First of all, ingredients
1, egg tart skin ingredients
Ordinary flour 130g, white sugar 2g (according to taste, sugar is generally not needed), butter 60g (this is used for wrapping dough), butter 20g (this is used for kneading dough), water 65g and salt1g.
2, egg tart liquid ingredients
Fresh milk 100g, eggs 1, sugar 15g (adjusted according to personal taste).
Second, practice.
The method is divided into two parts, the first part is the skin for making egg tarts, and the second part is the liquid for making egg tarts.
1, the method of egg tart skin
(1). First, melt 20g of butter and put it into a basin, then mix and stir the common flour made of sugar, water (water is added slowly, not all at once), salt and ingredients of egg tart skin, and knead it into dough, which should be smooth. Cover the kneaded dough with plastic wrap, and then put it in the freezer to relax for 30 minutes.
(2) Wrap 60 grams of butter slices into dough, then put it into a fresh-keeping bag, roll the butter into thin slices with a rolling pin, and then put it into a freezer for freezing. Take it out when necessary.
(3) Take the dough that we have relaxed for 30 minutes out of the refrigerator and roll it into a rectangular dough with a rolling pin, which is slightly wider than the butter that we just rolled into thin slices and about three times longer than the butter slices.
(4) Take out the butter slices and put them in the middle of our rolled rectangular dough.
(5). Then fold the dough in half on the left and right sides and cover it on our butter slices, so that one layer is facing down and the two layers are facing up. Then roll out the air in the dough with a rolling pin, and then close the openings at both ends of the side. The dough is slightly wider than the ends of the butter. After rolling, turn the dough upside down, then roll the dough for the first time like an army quilt, and then roll it.
(6) Wrap it with plastic wrap and put it in the freezer 15 minutes, which can effectively prevent the butter from softening and leaking.
(7) Take it out after freezing, then sprinkle some dry flour on the chopping board, press it with a rolling pin, roll it into a rectangle, roll it open, and get a 60% discount, then wrap it with plastic wrap and put it in the refrigerator 15 minutes. After freezing, repeat this step again.
(8). Here you have finished 40% folding for three times, and the third 40% folding is frozen 15 minutes later, go out and roll it into a rectangle.
(9). Next, roll up the dough and roll it along the side with more layers of rectangular dough. The side with many layers of dough is uneven, so roll it as tightly as possible. If the rolling process doesn't feel tight, let's roll the dough on the chopping board a few times and then put it in the freezer for 30 minutes.
(10). Take out the dough roll from the refrigerator, then cut it into small pieces with a thickness of 1CM, dip it in the flour and flatten it.
(1 1). Take a noodle section and rub it out from the middle of the noodle section with our thumb until it is slightly larger than the egg tart mold.
(12). So the egg tart skin is ready. Then, we put the egg tart skin in the refrigerator for half an hour. If we don't eat or cook a lot right away, we can put it in the refrigerator.
2, the practice of egg tart liquid (no cream version)
The ingredients of our egg tart liquid are six egg tarts. If you eat too much, you can increase the ingredients according to your own situation.
(1). First heat the milk, then pour in the white sugar and stir well until all the white sugar melts.
(2) Cool the milk to a temperature close to the hand temperature, then beat in the eggs and stir well. And sieving for three times. So the egg tart liquid is ready.
3, egg tart baking process
(1). Take the egg tart mold, put the egg tart skin on it, and then pour the egg tart liquid until it is 8-9 minutes full.
(2) Preheat the oven to 200 degrees, then put it in the oven and bake it at 200 degrees 15-20 minutes until the surface is colored as you like (fire is used to color the egg tart, that is, the burnt spot of the egg tart, and fire is the main one, and fire is used to bake the egg tart skin thoroughly and crisp). If it is baked in a microwave oven, you need to turn on the light wave barbecue function of the microwave oven and heat it for about 20-25 minutes.