Lard egg tart(zhong xi hun da feng zhu you dan ta )

Lard egg tart

Introduction:

"My husband said that he had never eaten egg tarts. I just thought about baking for a few days and wanted to try everything. Seeing that every baker's work on the Internet was so perfect, it touched me to challenge. Knowing that he had never eaten egg tarts without saying a word, I ate egg tarts in the evening. There was no butter. I used lard. There was no lard. I could use salad oil. The low gluten flour was not enough. I mixed it with ordinary corn starch It is their busy round turn, 3 hours after the end of busy work, my husband ate straight boast delicious! Also laugh at me so disorderly change ingredients also wait so successful, ha ha, this is the fun of baking, the temptation of delicious food

Production steps:

Step 1: make all the ingredients and dough of the water oil skin, wrap them with plastic wrap and refrigerate them in the refrigerator for 20 minutes. At this time, all the ingredients and dough of the pastry will be ready for use. Take out the refrigerated water oil skin dough and roll it flat. Put the pastry on the surface of the water skin and wrap it in

Step 2: pinch the seal like this

Step 3: turn the dough over and place the seal downward

Step 4: flattening

Step 5: fold both ends of the dough and leave a gap in the middle

Step 6: fold the dough in half again. This is to complete a 4-fold (that is, folding the quilt). Wrap the plastic wrap and refrigerate for 20 minutes. Repeat the above three times (I think the dough is still soft after 2 4-fold)

Step 7: take out the frozen dough and fold it in half, and roll it flat with rolling pin

Step 8: roll the dough from one end to the other, wrap it in plastic wrap, and refrigerate for 20 minutes

Step 9: take out the dough and cut it

Step 10: put the egg tart into the mold and let it stand for 20 minutes. Pour the egg tart into the bowl and stir well

Step 11: then scoop the egg tart water into the skin of the egg tart with a spoon. It's almost 2 spoons, and it's 7 to 8 minutes full

Step 12: bake in the oven for 20 minutes (preheat in advance to 220 degrees), or set according to the temperature and height of your own oven

Step 13: when the finished product comes out of the oven, enjoy it with your family!

Materials required:

Medium gluten flour (water oil skin): 220g

Medium gluten flour (pastry): 160g

Salt (water and oil): 1 teaspoon

Butter / salad oil / lard (water oil skin): 40g

Water (water oil skin): 125g

Sugar (water oil skin): 5g

Lard (pastry): 90g

Light cream (egg tarts): 180g

Milk (egg tarts): 140g

Sugar (egg tarts): 8g

Egg yolk: 4

Corn starch (egg tarts): 15g

Low gluten flour (egg tarts): 15g

Note: when you fold 4 times, you should check whether you want to refrigerate according to the softness of the dough. If it's soft enough, you can reduce the number or time of refrigeration. If you use lard to make the water and oil skin, you can put a few egg yolks down to mix with the noodles. Finally, you can bake a yellow egg tart

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Zhong Xi Hun Da Feng Zhu You Dan Ta