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How to make an egg tart, how much material to put, what it is, and how to write a composition.
material

Egg tart materials: medium gluten flour 100g, low gluten flour 50g, water 80g, butter 22g, butter 125g, milk 82g, cream 105g, sugar 2 1g, low gluten flour 8g and 2 egg yolks.

working methods

1. Tarting method: add sieved flour and water, mix and knead to form dough;

2. Knead into dough with smooth surface;

3. Add 22 grams of butter and continue to knead until the butter and flour are fully mixed. In order to increase toughness and rigidity, you must fall down. Until it is kneaded into dough with smooth surface;

4. Cover with a wet towel and relax for about 10 minutes;

5. 10 minutes later, start scrolling. Sprinkle dry flour on the chopping board, press the dough by hand, sprinkle a little flour on the surface of the dough (to prevent adhesion), and roll the dough into a circle with a slightly thicker middle and thinner sides;

6. Put 125g butter in the middle;

7. Fold the four sides in half and cover them with butter;

8. Turn it over and flatten it;

9. Roll it into a rectangle with a rolling pin, then turn it over, fold it three times, roll it into a rectangle, and repeat it;

10. Roll up the rectangular dough pieces, wrap them with plastic wrap and put them in the refrigerator for about 1 hour until they are cut with a knife.

1 1. Cut the dough into disks with the same size and thickness of about 1 cm;

12. Dip the flour into the cross section of Weihua, put it into the mold according to the shape of the mold, press it with your thumb, (stick your fingers to dry the flour) press it neatly, and punch a few holes in the tart skin with a toothpick (in order to better integrate the tart skin and tower water). Finish peeling;

13. tower water preparation: milk, cream and sugar, slowly stir until they melt;

14. Add 1 spoon condensed milk and continue stirring;

15. Add 2 egg yolks;

16.8g low-gluten flour and mix well;

17. Preheat the oven at 230 degrees for 8 minutes;

18. Baking: pour the egg tart water until it is 7-8 minutes full (because the egg tart water will swell and overflow when heated, so it is not suitable to fill it);

19.230 degrees, upper and lower fire layers 15 minutes (depending on everyone's oven temperature).