#aca Baking Star Competition# Egg Tart
1.
Tart crust part: low powder: 135 g high powder: 15 g butter: 20 g warm water: 70 g egg: 1 butter: 90 g (this part of butter is used to replace Margarine) Tart water part: non-dairy cream ：100g milk 85g low powder 7g sugar 25g egg yolk 2 condensed milk 1 scoop
2.
Tart crust part: Melt 20 grams of butter in the tart crust part, and then mix it with low flour, high flour, egg, water and form a dough. Add a little bit of water (I just remembered that I forgot to add the egg sweat) and put it in the refrigerator for 20 minutes.
3.
Put 90 grams of butter in a fresh-keeping bag and roll it into thin slices.
4.
Take out the loose dough and roll it into three times the size of the butter slice, then put the butter in the middle of the dough, and fold the dough into three to wrap the butter slice.
5.
Use a rolling pin to press lightly on it, then roll it out into a rectangle.
6.
After that, fold it into 4 folds like a quilt. Use a rolling pin to gently press on it again, then roll it out into a rectangle, wrap it in plastic wrap and let it rest in the refrigerator for 20 minutes.
7.
The relaxed dough repeats the above process again, rolls it out into a dough sheet and rolls it up into a long strip, and then puts it in the refrigerator to relax for 30 minutes.
8.
Use the relaxing time to boil the tart water, pour all the ingredients of the tart water except the egg yolk into a small pot and cook on a low heat until the sugar melts away from the fire (keep stirring).
9.
After cooling down slightly, add egg yolk, stir well and set aside.
10.
Cut the loosened dough into small portions and put it in the egg tart mold. I divided it into 12 portions. I pressed the dough down from the middle with my hands and pressed it to the same size as the mold. Put in the tart water and 8 minutes full, because it’s baked. Time will swell.
11.
Preheat the oven to 220°. After 15 minutes in the middle layer, put it in the upper layer and bake for another 5 minutes.
