Crisp egg tart(su su de dan ta )

Crisp egg tart

Introduction:

"Egg tarts are delicious. They were made with vegetable oil once before, but the effect is really different from that made with butter! This is also the first time that I made it with butter. Only after I really made it did I know how many calories are hidden in this delicious egg tart. We made 8 of them in total. My husband and I finished in less than 5 minutes! This egg tart is also made to consume the remaining fresh cream. The original recipe is 100g, while I only have 80g left. In the original formula, the water is low powder 7g, egg yolk 2, I want to save trouble, so I directly used a whole egg and custard powder, the taste is also very beautiful! Finally, I want to say: it's really troublesome to fold quilts. Just like other pastry, I need to relax in the middle, so I have a lot of fun doing housework and folding quilts at the same time! "

Production steps:

Step 1: low powder and high powder, water, butter

Step 2: mix the low flour and high flour in the tarts, cut the butter into small pieces and rub the flour evenly, add water and dough in several times (I haven't used up 70 grams of water here, the dough is soft and hard enough)

Step 3: wrap the dough in plastic wrap and refrigerate for 20 minutes

Step 4: take out the frozen dough, sprinkle flour on the board, and press the dough apart

Step 5: wrap in 90 grams of butter, do not take down the preservative film, and beat it with a rolling pin

Step 6: roll the dough into a rectangle and press the butter into half the size of the dough

Step 7: pack the Yellow dough and pinch the edge tightly!

Step 8: organize the ugly dough and try to make it rectangular

Step 9: fold up the rectangular dough like a quilt

Step 10: pack the dough with plastic wrap and refrigerate for 20 minutes

Step 11: take out the frozen dough and press it into a rectangle again

Step 12: fold it again, wrap it in plastic wrap and refrigerate for 20 minutes!

Step 13: flatten the frozen dough again

Step 14: make a quilt

Step 15: cover the quilt with safety film and refrigerate for 20 minutes!

Step 16: press into a rectangle with a rolling pin

Step 17: roll it up from the long side as tightly as possible. At this time, it can be cut into small pieces like dumplings, with the cut side facing up, stained with powder, pressed into round cakes, and put into the mold

Step 18: then we'll make the tarts: mix the cream and milk in a bowl

Step 19: beat the whole egg, add the custard powder and mix well

Step 20: add sugar to cream and milk, heat over low heat until sugar melts, cool slightly

Step 21: slowly add the egg liquid into the milk liquid and stir well. My custard powder is still lumpy. Just stir well before putting it into the oven

Step 22: add the water into the egg tarts with a small spoon, and it'll be seven or eight points full!

Step 23: oven 220 degrees for 25 minutes

Step 24: two heart-shaped, originally one for one, husband does not eat, so the last one is mine!

Materials required:

Low powder: 135g

High flour: 15g

Butter: 90g

Water: 70g

Fresh cream: 100g

Milk: 85g

Pink: 7

Sugar: 30g

Egg yolk: 2

Note: this food is delicious, but the heat is really high. I dare not eat other snacks after eating four!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Su De Dan Ta