What can I use instead of egg tart crust?

Many people are familiar with the name egg tart. The soft and delicious egg tart is a delicacy that no one can refuse. Egg tarts can generally be bought in cake shops. There are also stores that specialize in selling egg tarts. Office workers and students can eat them for breakfast. Babies also love them. Now that living conditions are better, almost every home has an oven, so people can make their own. If there is no egg tart crust, we can make delicious egg tart crust ourselves.

How to make egg tart crust:

The egg tart crust is an edible shell used to wrap the egg tarts, which is made of low-gluten flour, high-gluten flour, ghee (butter is also acceptable), macaroni, water, and an egg tart mold. The cooking temperature needs to be controlled during the production process. You can make your own egg tart crust. Here’s how to make it.

Main ingredients: 210g low-gluten flour, 120g butter

Accessories: 1 egg, 50g water, 5g sugar, 1.5g salt

step

1. Beat the eggs, then add 5g sugar, 1.5g salt, 10g butter, 210g low-gluten flour and 50g water. Do not add water all at once, but add it in appropriate amounts according to the hardness of the dough.

2. Knead into a smooth dough and refrigerate for 30 minutes

3. Soften the remaining 110g butter at room temperature, cut into slices, and place in a fresh-keeping bag.

4. Use a rolling pin to roll the dough through plastic wrap into a rectangular thin slice

5. Roll the dough into twice the size of the butter slice and place the butter on one side of the dough.

6. Put the other side of the dough over, cover it with butter, and press the edge tightly to seal it.

7. Roll out the sealed dough

8. Fold both sides, cover with plastic wrap and refrigerate for 20 minutes. Take it out and fold it in half again, refrigerate for another 20 minutes. Repeat folding 4 times in total.

9. Roll the dough into 3mm thick, roll it into a roll, and cut it into 2cm pieces.

10. Dip the cut side of the dough in flour, put it into the egg tart mold with the flour facing up.

11. Press firmly to make sure the size is consistent with the mold. Set aside to rest for 30 minutes

12. Add tart liquid, about 70% full. Preheat oven to 220 degrees and bake for 20-25 minutes.