Egg tart this food, I think for everyone, will not be unfamiliar. Egg tart is very tasty, which is recognized, and its bite, the mouth can immediately be silky mellow egg aroma covered, really sweet but not greasy, teeth and cheeks, a bite after a bite, easily captured the hearts of foodies.

As we live more and more affluent, the kitchen is getting bigger and bigger, there is a small oven in the home is not something unusual, if it is a person who likes to eat tarts, if you also have an oven at home, then this tart making method is more than suitable, because it really does not need any technical content Oh. There are a few troublesome parts of making egg tarts, one is the egg tart crust, which is not well made. The second is to bake the tart when you need to master the fire, otherwise it is easy to bake scorched, the following share is how to make delicious crispy egg tart.

Required ingredients

Egg tart crust:? Gluten free flour (20-24 measures) 300g, butter (kneaded into the dough) 40g, salt 6g, water 150g, butter or flaky butter (rolled into the dough) 150g,

Egg Tart Crust: 220g of light cream, 150g of milk, 40g of sugar, 15g of condensed milk, 4 egg yolks, 15g of low-flour powder (can be reduced by half or not added)

Egg Tart Crust:?

Start making the tart crust:

Step 1: Mix butter, salt, and medium flour, roll into grains, add water, and knead to form a dough without a film.

Step 2:? Cut crosses with a knife, wrap in damp saran wrap, then wrap in plastic wrap and refrigerate for 1 hour.

Step 3:? This time I used Alpine Fermented Butter, sliced it, placed it in the center of a greaseproof paper and folded the greaseproof paper to the size you want. With the fold facing down, use a rolling pin and roll out the butter to the size of the butter paper. Try to roll the butter until it is the same thickness.

Step 4: Roll out the dough that has been chilled and loosened in the refrigerator, put it into the rolled out butter, seal it, mouth down, roll it out long, fold it in half, and then fold it in half again, it's 1 4 fold.

Step 5:? Put it in the refrigerator for 30-60 minutes to relax, then make 1 4-fold, if it's hot, put it in the refrigerator for another 30-60 minutes, then roll it out into a 4mm-thick rectangle, trim off the edges, and coat the surface with water. Open the pastry for fear of melting butter, if the weather is warmer, you can refrigerate it for a little longer, so that the opening will be better.

Step 6:? Roll it up, put it in the refrigerator for 30 minutes, and cut it into 25 grams of dough. Butter a tart mold and press the dough towards the edges with both thumbs so that the dough fills the entire mold.

Step 7:? The dough should come out high in one piece, and the bottom must be pressed thinner, otherwise the bottom won't crisp up easily and affect the texture.

Making the tart liquid:

Step 8:? Mix egg yolks and sifted low flour. Mix light cream, milk, condensed milk, and sugar and heat until sugar is completely mixed. I dinged it in the microwave for 1 minute and 20 seconds. Then add to the egg yolks, whisk well, sieve and set aside.

Step 9:? Take out the tart crust, put the tart crust evenly into the baking dish of the oven, and pour the stirred egg and milk mixture into the tart crust little by little, and pay attention not to pour too full, just pour in the eighth full on it, if you pour too much will make the tart in the process of baking the egg and milk mixture out, affecting the appetite and not clean.

Step 10:? Then it is baked tart, you according to their own oven to bake, bake before remembering to be sure to preheat the oven for a few minutes, and then adjust the temperature to 250 degrees, set the time 25 minutes, baked to the spots, just out of the oven is bulging, the bottom of the United States, crispy and sticky, very tasty.

Tips

1: Strain the tart liquid to remove air bubbles and then it will be more delicate. Note that this step must be poured slowly, otherwise the milk and egg mixture will easily overflow, which will not only fail to filter, but also cause waste.

If the impurities filtered out too much means that we do not mix enough, you need to pour the milk and eggs together again to continue to mix.

2: Pour the egg mixture into the tart, do not pour too slowly, about eight full on it, pouring full of a moment to bake when it is easy to overflow.

3: want to do to the outside of the crispy tender oven time and fire must be in good control, before we do the first time only 180 degrees, baked out of the tart is oil, skin or soft, I thought it was inside the oil ingredients put too much, after professional personnel point out that must be used to 250 degrees baking to succeed, it is best to put on a baking sheet rather than baking the net, so that baked out of the bottom of the tart more! The best thing to do is to put it on a baking sheet instead of a baking net. The best way to do this is to put it on a baking sheet instead of a baking sheet!