I want to make egg tarts for my children at home. Can you elaborate on the steps?

egg tart must be enjoyed by many people, right? It is a hot dessert in dessert shops now. In afternoon tea, there are often two egg tarts with a cup of milk tea, especially the freshly baked egg tart, which has a crisp appearance and a sweet yellow solidified egg paste inside. Eat it while it's warm, let alone satisfied.

I first ate egg tart when I was in junior high school. When I first ate it, I was really amazed by its delicious taste! I still remember that egg tarts were sold in 5 yuan at that time, and the price was quite satisfactory!

Today, Ruth is going to teach you how to make egg tarts. There are several troubles in making egg tarts. First, the skin of egg tarts can't be made well, so I suggest you buy ready-made skin of egg tarts directly from the supermarket. Of course, Ruth still likes to do it himself, and he has a sense of accomplishment! Second, when baking egg tarts, you need to master the heat, otherwise it will be easy to burn. If you also like egg tarts, then do DIY.

—— Method of making egg tart skin and egg tart liquid ——

Preparation of egg tart skin

Ingredients

13g of flour (common flour), 2g of sugar, 2g of butter (for flour mixing), 65g of water, 1g of salt and 6g

Production steps

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step 2: wrap it in butter slices, put it in a fresh-keeping bag, roll it into thin slices with a rolling pin, and put it in the freezer of the refrigerator until it is needed, otherwise it will be softened by heat and difficult to operate.

Step 3: Take out the loosened dough and roll it into a rectangular dough which is slightly wider than the butter and three times longer than the butter.

Step 4: Take the butter out of the refrigerator and put it in the middle of the dough, and fold the two sides to the middle, so as to form the appearance that the butter is in the middle, with one side covered and two sides covered (the fresh-keeping bag I used was accidentally broken when I took it out, so you can use plastic wrap).

Step 5: Roll out one layer of leather with one side facing down and two layers facing up with a rolling pin, and close the opening on the side. When the leather is slightly wider than the ends of the butter, turn it over, and fold it the same way, with one layer of leather from the inside and two layers of leather from the outside, so as to ensure that the leather will not be broken when rolling.

Step 6: "Wrap it with plastic wrap and put it in the freezer for 15 minutes, in order to prevent the butter from leaking out due to softening.

Step 7: Take it out, sprinkle dry flour on the chopping board, press it with a rolling pin first, so that it can be better rolled into a regular rectangle, fold it 4% after rolling, wrap it with plastic wrap and put it in the freezer for 15 minutes.

step 8: repeat step 7 once, strictly follow step 7 once, and take it out and roll it into a regular rectangle after 15 minutes.

Step 9: Roll it along the side with more layers, that is, the uneven side. When rolling, try to roll it as tightly as possible. If it doesn't feel tight, you can roll it on the chopping board several times, and then put it in the refrigerator for 3 minutes.

Step 1: Take the rolled noodles out of the refrigerator, cut them into small doses with a thickness of one centimeter, dip them in dry flour and flatten them.

Step 11: I think the most important step is to take a pill, rub it outwards from the middle with your thumb, and knead it into a dough slightly larger than the egg tart mold. Make a good egg tart skin and refrigerate it for half an hour before baking! Refrigerate it first, and make egg tart liquid at this time.

preparation of egg tart liquid

required ingredients

1g of pure milk, 1 egg, 2g of fine sugar or soft sugar

production steps

Step 12: add fine sugar to milk and heat until the sugar melts! (If you use raw milk, boil it until it boils)

Step 13: Reduce the temperature to 4 degrees, and add the whole egg (not hot)!

step 14: add the whole egg tart liquid and sieve it for three times! Make the tart liquid more delicate!

step 15: the state of the egg tart liquid after sieving for three times!

step 16: pour the tart liquid into the tart skin until it is 78% full! Preheat the oven at 2 degrees for ten minutes.

step 17: put it in the middle layer of the oven, adjust the temperature to 22 degrees and bake for 2 minutes! Don't force the temperature, adjust it according to the actual temperature inside your oven.

step 18: all baked, crispy outside and tender inside! Not greasy or too sweet, delicious!

Tips

1. If there is no whipped cream, you can substitute the same amount of milk. I'm useless.

2. After filtering the egg tart liquid to remove bubbles, it will be more delicate.

3. If you want to make the oven crispy outside and tender inside, you must control the time and temperature, or the whole oven will be crispy. If it is the first time for you to use the oven and you are not sure when it will be ready, then as long as you see the burnt brown color on the skin of the egg tart, it means good!

4. In addition, you can add some vanilla extract or raisins to the egg tart to enhance the flavor.

5. Beginners must pay attention to the temperature of the baking tray when baking, and they must bring professional baking gloves to get the oven, otherwise it will be very hot.

Thank you for reading. The above is the sharing of Qi Ma's food story. I hope it will help you. We learn and progress together, and the knowledge of food will naturally be comprehensive!