Egg tart as a dessert product can be said to be a household name, the market is very popular. It is also considered to be the baking industry's explosive products, a lot of stores opening or doing promotions are using it, the skin is loose and the filling is smooth and tender. Egg tarts are fluffy and crispy, with a rich filling, rich milky egg flavor, sweet but not greasy, and paired with a classic afternoon tea, it's a memorable experience. Egg tarts consist of two parts: egg tart crust and egg tart liquid. To make a good egg tart, the pastry is the key.
Now there are many ways to do it, all kinds, some make savory flour, some make sweet flour tone, now the most popular is the shortening dough. Using a fast rising semi-rising method (i.e., the quick rising method), it is perfect for making at home. Now I'll share with you a couple of conventional ways to do it.
I. Purely handmade electronic egg tartsEgg tart crust recipe: 500 grams of cake flour, 250 grams of bread flour, 100 grams of soft butter, 14 grams of refined salt, 25 grams of granulated sugar, 375 grams of water, 400 grams of cold butter
Egg tart liquid recipe: 3 egg yolks, 200 grams of granulated sugar, 35 grams of low-gluten flour, 500 grams of light cream, 225 grams of egg whites, the right amount of rum
< p>--Start making--(a) tart crust
1, put the cake flour on the board, open a nest in the middle, pour in the flour (leaving a little), put in the soft butter, sugar, salt, water and mix well and knead into a basic dough, this time the dough is not very soft.
2. Unroll the dough, cut the hardened butter (iced butter) into crumbs and wrap it around the dough, then press the dough repeatedly to melt the butter into the dough after repeated kneading. (If the dough is hard, you can use a mallet to beat it.) You don't need to be overly concerned about whether or not the dough is grainy, as long as it feels like the oil has been absorbed into the dough.
3. Knead the dough and press it with your hands, then cover it with plastic wrap and put it in the refrigerator for about 40 minutes.
4: Remove the dough from the refrigerator and beat it a few times to make the hard butter blend in. Fold the dough into a square and roll it out twice with a mallet, then brush the surface of the dough with a little water and roll it up, and the shortening will be very moist at this point.
5: Cut the rolled out dough into equal pieces, roll them out, put them in a plastic bag, and put them in the freezer for about 15 minutes.
6. Roll out the frozen tart crust with a rolling pin, it may not be round, but it's okay, use a round mold to carve a circle for it, and then put it into a mold (aluminum foil cup) or special molds, press the bottom firmly, do not need to grease the bottom, so that the tart crust is a little bit loose. Freeze it and take it out to shape it slightly.
(2) Tartlet Liquid
1, take a large container of beaten egg whites, egg whites, granulated sugar, low gluten flour into the inner, in one direction, mix well, and then put the light cream into the wine or vanilla powder, add a little bit, the egg mixture is completely melted and beat well and sieve. The tart mixture can be frozen and used as needed. (The egg mixture is thicker with light milk powder, if it is full of milk, it will be easy to get out of the situation, and the starch or flour will be easy to sink, which is not ideal)
(3) Bake the tart (molding)
1, pour the tart liquid into the tart crust, pour it until it is 90% full and put it into the oven, set the upper oven heat at 210 degrees, the lower oven heat at 200 degrees, and bake it for 16 minutes. (Stir the egg mixture before use, because the flour will sink to the bottom)
The tart small TIPS:1, tart skin thinness should be controlled, rolled the same, otherwise it will affect its beauty and the whole degree of maturity.
2, egg tart liquid is also a variety of practices, this practice according to personal preference, do not like too sweet reduce some sugar, so eat more healthy.
3, the milk powder and milk used in the tart liquid is two-in-one light cream.
4, the advantage of making your own egg wash is that you can add the right amount of vanilla powder or vanilla extract according to your personal taste.
5. The tart crust should be deep and the baking temperature should not be too low.
Features: It takes a long time to make the pastry and is easy to fail. It's more tedious, and you need to pay attention to the temperature of the dough, the butter, and the temperature of the room and so on.