Coconut Egg Tart

Name: Coconut Egg Tart
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g Low-gluten flour; 30g High-gluten flour; 40g Butter for dough; 180g Butter (for wrapping); 120g (according to the hardness of the dough as appropriate) water; 150g Coconut milk; 2 pcs egg; 50g Light cream; 45g Sugar; 3g salt

by Gourmet temptation to greedy cats

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This egg tart is homemade tart crust using butter, coconut milk, eggs, and cream to make the tart liquid. The appearance is golden in color and layered, the filling is sweet and tender, the coconut is rich, the tart crust is crispy and delicious, aromatic, it is really delicious Keep your mouth, happiness in your heart. "

Coconut Egg Tart

1. Make tart crust. Mix high-gluten flour, low-gluten flour, 40 grams of softened butter, 5 grams of sugar, water, and salt, knead into a dough, wrap it in a fresh-keeping bag, and put it in the refrigerator to relax for 30 minutes.

2. Put 180 grams of butter slices into a fresh-keeping bag, roll out into a large slice, and refrigerate in the refrigerator until it hardens again.

3. Roll the loose dough into a rectangular dough that is wider than the butter slice (as long as it can cover the butter slice), and place the butter slice in the middle of the dough.

4. Fold the long side dough on the left and right sides in the middle, wrap the butter completely, pinch the edges, and slowly roll out the bubbles in the dough.

5. Fold the wide-sided dough on the upper and lower sides in the middle, and then fold the folded dough in half (like a quilt), wrap it in plastic wrap, and keep it in the refrigerator for 30 minutes (the wrapped butter must harden to operate, otherwise the butter Easy to leak).

6. Roll out the loose dough again into a rectangular shape (the dough is very thin at this time, easy to break, and it is easier to roll out a piece of plastic wrap on the dough), and fold it left and right and up and down (repeat steps 4 and 5), and repeat the operation 3 Each time, you need to put it in the refrigerator for 30 minutes and then take it out and roll it out again.

7. Roll it out again into a rectangular dough with a thickness of about 0.3cm, roll it up from one side into a cylinder, wrap it in plastic wrap, and put it in the refrigerator for 30 minutes.

8. Cut the loosened cylindrical dough into small pieces of equal size, flatten them, and put them in the egg tart mold for shaping. The bottom should be as thin as possible and the sides should be thick. It is good to press along the lines to make the dough crisp. Higher than the mold. The formed egg tart crust can't be baked right away, it needs to stand for 20 minutes, otherwise it will tend to shrink during baking.

9. Make tart liquid. Beat the eggs, add coconut milk, whipped cream, 40 grams of sugar, stir well, filter, pour in the egg tart wrapper for 8-9 minutes and place it on the baking tray.

10. Put it into the preheated oven, 150 degrees, upper and lower fire, middle layer, bake for about 25 minutes, wait until the skin slowly bulges, and the color is slightly yellow (the baking time and temperature are determined according to your own oven).

11. Layers on top of each other, crispy on the outside and tender on the inside.

Tips:
1. When opening the pastry, you must pay attention to the consistency of the softness and hardness of the dough and the butter, so that the level is good.
2. The egg tart crust that can't be used up at one time can be frozen in the refrigerator and taken as needed.
3. When rolling the dough, if it is not easy to operate, you can sprinkle a little hand powder.
4. The egg tart liquid should be filtered, otherwise the egg tart made is not delicate.
5. The surface of the baked egg tarts may appear burnt black, which is the caramel effect caused by the exudation of sugar.