egg tart skin: 25g of low-gluten flour, 12g of butter, 52g(1 of whole egg liquid (1 egg), 5g of powdered sugar and 2g of salt.

egg tart liquid: 18g of whole egg liquid (3 eggs), 3g of condensed milk, 5g of whipped cream, 3g of powdered sugar, and 18g of clear water

Method of making egg tart skin:

1. Soften butter at room temperature in advance.

2. Add powdered sugar and salt to the butter, and beat with electric egg beater at low speed until the color of the butter becomes light, so it is unnecessary to send it away.

3. Break up the whole egg mixture and add it to the butter in three times, each time it needs to be fully mixed before adding the next time. (The main thing is to hit the spilled food on the dish wall into the dish.)

4. Sift in the low-gluten flour and copy it evenly with a scraper. If you really can't, wash your hands and shape the batter into a round dough by hand.

5. Wrap it in plastic wrap and refrigerate for 3 minutes.

Method of egg tart liquid:

1. Beat the eggs and add powdered sugar until the sugar melts.

2. Add condensed milk, whipped cream and water, mix well and sieve for later use.

Method of egg tart:

1. Take out the dough from the refrigerator, and weigh out small dough according to each 31g, which can make 15 pieces.

2. put each small dough into an egg tart mold for shaping.

3. Pour the egg tart liquid for 8 minutes. Finally, there is more egg tart liquid, so you can reduce the amount of water next time. )

baking: bake the middle and lower layers at 2 degrees for 2 minutes. Personally, I feel that the tart liquid is not good-looking after a long time. Try baking it for 18 minutes next time. )