How to make small egg tarts

When you have to continue working despite dragging your tired body, do you yearn for the food street on the roadside? In fact, it is unhygienic to eat on the roadside. You might as well learn to cook it yourself. Now, let me show you how to make small egg tarts.

1. Sift 100g cake flour, 20g powdered sugar and 1g salt into a large bowl. Add 50 grams of butter softened at room temperature and knead with your hands to mix.

2. When the mixture becomes crispy pineapple crumbs, add the egg yolk and stir slightly. Then dig a hole in the middle and pour in 1/2 teaspoon (measuring spoon) of water.

3. Place the dough on the chopping board, and use your palms to push and knead in the same direction until evenly mixed.

4. Wrap the dough with plastic wrap or a fresh-keeping bag and put it in the refrigerator to freeze for 40-60 minutes.

5. Try to make the dough neither too hard to roll nor too soft to crack.

6. Soften 100 grams of cream cheese at room temperature, beat it slightly, add 30 grams of powdered sugar and 1 teaspoon of yellow lemon juice (measuring spoon), and stir into cheese paste.

7. Pour in 40 grams of light cream and mix well.

8. Put the cream cheese paste into a piping bag and set aside.

9. After the dough has cooled, sprinkle some flour on it, press it into a 2 mm thick sheet and poke holes on the surface with a fork. Brush off any excess flour.

10. Use a 7cm diameter spherical cookie mold (the picture shows a 7cm diameter SN6184 chrysanthemum tower mold) to press out thin slices and put them into a 7.5cm diameter tower mold close to the inner wall.

11. Squeeze into cream cheese batter

12. Place in the middle layer of the preheated oven and bake at 180℃ for 25-30 minutes. Be careful not to burn the surface.

The health of the family is the biggest wish of housewives. So, after reading the healthy and delicious egg tarts that I introduced today, do you also want to learn how to make them? Go make one for your family right away.