Puff pastry is a small dessert in the crust. The outside is crisp and tender, the milk is fragrant, sweet but not greasy, simply do not love too much, I believe that as long as it is a friend who likes to eat sweets, he will like to eat egg tarts. Take a bite, the aroma is rich, the outer layers of puff pastry add multiple beautiful feelings to your taste buds, the creamy aroma and the smooth and tender taste of the eggs on the inside, it is simply addictive. Even the men at home who don't like to eat sweets, the old man loves it. Whether you are in a bad mood or overly stressed, eating some sweets will make people feel sweet and temporarily forget their troubles. KFC tarts are also very delicious, full of milk flavor, and those who have not eaten must be tasted.
First of all, the egg tart is divided into tart skin and egg tart liquid, the general egg tart is a beginner baking entry, egg tart skin involves opening the crisp is more complicated, it is recommended to buy ready-made quick-frozen egg tart skin, in addition, I also recommend the exhibition art I think is better than the cute nong, more crisp. Egg tart skins are bought to freeze quickly, and can be used directly when they are to be used, without thawing in advance.
Egg tarts are a delicious dessert, and if you make it yourself at home, it is also very simple, just keep these steps in mind. The first step is to buy the base of the egg tart, which is readily available on the Internet. The second step is to make egg mixture, and if you want to make a fruit flavor, you can add some fruit to it. The third step is the step of baking. Once you have mastered the above three steps, you can make a delicious egg tart.
Next is the egg tart skin method, if you feel troublesome, you can also buy it at the supermarket, but the handmade will definitely taste better!
1: Melt 20g of butter in hot water, add 110g of low powder, 15g of high powder, 60g of warm water, 3g of sugar, 1g of salt, knead into a ball, wrap it in plastic wrap and refrigerate for 20 minutes.
Tip: Warm water is recommended here, which can make the butter melt quickly and evenly distributed.
2, after making the dough, 90 grams of butter are dug into pieces, put into the middle of the plastic bag, pressed to the opening when pressing the butter, so that it is convenient to take out, and remember not to press too thin, otherwise the butter will stick to the bag, so it is wasted. Press well and refrigerate for 20 minutes.
Tip: In winter, the butter is hard, and 90 grams of butter doesn't need to be put in the refrigerator, slightly softened indoors so that the butter can quickly melt into the dough.
3: Roll out the frozen dough thinly, then take out 90 grams of flake butter, put it on top of the dough and roll it up.
4, and then put into the refrigerator to freeze for 15 minutes, take it out, and then continue to roll thin, roll well, the process repeat 3 times, each time the freezing time shall not be less than 10 minutes.
5: Roll out the dough for the last time, roll out into rectangles, roll them up and cut into several pieces.
6, the cut dough rolled into a circle, take out the egg tart mold, put the dough into it, upside down, press hard, the beautiful egg tart skin will come out; and then use your fingers to lightly press the edge, so that the egg tart skin will not retract too much, and if the egg tart skin is bulging, open a small corner and press the air out.
Tips:
(1) The finished egg tart skin is best put in the refrigerator overnight, and then baked, so that the egg tart skin is super crispy, because I have tried, the taste is not too good!
(2) When rolling out the skin, feel sticky, just put flour in the rolling pin and mat to prevent sticking.
Now let's start making egg tarts, super easy!
1, Pure milk, light cream, condensed milk, white sugar stir until the sugar melts.
2, Remove the egg whites, add only the egg yolks and stir to turn into a pale yellow egg tart liquid.
3, pour the egg tart liquid into the egg tart skin, 70% or 80%.
4, put the egg tart into the baking sheet, preheat the oven for 220 degrees, bake the middle layer for 15-20 minutes, there is a caramelization.
5, take it out, let it cool and eat it.
Isn't it very simple, but also super delicious Oh, let's try it!