Egg Tart Method 1

1. Materials:

A. Tart crust ingredients: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaky margarine (vegetable butter for wrapping), about 150 grams of water (add gradually according to the softness of the dough, do not Pour it all in at once).

B. Egg tart water ingredients: 210 grams of fresh cream, 165 grams of milk, 15 grams of low-gluten flour, 63 grams of fine sugar, 4 egg yolks, 15 grams of condensed milk (you can decide whether to add it or not according to your taste. After adding the condensed milk, add the egg tart water The milk flavor will be more fragrant.)

2. Mix high flour, low flour, ghee and water to form a dough. Don't pour all the water in at once, add it gradually, adjust the softness and hardness of the dough with water, and knead until the surface of the dough is smooth and even. Wrap the dough with plastic wrap and rest for 20 minutes.

3. Wrap the sheet margarine tightly with plastic film and tap it with a French pin to make the margarine thinner. In this way, Ma Qilin has good ductility. Do not open the plastic film, use a rolling pin to roll out the maqilin thinly. The softness and hardness of the rolled out maqilin should be basically the same as the hardness of the dough. Take out the maqilin and set aside.

4. Spread thin flour on the chopping board and roll the relaxed dough into a rectangular shape with a rolling pin. When rolling, roll the four corners outwards, so that the shape can be rolled out more evenly. The width of the rolled out dough should be the same as the width of the margarine, and the length should be three times the length of the margarine.

5. Place the maqilin in the middle of the dough piece

6. Fold the dough sheets on both sides to wrap the maqilin. Then pinch one end to death.

Press the dough piece from top to bottom with the palm of your hand from the pinched end. When the lower end is pressed, pinch that end as well. Roll out the dough sheet, fold it in four like folding a quilt, tap the surface of the dough sheet gently with a pressing pin, and then roll it out again. This is the first 40% off.

Put the quarter-folded dough piece with the opening facing outwards, tap the surface of the dough piece lightly with the rolling pin again, roll it out into a rectangle, and then fold it in quarters again. This is the second 40% off. After folding in four, wrap the dough tightly with plastic wrap and let it rest for 20 minutes.

7. Roll out the three-folded dough piece into a dough piece with a thickness of 0.6CM, a width of 20CM, and a length of 35-40CM. Use a wallpaper cutter to cut off the excess edges and shape them.

8. Roll up the dough sheet starting from the longer side.

9. Wrap the rolled roll in plastic wrap and place it in the refrigerator to cool for 30 minutes to relax.

10. Cut the relaxed dough roll into slices about 1CM thick with a knife.

11. Dip it in flour, then place it in an unoiled tower mold with the flour side facing up. Use two thumbs to shape it into a tower shape. Then apply oil inside the mold and assemble it.

12. How to make egg tart water: 1. Put the fresh cream, milk, condensed milk, and sugar in a small pot, heat over low heat, stir while heating, remove from the heat when the sugar dissolves, and let cool slightly; then add the egg yolks and stir evenly.

13. Finally, pour the egg tart water into the mold and bake.

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Egg Tart Method 2

Materials:

A. Tart ingredients: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaky margarine, and about 150 grams of water (add gradually according to the softness and hardness of the dough, do not pour it all at once).

B. Egg tart water ingredients: 210 grams of fresh cream, 165 grams of milk, 15 grams of low-gluten flour, 63 grams of fine sugar, 4 egg yolks, 15 grams of condensed milk (you can decide whether to add it or not according to your taste. After adding the condensed milk, the amount of egg tart water will be reduced) The taste will be more fragrant. If there is no fresh cream, you can use 100 grams of custard powder mixed with 480 grams of water and a small amount of sugar.

Making tart crust:

1. High flour and low flour. , ghee, water, mix into dough.

Do not pour all the water in at once, add it gradually, adjust the softness and hardness of the dough with water, and knead until the surface of the dough is smooth and even. Wrap the dough with plastic wrap and rest for 20 minutes.

2. Wrap the sheet of margarine tightly with plastic film, and beat it with a rolling pin to make the margarine thinner. In this way, Ma Qilin has good ductility. Do not open the plastic film, use a rolling pin to roll out the maqilin thinly.

3. Sprinkle a layer of flour on the cutting board and roll the relaxed dough into a rectangular shape with a rolling pin. When rolling out, roll the four corners outwards so that the shape can be rolled out more evenly. The width of the rolled out dough should be the same as the width of the margarine, and the length should be three times the length of the margarine. Place the margarine in the middle of the dough sheet.

4. Fold the dough pieces on both sides to cover Marqilin. Then pinch one end to death.

5 Use the palm of your hand to press the dough from top to bottom from the pinched end. When the lower end is pressed, pinch that end as well. Roll out the dough sheet, fold it in four like folding a quilt, gently tap the surface of the dough sheet with a pressing pin, and then roll it out again. This is the first 40% off.

6. Turn the quarter-folded dough piece with the opening facing outward (as shown in the picture above), gently tap the surface of the dough piece with the dough pin again, roll it out into a rectangle, and then fold it in quarters again. This is the second 40% off. After folding in four, wrap the dough tightly with plastic wrap and let it rest for 20 minutes.

7. Turn the loose dough sheet outwards, tap it gently with a dough pin, roll it into a rectangular shape, and then fold it in three.

8． Roll out the three-folded dough piece into a dough piece with a thickness of 0.6CM, a width of 20CM, and a length of 35-40CM. Use a wallpaper cutter to cut off the excess edges and shape them.

9. Roll up the dough sheet starting from the longer side.

10. Wrap the rolled rolls in plastic wrap and chill in the refrigerator for 30 minutes to relax. (No need to refrigerate in winter)

11. Cut the relaxed dough roll into slices about 1CM thick with a knife.

12． Dip (11) in flour, then place it, flour side up, in an ungreased tower mold. Use your hands to shape it into a tart mold.

13． Fill the pinched tart shell with egg tart water (just fill it seven to eighty percent full) and put it in the oven to bake. The baking temperature is about 220 degrees Celsius and bakes for 15-20 minutes

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Egg Tart Method Three

Portuguese Egg Tart

Oil-skin Ingredients:

45g high-gluten flour (Note: A protein Eiweiss greater than 11 is high-gluten and vice versa)

45g low-gluten flour

Ghee (lard) Schmalz 2 tablespoons

A little powdered sugar Zucker Pulver

40cc water

Puff pastry ingredients:

130g low-gluten flour (Note: You can use ordinary flour plus cornmeal Maismehl instead!)

3.5 tablespoons of ghee

Egg tart water ingredients:

Milk 180g

Water 180g

Eggs Take three big ones, take the egg yolks from the other two, mix and stir well.

Bring a small pot to a boil, add sugar and stir. Add eggs and mix well.

『Method』

1. Mix the dough and pastry ingredients separately, cut them into uniform small pieces (about 12 pieces each), round and slightly flatten them into a long oval type.

2. Take one piece each and stack them together, and roll them out with a rolling pin.

3. Fold in half. Repeat the above action.

4. Finally roll it into a round shape. Place it into the mold and compact it along its shape. (Apply a little oil on the inner wall of the mold in advance - to prevent adhesion!)

5. Pour in the egg tart water ingredients and put it in the oven to bake.

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Egg tart recipe 4

Wheatgrass egg tart

Wheatgrass is a natural plant. It contains more than 100 kinds of various nutrients, which are almost all substances needed for human life. have. Usually people add wheatgrass to soup, and some people stir it into juice. Did you know that wheatgrass can also be made into delicious desserts? "Wheatgrass Tart" is here! A delicious dessert "Wheatgrass Tart" made with wheatgrass.

Ingredients for egg tart crust:

250g butter 140g sugar 480g flour (sifted) 1 egg 10g wheatgrass powder (sifted)

How to make the crust:

①Pour the butter, sugar, wheatgrass powder and flour into a food mixer and mix evenly at low speed;

②Then add the eggs and mix all the mixture Knead into dough;

③Put the dough into the mold, press out multiple round molds of dough, and set aside.

Ingredients for filling:

450 ml of water, 175 g of white sugar, a little cyanine (optional or not), 5 eggs, 60 ml of fresh milk, 50 ml of fresh wheatgrass juice

How to make stuffing:

① Bring water and sugar to a boil first, turn off the heat, add cyan pigment and wheatgrass juice, mix well, and wait to cool;

② Gently stir-fry Beat the eggs, add fresh milk, beat evenly, then add the cooled wheatgrass juice, mix well, filter, and put it in the refrigerator to cool;

③Put the cooled wheatgrass into Pour the mixture into the prepared round dough and bake at 200 degrees Celsius for 30 minutes.

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Egg Tart Method 5

Take an appropriate amount of flour, add egg yolks, water, milk and a little bit of sugar, stir together and knead into a dough and set aside. Then beat a few eggs into egg liquid, then add milk, sugar into egg liquid and mix well. Then, cut the dough that you just put aside with your hands or a knife into even dough, squeeze it, and put it in an egg tart mold. If you don't have a mold, you can use a small cup but it needs to be heat-resistant. Squeeze the dough into it and make it into a uniform layer of dough. Finally, pour the egg liquid into it, filling it to about 70% full (this is to prevent it from overflowing during the heating process). ) and then put it in the oven to bake.

The complicated and professional method is: Ingredients:

Princess - 3/2-2 cups of low-gluten flour, 1 egg, 3 tablespoons of milk powder, 1/4 baking powder small spoon, 1/2 cup of cream, 1/4 cup of sugar;

Stuffing--(A) 4 eggs, 3/4 cup of milk, 3 vanilla slices (crushed), (B) 1/2 cup each of sugar and water, 1/4 tsp salt.

Preparation method:

1. Beat the cream until soft, add sugar and eggs and beat until milky white. Pour in flour, milk powder and baking powder and mix well, then knead into a dough. Cut into 20 small pieces, sprinkle with some dry powder, flatten, and place in the mold to compact.

2. Bring sugar, water and salt to a boil, then remove from the heat, add the beaten and filtered ingredients (A) and mix thoroughly, pour it into the mold with the outer shell.

3. Move to the oven and bake at 180 degrees Celsius for about 15 minutes. When the egg mixture has solidified slightly (about 12 minutes), turn off the heat, cover with a baking pan, and bake for another 3 minutes before taking it out.

Answer: wqtspook - Scholar Level 2 1-15 17:30