Egg Tart
by Jamie 5389445518
Favorite
Difficulty
Easy
Time
30m
Serving
2
If you want to eat it, you can try it!
1. Pour flour, salt, and butter into a large bowl. Mix the butter and flour into a sandy texture with your hands or by cutting the butter, and then add ice water three times to quickly mix the dough.
2. Put the mixed dough in a fresh-keeping bag and put it in the refrigerator to relax for 10 minutes.
3. Put the softened butter in a small food bag, arrange the butter in the bag into a rectangular shape of about 12X19 and put it in the refrigerator until the butter starts to harden.
4. Roll out the loose dough into a rectangle twice the size of the butter, and then wrap the butter according to the photo.
5. The butter is divided into four. Three. Four folds and needs to be placed in the cold box to relax for 10 minutes after each folding
6. The puff pastry is rolled into a dough sheet with a thickness of about 3mm, then cut with a circular cutting die and placed in the egg tart mold, and then sent to the refrigerator to be frozen and fixed.
7. Preheat the oven to 200 degrees.
8. Put all the ingredients in the egg mixture in a large bowl and mix well,
9. Pour into the refrigerated egg tart crust (80% full).
10. Bake in the oven at 200 degrees for about 20 to 25 minutes, and let it cool before serving.
Tips:1. There should be very many layers when making the puff pastry, so the hand movement must be fast when wrapping the puff pastry, and to avoid melting the butter, the puff pastry produced in this way It will bake many layers. 2. If your Melaleuca meringue has signs of melting in the process of making the butter, you must send it to the refrigerator to refrigerate it, until the butter becomes a little harder. Then continue the operation from the previous step. 3. If the puff pastry is not used directly, it can be wrapped in the refrigerator and stored in the refrigerator for one to two months. There is no problem. When it is used, put it in the refrigerator one day in advance. Thaw. 4. Egg tart liquid can use egg yolk or whole egg, the color of the egg yolk will be more golden when baked.
