2. Tart water: Egg yolk, whipped cream, white sugar and whole milk are essential raw materials for making the stuffing of egg tarts, so that the baked egg tarts will taste soft and delicate, and the egg fragrance will float in Wan Li.
3. Tools: The oven used for cooking needs to have the function of heating and baking from top to bottom, and only the oven with single upper or lower heating pipes 1 group is not suitable for making egg tarts. Compared with the common rolling pin, the western-style rolling pin is more convenient to operate, and the force on the palm can be evenly pressed on the dough, making the rolled dough thin and uniform. The egg tart mold made of metal will not deform when kneading the tart skin, which is very convenient to operate and can be reused many times. In addition, tools such as plastic wrap, baking tray, measuring cup, small scale and insulating gloves will be used when making egg tarts.
2. Mix flour 1, take 250g butter in advance, wrap it with plastic wrap, and let it soften naturally at room temperature.
2. Weigh out 300g of medium gluten flour with a small scale, pour it on the chopping board, and pile the flour in the middle around to make it look like a crater.
3. Take 150ml cold water by the cup, slowly pour it into the hollow flour, and keep mixing the flour with cold water.
4. Finally, mix the flour and cold water completely and evenly to form a complete dough.
5. Put 20g of naturally softened butter into the dough, and keep pressing and kneading with your hands until the butter completely penetrates into the dough (the dough with good water is hard at first, but it will become soft and not stick to your hands after evenly kneading the butter).
6. Take a little dough and put it in your hand, press it into a small cake shape, and then open it with your hands. If the small cake can be stretched very thin, long and unbreakable, the dough will be reconciled.
3. Roll skin 1. Press the mixed dough into a cake shape, then put the remaining naturally softened butter (230g) in the middle of the cake, and press the surface of the butter flat with plastic wrap into a cake shape.
2. Remove the plastic wrap, then completely wrap the butter in the middle with the bread below, and seal the top.
3. Wrap the buttered dough with plastic wrap and put it in the refrigerator for 10 minute.
4. Sprinkle a little thin noodles on the chopping board, carefully press the frozen dough into a cake shape by hand, and be careful not to break the dough to expose the butter in the middle.
5. Roll out the bread with a rolling pin and make it thin, so as to make an oblong dough sheet of 1 Zhang Houyue 1cm.
6. Divide the rolled long round pancake into 3 folds, then fold the left and right sections inward, and then gently compact them by hand.