Low gluten flour 1 10g high gluten flour 15g

Butter (for dough) 20g Butter (for wrapping) 90g.

Fine sugar 2.5g salt 1 g.

Water 60 grams

Making steps of egg tart skin

1. Soften 20g of butter at room temperature, mix with 110g of low-gluten flour,15g of high-gluten flour, 2.5g of fine sugar,1g of salt and 60g of water, and knead into smooth dough. Put the dough into a fresh-keeping bag and relax it in the refrigerator for 20 minutes (the fresh-keeping bag is used to avoid air drying, and the refrigerator is used to relax the dough and prevent the butter from melting).

2. Put 90 grams of butter into a fresh-keeping bag, roll it into small pieces, and put it in the refrigerator for 20 minutes. It's not easy to roll. It is easy to break the fresh-keeping bag when rolling. I break the butter into small pieces first, and then roll it up.

3. Take the mixed dough out of the refrigerator and roll it into rectangular slices.

4. Take out 90 grams of frozen flaky butter, wrap it as shown in the figure, and wrap both sides like quilts. (All positions above the butter are guaranteed to be double-sided).

5. Then turn the dough upside down and fold it like a quilt. Put it in the refrigerator/kloc-0.5 minutes later, take it out, roll it into sheets again, and repeat the steps of folding the quilt. It was repeated three times. (Note that it needs to be refrigerated every time. I just put it in the frozen layer for about seven or eight minutes this time. )

6. Take it out after the last cold storage, roll the dough into a rectangular dough sheet with a thickness of about 0.3cm, and roll it into a cylinder along one side.

7. Cut the rolled cylinder into small doses of 1cm and press it on both sides.

8. Roll into sheets, preferably with dimples.

9. Press the rolled dough into the egg tart mold and let it stand for 15 minutes. (Placed to prevent cassava starch from shrinking after adding acid liquid)

10. Pour the egg tart water for seven or eight minutes (the production of egg tart water is not detailed, and there are many tutorials on beans and fruits).

1 1. put it in the oven, 220 degrees, fire up and down, 20 minutes. The hot egg tart is ready. I added yellow peaches! (Note: The oven needs to be preheated for 5 minutes in advance)

How to make an egg tart skin video

skill

This is the recipe for making egg tart skin, without egg tart liquid. The method is not difficult, but it takes a little time. The amount of ingredients can make about ten egg tart skins. Part of the butter is used for kneading and part for wrapping, and it should be weighed separately.