Pastry egg tart (homemade egg tart crust)

Overview

Golden and crispy egg tart base, golden and tender egg tart filling. Homemade puff pastry for egg tarts. It beats all commercially available egg tart shells. It is not only delicious but also safe and healthy. The main ingredient is puff pastry and the auxiliary ingredient is tart water

Tags

• baking
• snacks
• oven dishes
• butter
• clear water
• egg yolk
• high gluten flour
• low gluten flour
• sugar
• whipping cream
• white sugar
• hand powder
• milk
• salt

Ingredients

Steps

1. 1 Mix 110g of low-gluten flour and 15g of high-gluten flour into a container

   

2. 2 Add 20g of softened butter at room temperature

   

3. 3 Add water and knead into a dough, cover with a safety mold and let the dough come together for half an hour

   

4. 4 Put 90g of butter into a food bag, roll it into square slices, and put it in the refrigerator to freeze

   

5. 5 Roll out the dough to twice the length and width of the butter piece

   

6. 6 Wrap the butter, roll it into a piece, fold it in quarters and put it in the refrigerator. When the butter in the dough hardens, take it out and fold it twice into quarters and put it in the refrigerator again

   

7. 7 Take out the refrigerated puff pastry and roll it into a rectangular sheet, roll it into rolls and cut into sections

   

8. 8 Put the incision into the mold

   

9. 9 Flatten it in the mold and knead it with your hands to form the egg tart base

   

10. 10 Cook the light cream, white sugar and milk until the sugar is completely melted. Add the cake flour and mix well. Mix it with the beaten egg yolk to make the tart water. Pour it into the mold to 80% full. Place in preheated 250 degree oven, middle rack. Preheat and bake for about 15 minutes.

    

11. 11 The baked egg tarts are crispy on the outside and tender on the inside and are super delicious when eaten hot~