Fun Egg Tart＼^O^/😄✌👍

All assembled: Presidential butter, Mei Mei low-gluten flour, Nestlé whipping cream, Mengniu Deluxe, salt, sugar, egg yolks.

Low-gluten flour + sugar + salt, mix well

One-fifth of the total butter >>> cut into small pieces >>> soften at room temperature >>> add to the flour

Add low-gluten flour + water in batches and knead into dough

Dough is finished

Put the remaining 4/5 butter into a plastic bag, soften it at room temperature, and roll it into about 3mm butter slices

The low-gluten dough is also cut into large pieces, about three times the area of the butter piece

The dough piece 😍 hugs the butter piece 😍 and folds repeatedly to reach the required level of the crust. The more you fold, the more crispy layers you will get

After rolling out the dough for the last time, roll it into a roll, cut it into cloud rolls about 4cm wide and put them into the egg tart mold

Knead it into a bird's nest shape, with the edge slightly higher than the upper edge of the mold (the egg tart skin will shrink when mature)

Cream + fresh milk + egg yolk + low-gluten flour + sugar + salt〓egg tart liquid, put into the egg tart shell, 7 or 8 minutes full

After preheating the oven, bake it for about 25 minutes, depending on the oven temperature of 180 to 220, until the egg tart liquid has a beautiful color.

The work is completed💪😁

Finished product pictures

Finished product pictures

Freshly baked

Not bad

Fun Egg Tart＼^O^/😄✌👍

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