#aca Fourth Session Baking Contest# Making Pornographic Pastry Egg Tarts (homemade Egg Tarts)
1.
Low-flour 110g high-gluten flour 15g mix into the container
2.
Add 20g of butter that has been softened at room temperature
3.
Add water to knead the dough, cover the safety mold and let the dough blend for half an hour
4.
Put 90g of butter in a food bag, roll it into a square slice, and put it in the refrigerator to freeze
5.
Roll out the dough to be 2 times the size and width of the butter slice
6.
Wrap the butter, roll it into slices, fold it in 4 folds and put it in the refrigerator, wait until the butter in the dough hardens, then take it out, fold it twice, 4 fold it and put it in the refrigerator again
7.
Take out the refrigerated meringue, roll it into rectangular slices, roll into rolls and cut into sections
8.
The incision is placed in the mold over the top
9.
Squeeze it in a mold and squeeze it into a tart bottom by hand
10.
Boil whipped cream, white sugar, and milk until the sugar has melted. Add the low powder and mix well. Mix with the evenly beaten egg yolk to make tart water. Pour it into the mold for 8 minutes. Put it in a preheated 250 degree oven, middle level. Preheat and bake for about 15 minutes.
11.
The baked egg tarts are crispy on the outside and tender on the inside while they are hot, super delicious~
Tips:
1. To stack the pastry, use the refrigerator cleverly. If it feels soft, you can refrigerate it, and then operate it after it becomes hard.
2. The tart water is heated until the sugar is completely melted and there is no need to boil it
3. The temperature of the oven is adjusted according to the actual temperature of the respective oven
)
)
)
)
)
)
)
)
)
)
)
)
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
