Originally homemade egg tarts are so simple, the way to make egg tarts is simpler and tastier than cake and bread. Hello everyone, I am a silly girl, only food and beautiful scenery can not reach my expectations. In these two months, I have learned a lot of pasta and baked sweets that I have not done before, such as bread, cake, twist, handle, cold noodles, ice cream. In fact, it is very simple to learn some skills if I am quiet.

Originally homemade tart so simple, tart explained in detail, than the cake bread is simple and delicious

Home flour can be made tart, than the cake is simple and delicious. Beginners once successful! My son really likes egg tarts. There was a bakery in front of my house before. I used to buy egg tarts for my son. 10 dollars had 3 dollars. Then I saw other people make their own tarts. Today is also the first time to make egg tarts. I made the tart and tartlets by myself and it was a success. I like friends first collection, but in the past it is difficult to find.

300 grams of low gluten flour, 3 grams of salt, 40 grams of butter, crush the butter and mix into the flour. If you don't have butter, you can replace it with corn oil or cooking oil, add 150g of water and knead the dough. (Actually, I only know the tart is made of flour, haha, always thought it was complicated.)

Knead the dough, cut it with a cross, wrap it in plastic wrap and put it in the refrigerator for 30 minutes. The purpose of refrigeration is that the butter is easy and can not form layers without refrigeration. Then, 150 grams of butter sliced, wrapped in greaseproof paper, rolled into a 30 cm wide, 20 cm wide sheet, rolled into a thin sheet, add slices of butter, folded, flipped, rolled thin.

Folded like a quilt, wrapped in blotting paper, refrigerated for 30 minutes, remove the dough, roll thin again, folded again, refrigerated for 30 minutes, remove the dough, rolled up, wrapped in greaseproof paper, refrigerated for 30 minutes. We manipulate these steps to make the dough layered, the more layers the better. I've made shortbread before and it's similar to this. After chilling, remove the dough, roll it long and cut it into small pieces. Just like dumpling skins, cut to the size of your tins, not too thick.

Place in the tin, pinch it firmly from the center outwards and roll up the edges on the tin so it doesn't loosen and deform when baking, so the tart crust is ready and set aside in the fridge. If you don't eat it at that time, you should put it in the freezer. It turns out that homemade tarts are so simple, the tart explained in detail, than the cake bread simple and delicious

We are making some tarts, 100 grams of milk, 2 egg yolks, and a spoonful of sugar. Mix well and strain out the impurities. Don't have too many eggs. Too many eggs don't taste good. Pour the egg mixture into the tart crust and serve after 7 minutes. You can also add dried fruits such as raisins and cranberries to make the flavor more intense.

Heat the oven to 200 on top and bottom and preheat for 5 minutes. Place the tart in the oven and bake for 20 minutes, keeping an eye on the temperature while baking to avoid scorching. The first time you bake, leave 2 minutes to walk away for a while, come back to the paste, especially the last few minutes is very critical, because the temperature of each oven is different.

You can turn off the heat when the top is golden, so you can make a delicious tart. Making them at home is both healthy and economical. Let's learn from your favorite friend. I've shared my experience twice, but it's really not that hard. Making tarts is the same as making puff pastry. If you find it hard to handle large pieces of dough, you can also divide it into smaller pieces and make them one by one with good results.

The egg tarts made this way are crispy and delicious, no worse than the ones you can buy, and even better than the cake store in front of my house. The tart is shared here, and so is today's treat.