Egg Tart
1.
Knead the dough into three light
2.
The butter is softened at room temperature, put it in a fresh-keeping bag and roll it into thin slices
3.
Sprinkle flour on the panel and roll the dough into thin slices twice the size of butter
4.
Put the butter slice in the middle of the dough
5.
Fold the dough and wrap the butter in the middle
6.
Tap gently with a rolling pin to slowly roll the dough into a rectangular shape
7.
Fold the two sides to the middle, then fold it in half, put it in the refrigerator for 30 minutes
8.
Fold it up like a quilt and put it in the refrigerator for 30 minutes
9.
Repeat this process three times
10.
Roll the prepared puff pastry into 3 mm thick slices
11.
Take shape with mold
12.
Wake up for 20 minutes
13.
Put the awake tart crust into the egg tart mold, and use your hands to drive out the bubbles inside, and there should be no gap between the bottom and the bottom. Tart skin should be higher than the mold
14.
Tart water production: add sugar to the milk, heat it on the induction cooker, mix until the sugar melts, remove from the heat and let cool, beat the eggs in, sift it, and pour the tart water into the tart crust
15.
Put it in the oven at 220 degrees and bake for 20 minutes
Tips:
1. When making the puff pastry, roll it out slowly to avoid oil leakage.
2. Keep refrigerated each time, so as to reduce the temperature of the dough and prevent the butter from melting and causing oil leakage.
3. There must be a wake-up process after the egg tart wrapper is taken, because it will retract.
4. The egg tart water is 7 minutes full, and the water will overflow if it is too full.
