Egg tart is a western-style pie with egg paste as filling. Taiwan Province is called the egg tower, and "tart" is a transliteration of the English word "tart", which means pie with exposed fillings (pie with the opposite surface covered by pie crust and sealed fillings); Egg tarts are "tarts" with egg paste as fillings.

The way to do this is to put the crust into a small round pot-shaped cake mold, then pour in the egg slurry mixed with sugar and eggs, and then put it in the oven; The outer layer of the baked egg tart is crispy tart skin, and the inner layer is sweet yellow solidified egg paste. At the beginning, the egg tarts in tea restaurants were relatively large, and an egg tart could become an afternoon tea meal. Many restaurants in Hong Kong SAR of China also include egg tarts (small egg tarts). Laura Mason pointed out in Traditional Foods of Britain that as early as the Middle Ages, British people had used milk, sugar, eggs and different spices to make food similar to egg tarts. Pointed egg tart is also one of the dishes of the sixth banquet in China17th century Manchu-Han banquet.

Basic material editing

Egg tart skins (9 pieces)

Low gluten flour 6g

Cream 85g

Milk 70g

2 egg yolks

Sugar 25g

Production method editing

1.Stir the whipped cream, milk and sugar evenly, heat until the sugar is completely melted, and add the egg yolk after cooling;

2. Add low-gluten flour and stir evenly (egg tart water is finished);

3. Pour the prepared egg tart water into the egg tart skin until it is seven minutes full;

4. Put it in a baking tray and put it in an oven that is about hot. Bake in the oven at 2 10℃ for 25 minutes.

Method 2:

1.Put the milk, condensed milk and white sugar into the same container, stir evenly, and heat until the sugar is completely dissolved;

2. After cooling, add the egg yolk and stir well, and the egg tart water is completed;

3. Pour the egg tart water into the egg tart skin, do not fill it to prevent it from overflowing when heating;

4. Put it in the oven (200℃) and bake it for about 20 minutes.

Wheat grass

Basic materials

Egg tart skin materials:

Butter 250g, sugar 1 40g, flour 480g (screened), egg1piece, wheat straw powder10g (screened).

Stuffing materials:

450ml of water, 0/75g of white sugar/kloc-,a little cyan (optional), 5 eggs, 60ml of fresh milk and 50ml of fresh wheat straw juice.

Production method

Skin practice:

(1) pour butter, sugar, wheat straw powder and flour into a food blender and mix evenly at low speed;

(2) Then add the eggs and beat all the mixture into dough;

(3) Put the dough into the mould, and press out a plurality of round mould doughs for later use.

Stuffing practice:

(1) Boil water and sugar together, turn off the fire, add cyan pigment and wheat straw juice, mix well and let it cool;

2. Gently break the eggs, add fresh milk, stir well, then add the cooled wheat straw juice, mix well, filter, and cool in the refrigerator;

③ Pour the cooled wheat straw mixture into the prepared round mould dough and bake at 200℃ for 30 minutes.

Fruits

First of all, ingredients, preparation materials: sugar, salt, milk powder, butter, crisp slices (Ma Qilin slices), flour (high-gluten flour), rolling pin.

Steps:

Fresh Fruit Tart

Fresh Fruit Tart

The first step is to cut the large pieces of butter into cubes.

Step 2, 1. Put a spoonful of salt into the flour. Two, three or four spoonfuls of sugar. And butter cut into chunks. Mix well with flour. 2. Use milk to mix noodles. Note: When mixing noodles. Milk or water is poured in little by little. Don't pour a lot at once. Rub it a little.

Step 3, 1. Roll the dough into thin slices; 2. Clip the crisp slices (Ma Qilin slices) into it.

Step four, put it together. Pay attention to the edges. Otherwise, Maqilin shortening will flow out when rolling. Shortening chips should be a little harder to wrap. If it's too soft, it means it's almost melted. As soon as you roll it, the oil will flow out. When rolling, you must master the strength. If the rolling is not good, the oil will flow out of the surface. After rolling into thin slices. Fold the two sides in half, and then fold the two pieces together. The purpose of this is for more layers. Fold it once. You can put it in the refrigerator for cold storage 10 -30 minutes to wake up the dough. In this way, put it in the refrigerator to wake up the tendons, and the layers will be fluffy and will not be stacked together. If you don't have time, don't put it in the refrigerator, but the fluffy effect is not so good.

The fifth step, 1. has just been folded many times. Roll into 0.3cm thick; Roll as much as you want. I made 15 egg tart skins with 3/2 of the noodles just now. 2. Then roll it up; 3. Put it in the refrigerator for 30 minutes; 4. Take out the frozen thousand-layer pastry roll and cut it into small rolls with uniform size.

Step 6, 1. Cut the small roll, pick up a small roll and dip it in flour; 2. Put into the egg tart mold, with the flour side facing up; 3. Pinch the small roll into the shape of an egg tart mold with two thumbs, and let the pinched egg tart skin stand and relax for 20 minutes.

Step 7, 1. Materials: sugar, condensed milk, cream, flour, eggs and milk; 2. Practice: Pour whipped cream, milk, sugar and condensed milk into the bowl, heat and stir continuously until all the sugar is dissolved. After cooling to room temperature, add egg yolk and low-gluten flour, stir well, and sieve to get egg tart water. Beat the egg tarts with water. Pour it into the egg tart skin.

Step 8, put it into a baking tray and bake it in a preheated oven at about 200-2 10℃ for about 25 minutes until a focal point appears on the water surface of the egg tart.

After baking, cut some fruit and bake for 20 minutes, and you're done!

Pure manual class

Pure handmade egg tart

Pure handmade egg tart

Raw materials:

Oil surface: low-gluten flour with easy wheat butter

Water surface: low-gluten powdered egg sugar

Operation:

1, knead the low-gluten flour, water, eggs and sugar evenly until it is pure and smooth, and make it into water surface for later use.

2. Knead the easy wheat butter and low-gluten flour into oil noodles and put them in the refrigerator for about 10 minutes.

3. Put the bread in the water, roll it to the last three folds, and then put it in the refrigerator for about 20 minutes.

4. Roll it to the last 30% and then to the last 40%. Then put it in the refrigerator for about 20 minutes.

5. Roll it to a large dough with a thickness of about 4-5 mm, and press it out with a mold. (100g flour to make 8 egg tarts)

The remaining waste can be used as the skin of coconut egg tart.

6, big oven 15 to 16 minutes. Small oven (non-infrared tube heating) takes about 12 minutes.

Key points: kneading the mold and rolling the surface.