Egg Tart(dan ta )

Egg Tart

Introduction:

"To borrow an advertisement:" although egg tarts are good, don't eat more. ". The crunchiness of tarts is due to the addition of a large amount of oil in flour, which accounts for about 40% of the flour. In order to reduce costs, businesses may add lard, vegetable butter or other unknown oils, which may affect health if they eat too much! "

Production steps:

Step 1: tarting material: 200g flour, 80g butter, 50g water; tarting material: 3 egg yolks, 120g light cream, 120g milk, 30g sugar, 10g corn starch.

Step 2: Method: 1. Mix 100g flour and 50g butter to form an oily dough; 2. Mix 100g flour, 30g butter and 50g water to form an oily dough, and let it stand for 30 minutes.

Step 3: oil core dough on the left and water skin dough on the right.

Step 4: roll the oil core and the water oil skin into thin slices respectively, pack the oil core into the water oil skin, seal and dilute.

Step 5: fold left and right at the same time to the middle, and dilute, repeat three times.

Step 6: cover the top and bottom with plastic film and freeze in the freezer for 1 hour.

Step 7: Frozen tarts.

Step 8: take a round die and cut out the blank (about 30g / piece)

Step 9: spread it into thin slices, place it in the mould and compact it by hand, with the top edge slightly higher than the mould.

Step 10: the tarts are ready.

Step 11: pour in egg and milk for about 9 minutes (about 30g).

Step 12: preheat 170 degrees and bake for 30 minutes.

Step 13: fresh out (the temperature of each oven is slightly different, and the specific baking time can be determined according to the surface color change).

Step 14: finished product drawing.

Step 15: tarting method: 3 egg yolks, 120 grams of light cream, 120 grams of milk, 30 grams of sugar and 10 grams of corn starch, stir until fully integrated. (I forgot to take photos in this step)

Materials required:

Flour: 200g

Butter: 80g

Water: 50g

3 yolks

Milk: 120g

Cream: 120g

Sugar: 30g

Corn starch: 10g

Precautions: 1. Use ordinary flour for flour, and avoid excessive kneading when mixing, so as to avoid the retraction of tarts; 2. When rolling, the dough can be covered with a layer of preservative film, so that it will not stick to the chopping board or rolling pin; 3. The amount of sugar can be added according to personal preference.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Dan Ta