Ingredients: low-gluten flour, butter, eggs, sugar, salt and water.

Practice: 1. First, beat the prepared eggs into the pot. At this time, there is no need to stir, and sugar, salt, butter and low-gluten flour can be added directly.

At this time, you don't need to add too much water. Slowly add a small amount of water, knead the flour into dough, wrap the kneaded dough with plastic wrap, and put it in the refrigerator for about 30 minutes.

3. Slice the butter and thaw it at room temperature, then put it in plastic wrap.

You can press the yellow oil into rectangular thin slices with a rolling pin for later use.

After the dough in the refrigerator is taken out, it is still rolled into twice the size of butter slices with a rolling pin.

6. Cover the rolled dough with the prepared butter, preferably pressing it on both sides.

7. Fold both sides in half, then wrap them in plastic wrap and put them in the refrigerator for about 20 minutes, then take them out and repeat this action for about 4 times.

8. Finally, roll up the folded and pressed panel, and cut it into pills with uniform size.

9. Apply proper amount of flour to the incision and press it on the grinder.

10, put the pressed dough aside to wake for about 30 minutes.

1 1. Finally, put some egg tart water on the dough and bake it in the oven at 220 degrees for 20 minutes, so that a delicious egg tart skin is made.

How to make an egg tart?

Ingredients: milk, fine sugar, whipped cream, egg yolk, egg tart skin.

Practice: 1. First, prepare all the necessary materials.

2. Put the prepared sugar into the milk and keep stirring the milk until the sugar melts.

3. After the sugar melts, pour the cream into the milk again and mix well.

4. Continue to beat the egg yolk into the milk and continue to stir evenly. Then beat the cream into the egg milk and continue to stir well.

5. You can take out a small sieve and carefully screen both sides of the stirred egg liquid, so as to remove the big bubbles on the surface.

6. Put the egg tart skin on the baking tray, and then pour the prepared egg liquid into the egg tart skin. It doesn't need to be too full, usually 80% full.

7. Turn the oven to 200 degrees and bake for 20 minutes.

How to bake the egg tart?

Ingredients: egg tart skin, milk, eggs, sugar.

Practice: 1. First, mix the prepared eggs and milk together, then add a proper amount of white sugar to the liquid and stir it evenly again.

2. Screen the stirred liquid with a sieve, so as to screen out the bubbles in the egg liquid.

3. Then put the prepared egg liquid into the egg tart skin.

4. First, preheat the oven to 200 degrees, and then bake the egg tart in the oven for 20 minutes.

At this time, we can clearly see that the egg liquid has been cooked, but it is not tender enough. We can try baking in the second baking 18 minutes. The baking time depends entirely on personal taste.

Nutritional value of egg tart

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

2. protein in the egg tart is a very high-quality protein, and this kind of protein has a very good repair effect on liver damage.

3, rich in HDA, lecithin, yolk protein and other ingredients, especially for the human nervous system and physical development, especially for people with memory loss, you can eat more egg tarts.

4. Egg tarts rich in trace elements such as vitamin B are rich in vitamin B, which can effectively help decompose carcinogens in the body, so it has a good anti-cancer effect.

5. It is also rich in glucose. However, this starch is a combination of carbohydrates needed by human body, and starch can also be converted into polysaccharides.

6. It is understood that egg tarts contain a lot of casein, albumin, globulin and milk protein substances, which can supplement various amino acids in the body and have a particularly obvious effect on improving various functions of the body.

7. Because some mineral components and trace elements in egg tarts are soluble, especially the ratio of calcium to phosphorus is very suitable for human body to absorb and digest, so their nutritional value is very high.