Pastry egg tart water crust made of flour, sugar, eggs, water made, shortening, custard, cornstarch. On these materials were modulated water skin and shortening dough, put into the freezer until soft and hard moderate, take out with three times four folds for shortening, rolled into a skin material, divided into rounds with a flower card, padded into the chrysanthemum calendars, add egg tart batter, into the 180 ℃ oven baked until cooked, take off the calendars that is completed. The egg tart is golden in color and delicious, and has become another classic of Cantonese pastry.

Ingredients

Tart crust: 220g medium gluten flour, 50ML whole egg, 110ML water (add according to the softness of the dough, may not need to add), 15g butter, 15g sugar. Tart water: 1 egg, 65ML milk, 40g sugar.

Oil crust: mix all ingredients well, knead into a smooth dough, and put it in the refrigerator to relax for half an hour.

Oil for wrapping: 125g butter. Shape the butter into thin rectangular slices and chill in the refrigerator until hard.

Process

Making the Tart Crust

1: Lightly flour the surface of the tart, place the loosened crust on the surface, and roll it out with a rolling pin to make a rectangle twice as long as the butter sheet, and slightly wider than the butter sheet.

2. Put the butter sheet on one side of the dough, turn the other side of the dough over, cover the butter sheet, and pinch it tightly around, so that the butter sheet is wrapped in the dough.

3. Using a rolling pin, gently tap the wrapped dough to make it longer, and then roll it into a rectangle (the strength must be even, and the tapping should be light, so that the butter doesn't run out from it. If you find air bubbles, you can use a toothpick to gently poke through the dough and release the air bubbles. (Rolling must be slow, not hasty).

4. Take the rolled out rectangular piece of dough, fold both sides to the center, and then fold the folded dough in half from the center line. This is the first four folds.

5: Put the folded dough in the refrigerator to relax for 30 minutes.

6: Remove the dough from the refrigerator, repeat steps 3-4, roll out the dough into a rectangle again, and fold it over. This is the second quadruple fold.

7: Repeat step 3 again. This time, after rolling out the dough into a rectangle, fold one side of the dough from one-third of the way to the center, and then fold the other side over this side. This time it's a triple fold, and the folded dough has 144 layers. (Of course, you can also fold the dough in fourths like in step 4, which gives you 192 layers. However, if you are not skilled, this can easily result in a dough that is too thin and not as well layered, and the result will not be as good.)

8, the folded dough again refrigerated relaxation, 30 minutes.

9: Take out the relaxed dough and roll it out to a thickness of about 0.3cm.

10: Using a round mold, press 12 rounds of dough onto the crust. The pressed crusts need to relax for more than 20 minutes.

Making the tart water

Add the sugar to the milk and heat on a gas stove, stirring until the sugar is dissolved, remove from heat. When it cools down, add the eggs, stir well, and sieve to make it.

Tart Making

Place the pressed round crust gently into the tart mold and press firmly. There must be no gap between it and the bottom. Gently pinch the tart crust so that it is going to be higher than the model. Pour in the tart water, seven minutes full. Preheat the oven to 220 degrees Celsius and bake in the middle for 20 minutes.