Crispy Cookie Tarts Don't Open Crispy
1.
Let's make the tart crust first, and prepare the materials you need
2.
Soften the butter at room temperature and stir evenly with powdered sugar. Whisk the butter until it becomes whitish and bulky.
3.
Pour the whole egg liquid in 4-6 times, each time after adding the egg liquid, use an electric whisk until it is completely absorbed
4.
The whipped butter should be in a smooth and blended state, with no separation of water and oil at all, and the color is whitish and bulky
5.
Sift in low powder and milk powder
6.
Stir well
7.
Wrap the tart dough with plastic wrap and refrigerate for 40 minutes
8.
Tart making is very simple
9.
Just mix the five materials evenly, and the tart water needs to be sieved twice, so that the taste of the tart is more delicate
10.
Divide the refrigerated tart dough into eight portions
11.
The dough is flattened into a round shape
12.
Put it in the tower mold and press evenly
13.
All the tarts are handled well
14.
Pour tart water into the tart mold
15.
Put it into the preheated oven and bake at 190 degrees for 20 minutes
16.
Cool to warm before demolding, demoulding can be done with a small hanging knife to tilt the corners
Tips:
This is a special crispy cookie tart, which is different from the open pastry tart used in traditional Portuguese tarts. This tart is very convenient and easy to operate. Baking Xiaobai can also be easily controlled. The recipe comes from the "Bagua Rabbit". The baked egg tarts are very delicious, with a delicate texture and a crispy outer skin and a soft and waxy inner core. It is suitable for afternoon tea, and it is very suitable for black tea. The mold used is the local gold non-stick egg tart mold made by the chef.
