Egg tart

Overview

The temperature is low, so I haven't started to bake the cake. Some people couldn't help but want to eat egg tarts. In fact, you can make egg tarts without using puff pastry. The key lies in whether you are willing to accept the crust. Okay, while the whipping cream has been opened, make a fluffy egg tart. Just inoculate the filling of the puff pastry egg tart onto the loose puff pastry. The final result is very satisfying, with the desired brown color achieved. I originally wanted to try one myself, at least take a bite, but I heard the person who took the first bite said, sweet, very sweet. This guy said it's very sweet, but we still won't eat it. Next time I’ll make something not sweet to eat

Tags

• baking
• children
• paita
• afternoon tea
• butter
• cake flour
• condensed milk
• egg yolk
• whipping cream
• fine sugar
• milk
• powdered sugar
• water

Ingredients

Steps

1. 1 Tart crust

   

2. 2 Soften butter, add caster sugar, mix well

   

3. 3 Add water

   

4. 4 Sift in flour

   

5. 5 Knead into a uniform dough and rest for 20 minutes

   

6. 6 Prepare tart water

   

7. 7 Pour the whipping cream, milk, powdered sugar, and condensed milk together and stir until the powdered sugar dissolves

   

8. 8 Add egg yolk and mix well

   

9. 9 Pour in low-gluten flour and mix well

   

10. 10 Sieve twice,

    

11. 11 Get a delicate tart water

    

12. 12 Roll out the tart shell into dough

    

13. 13 Cover the tart mold and roll off the excess skin with a rolling pin

    

14. 14 Press and hold to make the skin and mold compliant

    

15. 15 Make a fork hole at the bottom and let it rest for 20 minutes

    

16. 16 Pour in tart water, 7 minutes full

    

17. 17 Put in the oven, middle layer, heat up and down at 210 degrees, bake for about 25 minutes

    

18. 18 Bake out the color and come out of the oven

    

19. 19 Demold