Egg Tart

Egg Tart

1. Mix 220 grams of all-purpose flour, 50 ml of egg liquid, 110 ml of water, 15 grams of butter, and 15 grams of sugar into a dough, put it in the refrigerator and relax for half an hour, then wrap in 125 grams of butter, and press the butter with a rolling pin Make it into a square shape, and the thickness should be even, and then take it to the refrigerator to refrigerate

2. The loose dough is turned into a thin crust, three times the size of butter. Put the butter in the middle of the dough, and then fold the dough on both sides to the middle. After folding, drive away the dough wrapped in butter, the size is still butter Three times as big

3. Fold one side of the dough toward the middle, then fold the other side, and then fold it in half

4. Take it into the refrigerator to relax for half an hour, fold it 3 times in total, and put it in the refrigerator to relax for half an hour after each folding.

5. Tart water: add the milk to the sugar and heat it until the sugar melts, then add custard powder, add the egg and stir evenly after the milk is cooled, and then filter it with a flour sieve

6. After the dough is relaxed, roll up the dough and cut into sections, put one piece into the egg tart mold, press the dough into the shape of the mold with your thumb, and let the egg tart dough relax for 20 minutes after it is done

7. Add tower water, and the tower water will be 7 minutes full.

8. Oven 220°, preheat for 10 minutes and bake for 25 minutes