1. material: A. Tappi material: 270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flaked horse mackerel (packaged as vegetable butter), and about 150g water (gradually added according to the dough hardness, not poured out at one time). B. Egg tower water material: whipped cream 265,438+00g, milk 65,438+065g, low-gluten flour 65,438+05g, fine sugar 63g, four egg yolks and condensed milk 65,438+05g (you can decide whether to put it or not according to your own taste. After putting condensed milk, the milk taste of egg tower water will be more fragrant. ) homemade egg tart

2. Mix high-gluten flour, low-gluten flour, ghee and water into dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes. 3. Wrap the flaky horse unicorn tightly with a plastic film and beat it with a French pin to make it thinner. This way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks. The hardness of thin horse unicorn should be basically the same as that of dough. Take out Ma Qilin for later use. 4. Apply a thin powder on the chopping board and roll the loose dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface 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. 6. Fold both sides of the dough piece in half to wrap Ma Qilin. And crush one end. Press the dough piece from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out. This is the first time to get a 60% discount. Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with a rolling pin again, roll it into a rectangle, and fold it again. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes. 7. Roll out the three-fold dough sheet again and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping. 8. Roll up the dough from the long side. 9. Wrap the rolled dough in plastic wrap and put it in the refrigerator for 30 minutes to relax. 10. Roll the loose dough into pieces with a thickness of about 65438±0cm. 1 1. Dip in flour, and then put the flour-stained side up into 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. Method of water in egg tower: 1. Put whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating, and leave the fire after the sugar melts and cool it slightly; Then add the egg yolk and stir well. 13. finally, pour the egg tower water into the mold for baking.

Egg tart method 2

Ingredients: A. Tata materials: 270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flaked hemp seed, and water 150g or so (gradually added according to the hardness of dough, and do not pour it all at once). B. Egg tart water material: whipped cream 265,438+00g, milk 65,438+065g, low-gluten flour 65,438+05g, fine sugar 63g, four egg yolks and condensed milk 65,438+05g (you can decide whether to put it or not according to your own taste. After putting condensed milk, the milk taste of egg tart water will be more fragrant. No whipped cream can be replaced by 100g custard powder mixed with 480g water and a little sugar. ) make a tart: 1. Mix high flour with low flour, ghee and water to form dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes. 2. Wrap the flaky horse unicorn tightly with plastic film and thin it with a rolling pin. This way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks. 3. Sprinkle a layer of flour on the chopping board and roll the loosened dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface 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 patches on both sides in half and wrap them on Ma Qilin. And crush one end. 5 press the dough 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 out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out. This is the first time to get a 60% discount. 6. Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with a rolling pin again, roll it into a rectangle, and fold it again. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes. 7. Open the loose dough outward, pat it gently with a noodle machine, roll it into a rectangle, and then fold it in half three times. 8. Roll out the three-fold dough sheet again and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping. 9. Roll up the dough from the long side. 10. Wrap the rolled dough with plastic wrap and put it in the refrigerator for 30 minutes to relax. (Cold storage is not needed in winter) 1 1. The loose dough roll is cut into pieces with a thickness of about 1CM. 12. Dip (1 1) in flour, and then put the flour-stained side up into the ungreased tower mold. Knead it into a tart mold shape by hand. 13. Put the egg tart water (70% to 80% full) into the kneaded tart skin and bake it in the oven. The baking temperature is about 220℃ and the baking time is 15-20 minutes.

Egg tart method 3

Nata famille rose

Oil skin material: basic material: high-gluten flour 45g (note: protein Eiweiss is higher than 1 1, indicating high gluten, but low gluten); Low gluten flour 45g butter (lard); Schmalz 2 tablespoons powdered sugar; Zuk Pulfer; A little water; 40cc butter material: low-gluten flour 130g (note: ordinary flour and corn flour Maismehl can be used instead! ) ghee 3. 5 tablespoons egg tart water material: milk 180g water 180g Portuguese egg tart. The file extension of encoded image stored in jpeg file exchange format.

Three big eggs, and then take the yolk of the other two, and mix well. Production method: 1. Mix the oil skin and pastry materials respectively, cut them into small pieces (about 12 each), rub them round, flatten them slightly, and show an oblong shape. 2. Take a piece and stack it together, and roll it with a rolling pin. 3. fold in half. Repeat the above actions. 4. Finally roll into a circle. Put it in the mold and compact it along its shape. Apply a little oil on the inner wall of the mold in advance-to prevent adhesion! ) 5. Pour in the egg tart water and bake in the oven.