Method of making egg tart:

Preparatory work:

1, 40g butter is softened at room temperature, mixed with low gluten flour, high gluten flour, sugar, salt and water, and kneaded into smooth dough. Put it in the refrigerator for more than 20 minutes. The purpose of refrigeration is to make the dough fully relaxed and easy to roll out. The second is to reduce the temperature of the dough and make the wrapped butter not easy to melt.

2. Put180g butter into a fresh-keeping bag, press it into thin slices with a rolling pin, and put it in the refrigerator until hard.

3. Mix whipped cream with milk, add fine sugar and condensed milk, and heat and stir until the sugar dissolves. After cooling until it is not hot, add egg yolk and low-gluten flour and stir evenly to make "egg tart water".

Method:

1, spread thin powder on the table, put the dough on the chopping board and roll it into a rectangle;

2. Put the butter slice in the middle of the rectangular dough piece, then turn over a section of the rectangular dough piece and cover it with butter;

3. Turn the other end over and crush both ends. In this way, the butter is completely wrapped in the dough;

4. Turn the dough piece over and turn it down;

5. Roll it into a rectangle again with a rolling pin;

6. Fold the two sides to the middle like a quilt, and then fold them in half from the middle. After folding, put it in the refrigerator for 20 minutes;

7. Take out the refrigerated dough and roll it into a rectangle again;

8. Repeat step 6, fold it again and refrigerate for 20 minutes;

9. After cold storage, roll it out again, repeat step 6 again, and roll it out into a rectangle. In the whole production process, it was folded three times;

9. After the thousand-layer pastry is made, roll it into a thin sheet with a thickness of about 0.3CM, roll the pastry along one side and roll it into a cylinder;

10, cutting into small dosage forms with a thickness of about 1CM with a knife; Pick up a small dose and dip it in the flour;

1 1, both sides are dipped in flour, kneaded into balls, and placed in an egg tart mold; Pinch the agent into a tower mold shape with your thumb and let it stand for 20 minutes;

12, pour the egg tart water, and fill it in seven minutes;

13, put the prepared raw egg tart in the microwave oven, and it means good to hear a "ding" sound in the microwave oven.