Teach you how to do Egg Tart

Posted on

what is the Egg Tart, you may not have heard of this name, but I believe you have eaten, Egg Tart is on the surface of the black caramel Egg Tart, many people love this Egg Tart varieties, and want to do it yourself, so Xiaobian to introduce the Egg Tart how should do.

1, tart materials: 270 grams of low gluten flour, high gluten flour 30 grams, 45 grams of butter, margarine (sheet package into use, can be replaced by margarine) 250 grams, 150 grams of water. There is no high powder in the home, there is no ready-made powder. On the use of flour: (ordinary flour) 270g+ corn starch 50g (about 20%, reduce the degree of flour gluten) with low powder. No butter, salad oil.

2, the above material mix to form a dough, wake up 20 minutes; let the margarine at room temperature to soften, add insurance bag roll into 0.6cm slices; flour growth, margarine in the middle is the length of the 1/3 patch.

3, then the patch seventy percent off fold, with patches wrap margarine, carey roll into strips. Strip sixty percent off (like a quilt). Repeat the above steps (roll length, stack sixty percent off). Then wrap with plastic wrap and relax for 20 minutes.

4, relaxation end, roll into about 0.6cm (be careful not to roll large leak, if replaced with margarine should carey roll Oh, very easy to spill); and then roll up the dough, wrap with plastic wrap on the refrigerator to rest for 30 minutes.

5, milk, sugar, egg 2, low 15g powder mixed into tart water; remove relaxation good side from the refrigerator, cut into about 1cm; then in the side with a little flour; flour up, put out of shape in a mold.

6, pour tart water, seven well; then put it in the oven and bake for 15 minutes at 220 degrees, Egg Tart delicious fresh baked.

How to make

Egg Tart


10~20 material: 500 grams of wheat flour, eggs, an egg size, butter, butter, milk, sugar, salt, sugar, salt,,

tart: take a container into wheat flour, an egg, a pinch of salt, sugar, sugar according to personal taste, knead the dough, knead to butter, uniform color, no sugar granule, roll with the rolling pin open, if there is no pin, can also use paper wrap the surface of the roll over, put it in the fridge, freeze for half an hour. Wait again.

Leave a Reply

Your email address will not be published. Required fields are marked *