Pastry egg tart

Overview

I have fallen in love with baking until now, but I have never had the courage to try baking for fear of being hit if I fail. In order to participate in this fashion competition event today, I mustered up the courage to give it a try. It was not as difficult as I thought. The ready-made tart shells bought outside are usually wrapped in margarine. If you make your own, use animal butter. It is healthier and you can eat it with confidence!

Tags

• baking
• animal whipped cream
• butter
• cake flour
• condensed milk
• corn starch
• egg yolk
• flour
• high gluten flour
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Dice 40 grams of butter and soften it, then add it to the flour mixed with sugar and salt.

   

2. 2 Add water and stir into cotton wool.

   

3. 3 After kneading the dough, sprinkle a thin layer of flour on the mat and roll the dough into a rectangular shape. The length is three times the width of the butter and the width is slightly wider than the length of the butter.

   

4. 4 Cut the 180 grams of butter used for wrapping into small slices in advance, place it in a plastic bag and line it up, roll it out with a rolling pin into evenly thick butter slices, and refrigerate until hard.

   

5. 5 Take the butter piece out and place it in the middle of the rectangular dough piece.

   

6. 6 Fold the left end of the dough sheet toward the middle and cover it with the butter sheet. Then cover the right end of the dough sheet and wrap the butter in the dough sheet. Press one end of the dough sheet to death, press out the air bubbles in the dough sheet, and then press the other end to seal it.

   

7. 7 Use a rolling pin to roll into a rectangular shape.

   

8. 8 Fold both ends of the dough piece toward the center like a quilt, thus completing a 4-fold fold.

   

9. 9 After relaxing the folded dough sheet for 20 minutes, repeat the 40-fold fold twice more, and roll the dough sheet into a rectangle with a thickness of 0.3 cm. This will complete the puff pastry.

   

10. 10 Cut the puff pastry into a neat rectangle, brush a layer of water on the pastry and roll it into a roll, wrap it in plastic wrap and freeze it in the refrigerator for half an hour to set, then take it out and cut it into slices of about 25 grams.

    

11. 11 Put the cut dough pieces into the egg tart mold and shape it into the shape of the tart mold with your hands

    

12. 12 Mix all the ingredients for the egg tart liquid together, beat evenly and sift.

    

13. 13 Before baking, pour the tart liquid into the tart shell until it is seven-quarters full (you can add purple potatoes or various fruits according to your personal preference).

    

14. 14 Place in preheated oven at 220 degrees for 15-20 minutes.