Egg tart, mainly made of egg tart skin and egg liquid combination, a Western-style snack, because the tart skin is crispy, egg liquid lubrication, is also favored, Taiwan called egg tower, egg tart skin shaped round as a dish, skin noodles crisp; skin is filled with yellow egg pulp, the skin can be used as a container can also be eaten, is another feature of convenience food.
Basic ingredients: 500 grams of flour, 1.5 kg of butter, 1.5 kg of sugar, 1.5 kg of eggs, 1.5 kg of water, 1 kg of flour, 200 g of eggs, water to taste. Preparation Method: 1.500 g mix well with dissolved butter and rub thoroughly into puff pastry. 2. Add 750 grams of sugar to 1.5 kg of sugar, burn into syrup, add 750 g of cold water and stir well, 1.5 kg of eggs into the syrup, stir into egg syrup. 3. 1 kg of flour, 200 g of egg, knead with water until non-sticky, then wrap the puff pastry, roll out thin (about 1 cm thick) with a rolling pin, and then fold it in half into four layers and roll out thinly. Repeat this three times, and finally roll out into a thin skin 0.3 cm thick. 4. Forming: Put the cake blank into the dish mold and scoop in the egg paste. 5. Baking: Put into the oven to bake for about 15 minutes and cook. There are many shapes of egg tart molds, such as shallow plates, buckets, bowls, shallow cylinders, etc., and then baked into various convenience foods with different fillings. Cream and artificial butter can also be added to the puff pastry as a puff pastry.
Portuguese egg tart: low gluten flour 6g, light cream 85g, milk 70g, egg yolks 2, sugar 25g Recipe 1:1. Stir the light cream, milk and sugar until the sugar is completely melted, let cool and add the egg yolks. 2． Add the low gluten powder and stir well. (Egg tart water completed) 3. Pour the finished tart water into the tart skin until it is seven points full. 4． Place in a baking sheet and place in an oven that is about hot. Bake at 210°C for 25 minutes. Method 2: 1: Put the milk, condensed milk and sugar into the same container and stir well, heat until the sugar is completely dissolved. 2: Add egg yolks after cooling and stir well, and the egg tart water is complete. 3: Pour the tart water into the tart skin, do not pour full, to prevent overflow when heated. 4: Put in the oven (200 °C) and bake for about 20 minutes.
Wort fragrant egg tart preparation: 250 grams of butter 140 grams of flour 480 grams of white sugar (sifted) Eggs 1 wheatgrass flour 10 grams (sieved) Filling ingredients: 450 ml of water 175 grams of green pigment a little (may or may not add) Eggs 5 fresh milk 60 ml fresh wheat grass juice 50 ml Skin Method: (1) Pour butter, sugar, wheatgrass flour, flour into a food blender and mix well at low speed; (2) then add eggs and whisk all the mixture into a dough; (3) Put the dough into the model, Press out multiple round doughs and set aside. Filling method: (1) first boil the water and sugar together, turn off the heat, add the green pigment and wheatgrass juice, mix well, let it cool; (2) gently beat the eggs, add fresh milk, beat evenly, and then add the cold wheatgrass juice, mix well, filter, put it in the refrigerator to cool; (3) pour the cooled wheatgrass mixture into the prepared round mold dough, bake at 200 ° C for 30 minutes.
Fruit tart Recipe: Sugar, salt, milk powder, butter, butter, high gluten flour Method: 1. Cut the large pieces of butter into small cubes. 2. Add a small spoonful of salt inside the flour. Two, three, or four spoonfuls of sugar. There is also butter cut into chunks. Stir together with flour. With milk and noodles note: and noodles at the time. Milk or water is poured in little by little. Don't pour too much at once. Knead a little bit. 3. Roll out the dough into thin slices and clip the butter slices inside. 4. Put it together. Note that the edges should be closed. Otherwise, the butter will flow out when rolled out. Butter flakes need to be slightly harder to wrap. If it is too soft, it means that it is almost dissolved. As soon as you roll it out, the oil flows out. When rolling, the strength must be mastered, and if it is not rolled well, the oil will flow out of the surface. After rolling into thin slices. The two sides are folded in half, and then the two pieces folded in half are combined. The purpose of this is to layer more. Stack once. You can leave it in the refrigerator for 10 minutes -30 minutes to wake up the dough. Put it in the refrigerator in this way to wake up the loose tendons, and the layers will be fluffy and will not be pressed together. If you don't have time, you can also not put the refrigerator, but the fluffy effect is not so good. 5. Fold the just into many times the face. Roll out to 0.3 cm thick. Then roll it up. Refrigerate for 30 minutes. After refrigeration, the 1,000-layer puff pastry roll is taken out and cut into small rolls of uniform size. 6. After cutting the small roll, pick up a small roll and dip it in the flour. Place in the egg tart mold with the floured side facing upwards. Use two thumbs to pinch the roll into the shape of an egg tart mold. Let the tart skin sit and relax for 20 minutes. 7. Ingredients: Sugar. condensed milk. cream. flour. Egg. Milk. Directions: Pour light cream, milk, sugar and condensed milk into a bowl, heat and stir until all the sugar is dissolved. After cooling to room temperature, add egg yolks and low gluten flour, stir well and sift to form egg tart water. Stir well in tart water. Pour into the tart skin. 8. Put into a baking dish, put into the preheated oven and bake, about 200-210 ° C, about 25 minutes, bake until the focus point appears on the surface of the egg tart water. 9. After baking, cut some fruit, go in and bake for 20 minutes and you're done!
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