How to make egg tarts

If you are married and have children, have you ever found that your children are often picky eaters or have anorexia? Are you worried that this will affect their growth and development? And as a parent, what should you do? In fact, as long as you make delicious food in different ways, it will be fine. So, let me introduce to you how to make egg tarts.

1.12121 kneaded dough

2.21212 The ingredients for the dough are as follows. Mix them all and knead them into a smooth dough. Put them in a fresh-keeping bag and put them in the refrigerator to relax (I kneaded it a little softer because I added more water)

3. Margarine 80g

4. Put it in a fresh-keeping bag, use a rolling pin to roll it into a flat square, and put it in the refrigerator to make it harder.

5. Roll the relaxed dough into a size that is three times the width of a margarine and slightly longer than a margarine.

6. Put the margarine in the middle (555555555555555555555555, I made a mistake. I didn’t use a plastic bag. I directly used the hard bag for margarines, which caused them to break when I took them out)

7. Fold the dough to the left and right to wrap the margarine. PS: There is an important step that I did not do well: press one side with one hand and use the other hand to push the air out of the other side. Make sure to push it out cleanly. I didn't know what this was for at first, so I pushed it out casually, which resulted in many bubbles between the dough and the margarine when I repeated folding and rolling the dough later. After pushing it out, press the dough on both sides tightly.

8. Roll the dough for the margarine into a thin layer.

9. I fold, I fold, I fold the quilt~~~Fold the top, fold the bottom, fold both sides together~~Also also also

10. Put the folded quilt in a fresh-keeping bag and place it in the refrigerator to relax for 20 minutes. Repeat steps 8.9~~~~Fold the quilt 3 times! ! ! !

11. While the quilt is relaxing in the refrigerator, let’s make tart pops! The ingredients for tart water are as shown below

12. Pour all into a container and mix~~~~ Stir evenly and put in the refrigerator for a while PS: Mix evenly. I didn’t pay much attention to this step, and I felt that the tart water was a little uneven in the end.

13. Take out the dough that has been folded three times, and use a rolling pin to roll it into a dough about 5 mm thick. Here you can see my mistake. The dough contains too much water, which causes some of the oil layer to break when rolling it at the end.

14. Sprinkle a little flour on the rolled dough to prevent it from sticking (it doesn’t really matter…) and roll it up~~~~ la la la la and cut it into small round pieces according to the size of the mold

15. Flatten the small round dough, use a rolling pin to help roll it bigger and put it into the mold to press into shape.

16. Pour the tart pan 70% full (you can preheat the oven before pouring)

17. Bake at 220 degrees for 25 minutes

There are many people in the world who love to eat egg tarts, but few can make them. So, if you know what to do, will you still just sit there and do nothing? You should know that being able to cook this dish on your own is also a highlight of your life.