1. Material:

A. Tappi material: 27g of low-gluten flour, 3g of high-gluten flour, 45g of ghee, 25g of flaky maqilin (packaged as vegetable butter), and about 15g of water (gradually added according to the hardness of dough, don't pour it all at once).

B. Egg tower water material: 21g of whipped cream, 165g of milk, 15g of low-gluten flour, 63g of fine sugar, 4 egg yolks, and 15g of condensed milk (you can decide whether to put it or not according to your taste. After putting condensed milk, the milk taste of egg tower water will be more fragrant. )

2. Mix high flour with low flour, ghee and water to make dough. Don't pour all the water in at once, add it gradually, and adjust the hardness of the dough with water until the dough surface is smooth and uniform. Wrap the dough with plastic wrap and relax for 2 minutes.

3. Wrap the flaky Ma Qilin tightly with plastic film and beat it with a French Pin to make it thinner. In this way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with a dough stick. The hardness of thin Ma Qilin should be basically the same as the hardness of dough. Take out Ma Qilin for later use.

4. Apply thin powder on the chopping board, and roll the loosened dough into a rectangle with a dough pressing stick. When rolling, roll the four corners outward, which makes it easier to roll the shape more evenly. The width of the rolled dough should be the same as that of Ma Qilin and the length should be three times that of Ma Qilin.

5. Put Ma Qilin in the middle of the dough sheet

6. Fold the dough sheets on both sides to wrap Ma Qilin. Then pinch one end to death.

from the pinched end, press the dough piece from top to bottom with your palm. When you press the lower end, pinch this end to death. Roll the dough sheet long, fold it like a quilt, gently tap the surface of the dough sheet with a dough stick, and then roll it long. This is the first 4% discount.

Open the 4% folded dough sheet outward, gently tap the surface of the dough sheet with a dough stick again, roll it out into a rectangle, and then fold it again. This is the second 4% discount. After 4% off, wrap the dough tightly with plastic wrap and relax for 2 minutes.

7. roll out the three-fold dough sheet again and roll it into a dough sheet with a thickness of .6CM, a width of 2CM and a length of 35-4CM. Use a wallpaper knife to cut off the extra edges for shaping.

8. Roll up the dough sheet from the longer side.

9. Wrap the rolled dough with plastic wrap, and let it cool in the refrigerator for 3 minutes to relax.

1. The loosened dough roll is cut into pieces with a thickness of about 1CM with a knife.

11. Dip it in flour, then put the flour-stained side up in the ungreased tower mold. Pinch it into the shape of a tower mold with two thumbs. Then, oil is coated in the mold and the mold is assembled.

12. How to pour water into the egg tower: 1. Put the whipped cream, milk, condensed milk and sugar in a small pot, heat it with low fire, stir it while heating, and leave it from the fire until the sugar melts, and let it cool slightly; Then add the egg yolk and stir well.

13. Finally, pour the egg tower water into the mold and bake.

Method 2

Material:

A. Tata Material: 27g of low-gluten flour, 3g of high-gluten flour, 45g of ghee, 25g of flaky maqilin, and about 15g of water (gradually add according to the hardness of dough, and don't pour it all at once).

B. Egg tart water material: 21g of whipped cream, 165g of milk, 15g of low-gluten flour, 63g of fine sugar, 4 egg yolks and 15g of condensed milk. After putting condensed milk, the milk taste of egg tart water will be more fragrant. No whipped cream can be replaced by mixing 1g of custard powder with 48g of water and a little sugar)

Making tarts:

1. Mix high flour with low flour, ghee and water to make dough. Don't pour all the water in at once, add it gradually, and adjust the hardness of the dough with water until the dough surface is smooth and uniform. Wrap the dough with plastic wrap and relax for 2 minutes.

2. Wrap the flaky Ma Qilin tightly with plastic film and beat it with a rolling pin to make it thinner. In this way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with a dough stick.

3. Sprinkle a layer of flour on the chopping board, and roll the loosened dough into a rectangle with a dough pressing stick. When rolling, roll the four corners outward, which makes it easier to roll the shape more evenly. The width of the rolled dough should be the same as that of Ma Qilin and the length should be three times that of Ma Qilin. Put Ma Qilin in the middle of the patch.

4. Fold the dough pieces on both sides to wrap Ma Qilin. Then pinch one end to death.

5 press the dough sheet from the pinched end with the palm of your hand from top to bottom. When you press the lower end, pinch this end to death. Roll the dough sheet long, fold it like a quilt, gently tap the surface of the dough sheet with a dough stick, and then roll it long. This is the first 4% discount.

6. Turn the opening of the four-folded dough sheet outward (as shown in the above figure), gently tap the surface of the dough sheet with the dough pressing stick again, roll it out into a rectangle, and then fold it again. This is the second 4% discount. After 4% off, wrap the dough tightly with plastic wrap and relax for 2 minutes.

7. Open the loosened dough sheet outward, gently tap it with a dough pressing stick, roll it into a rectangle, and then fold it three times.

8. roll out the three-fold dough sheet again, and roll it into a dough sheet with a thickness of .6CM, a width of 2CM and a length of 35-4CM. Use a wallpaper knife to cut off the extra edges for shaping.

9. Roll up the dough from the longer side.

1. wrap the rolled dough with plastic wrap and let it cool for 3 minutes in the refrigerator to relax. (There is no need to refrigerate in winter)

11. Cut the relaxed dough roll into pieces with a thickness of about 1CM.

12. dip (11) in flour, and then put the flour-stained side up in the ungreased tower mold. Pinch it into a tart mold shape by hand.

13. put egg tart water (78% full) in the kneaded tart skin and bake in the oven. Baking temperature is about 22 degrees Celsius, baking for 15-2 minutes

Method 3

Portuguese egg tart: oil skin material:

45g of high-gluten flour (note: protein Eiweiss is higher than 11, which means high gluten, and vice versa)

45g of low-gluten flour

2 tablespoons of ghee (lard)

. )

ghee 3. 5 tablespoons of

egg tart water material:

18g of milk

18g of water

Three large eggs, and then take two others to take their yolks, mix and stir well.

bring to a boil, add sugar and stir. Add the eggs and mix well.

"Practice"

1. Mix the oil skin and pastry materials respectively, cut them into uniform small pieces (about 12 pieces each), round them, slightly flatten them, and show a long oval shape.

2. Take one piece and put it together, and roll it with a rolling pin.

3. fold in half. Repeat the above actions.

4. finally, roll it into a circle. Put it into a mold and compact it along its shape. Apply a little oil to the inner wall of the mold in advance-to prevent adhesion! )

5. Pour the egg tart water material and bake it in the oven.

Method 4

Take a proper amount of flour, add egg yolk, water, milk and a little bit of sugar, mix well together and knead into dough and set aside. Then beat a few eggs into egg liquid, then add milk and sugar to make the egg liquid and stir it evenly. Then, cut the dough just put aside into even noodles by hand or knife, and put it in an egg tower mold with a small cup without a mold, but it must be heat-resistant. Squeeze the noodles into it to make a layer of skin evenly. Finally, pour the egg liquid into it, pour it into seven minutes (to prevent it from overflowing during heating) and bake it in the oven.

The complicated and professional method is: Ingredients:

3/2-2 cups of skin-low-gluten flour, 1 egg, 3 tablespoons of milk powder, 1/4 teaspoon of baking powder, 1/2 cup of cream and 1/4 cup of sugar;

stuffing-(a) 4 eggs, 3/4 cups of milk, 3 slices of vanilla (crushed), (b) 1/2 cups of sugar and water, and 1/4 tsp of salt.

Making method:

1. Beat the cream until it is soft, add sugar and eggs until it is milky white, pour in flour, milk powder and baking powder, knead it into dough, cut it into 2 small pieces, sprinkle some dry powder, flatten it, and put it in a model for compaction.

2. After the sugar, water and salt are boiled, remove from the fire, add the material (A) which has been beaten and filtered, mix well, and pour it into the model which has been put into the skin.

3. Move into the oven and bake at 18 degrees Celsius for about 15 minutes. When the egg juice is slightly solidified (about 12 minutes), turn off the fire, cover it with a baking tray and bake for another 3 minutes before taking it out.