly push up and pinch until it is consistent with the tart. The skin is about the same height, put it in the refrigerator for half an hour

1. Put it in a basin and beat with a manual egg beater until the sugar melts

2. Add pure milk and mix well

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3. Heat the condensed milk to 80 degrees Celsius to melt the condensed milk, then lower the temperature to 45 degrees Celsius and pour into the egg tart water in step 1 and mix evenly.

4. Filter the tart water at least 3 times, cover with plastic wrap, and refrigerate for 3 hours

5. Pour the egg tart water into the prepared egg tart shell

< p>6. Preheat the oven to 180 degrees, preheat the upper and lower heat, put the refrigerated egg tart liquid into a measuring cup, and pour it into the tart mold until it is eighty or nine minutes full

7. Put it in the oven Bake the lower layer for about 20-25 minutes. After baking, simmer in the oven for 5 minutes before taking it out