How to learn to make egg tarts

Egg tarts are a popular dessert and an important food for people to satisfy their cravings or fill their stomachs when they are a little hungry. Of course, if you have the relevant equipment and a certain amount of time and energy, you can choose to make egg tarts at home and choose your favorite ingredients to make the egg tarts more in line with your taste. So, how to make egg tarts? Here are some ways to make egg tarts!

1. Purely handmade

1. Knead the low-gluten flour, water, eggs and sugar evenly until smooth. Make it into water surface and set aside.

2. Knead the Yimai ghee and low-gluten flour into a dough and put it in the refrigerator for about 10 minutes.

3. Put the oil bread into the water, fold it into thirds, and then put it in the refrigerator to freeze for about 20 minutes.

4. Fold it to the back third fold, and then fold it to the back fourth fold. Then put it in the refrigerator for about 20 minutes.

5. Roll out the dough into a large dough of about 4-5 mm thick and use a mold to press out tart crusts (100g of flour can make 8 tarts). The remaining waste can be used as the tart shell for coconut egg tarts

6. Bake in a large oven for 15 to 16 minutes. A small oven (not infrared heating) takes about 12 minutes.

2. Wheatgrass

Ingredients for the egg tart crust: 250g butter, 140g sugar, 480g flour (sifted), 1 egg, 10g wheatgrass powder (sifted)

Filling ingredients: 450 ml water, 175 g sugar, a little cyan pigment (optional), 5 eggs, 60 ml fresh milk, 50 ml fresh wheatgrass juice

Skin method:

①Pour butter, sugar, wheat grass powder and flour into a food blender and mix at low speed;

② Then add eggs and beat all the mixture into dough;

③Put the dough into the mold and press out several round dough shapes for later use.

Filling method:

① First boil water and sugar together, turn off the heat, add cyanidin and wheatgrass juice, mix well, and let cool;

② Gently beat the eggs, add fresh milk, beat evenly, then add the cooled wheatgrass juice, mix well, filter, and put in the refrigerator to cool;

③ Pour the cooled wheatgrass mixture into the prepared round dough mold and bake at 200℃ for 30 minutes.

3. Fruits

First, prepare the ingredients: sugar. Salt. milk powder. butter. Puff pastry sheets (machelin sheets) (if you don’t have them, you can use butter instead). Flour (high-gluten flour and low-gluten flour are actually not much different). rolling pin.

step:

The first step is to cut the large block of butter into small cubes.

Step 2: 1. Add a small spoonful of salt to the flour. Two, three or four spoons of sugar (depending on your personal situation. If you like sweet food, add more). And butter cut into cubes. Stir together with flour. 2. Use milk to knead the dough (actually, just water will do. But I personally like the stronger milk flavor.) Note: when kneading the dough. Pour the milk or water in little by little. Don't pour too much at once. Knead a little bit.

Step 3: 1. Roll the dough into thin slices. 2. Put the puff pastry sheets (machelin sheets) inside. (If you don’t have this, just cut the butter into small pieces and put it in a plastic bag. Then roll it into slices. Put it in the refrigerator until it hardens. It can be used in the same way. It tastes good too.)

Step 4: Put them together. Make sure the edges fit well. Otherwise, the margarine shortening will flow out when you knead it. The shortening sheet should be slightly firmer for easier wrapping. If it's too soft, it's almost melted. As soon as you shake it, the oil will flow out. When kneading, you must control the strength well. If you don't knead it well, the oil will flow out of the dough. After rolling into thin slices. Fold both sides in half!!! Then put the two folded pieces together!!! Just like folding a quilt. The purpose of this is to have more layers. Fold once. You can put it in the refrigerator for 10 minutes to 30 minutes to let the dough rise. Putting it in the refrigerator to loosen up will make the layers fluffy and not overlap. If you don’t have time, you can leave it out of the refrigerator, but the fluffy effect won’t be as good.

Step 5: 1. Fold the dough several times. Roll it into 0.3cm thickness. (You can roll out as much dough as you want. I used 3/2 of the dough. It made 15 egg tart shells.) 2. Then roll it up. 3 Refrigerate for 30 minutes. 3. After refrigerating the puff pastry roll, take it out and cut it into small rolls of even size.

Step 6: 1. After cutting the small rolls, pick up a small roll and dip it in the flour. 2. Place in the egg tart mould with the floured side facing up. 3. Use your two thumbs to pinch the small roll into the shape of the egg tart mold. After kneading the egg tart crust, let it rest for 20 minutes.

Step 7. The egg tart crust is ready. Next up is definitely egg tart water. It’s the middle part. 1.Ingredients: sugar. condensed milk. butter. flour. egg. milk. 2. Method: Pour the whipped cream, milk, sugar and condensed milk into a bowl, heat and stir constantly until the sugar is completely dissolved. After cooling to room temperature, add egg yolks and low-gluten flour, stir evenly, and sift to make egg tart water. Stir the egg tart water evenly. Pour into tart shell.

Step 8. Put it into the baking tray and bake in the preheated oven at about 200-210 degrees for about 25 minutes, until focal points appear on the surface of the egg tart water.

After it comes out of the oven, cut some fruit, bake it for another 20 minutes and you’re done!