1. Egg tart crust: 250 g flour, 1 egg, 40 g lard, 100 g butter, 80 g sugar, multiple tart cups
2. Beat the eggs into the basin
3. Add 40 grams of lard
4. Add 100 grams of butter
5. Add 80 grams of sugar
6. All materials are evenly mixed
7. Add 250 grams of flour, if the dough feels very soft, add an appropriate amount of flour
8. well mixed
9. And into dough
10. Put it on the console and rub it evenly
11. Roll into thin strips
12. The size of the potion under hand is about 20 up and down, and it is rounded
13. Dip the flour into the egg tart cup
14. Press lightly with your thumb
15. The thumb and index finger of both hands knead the dough together
16. Knead the dough from the bottom up with your thumb
17. Trim the edges
18. Raw egg tart crust
19. Neatly placed in the baking tray
20. Production of egg tart water: 250 grams of warm water, 4 eggs, 50 grams of sugar, 3 drops of white vinegar
21. 50 grams of sugar in the basin
22. Add 250 g warm water
23. Use a manual whisk to melt the sugar
24. Egg beaten in bowl
25. Add egg liquid into sugar water
26. Whipped up for a while
27. Whisk for a while and watch the water and egg merge.
28. Add 3 drops of white vinegar
29. Whipped fusion
30. Filter the tart water with a fine drain
31. Ready-made egg tart water
32. Preheat the oven up to 220°C and down to 250°C, pour the tart water
33. Pour the egg tart water and ask for the same amount of water so that it can be cooked together
34. Put it in the preheated oven, about 8 minutes will do
35. Pay attention to high temperature when out of the oven to prevent burns
36. Freshly baked
37. Freshly baked
Tips:1; I personally feel that it is more stable to make tarts with warm water, and sometimes it will collapse when cooked with cold water. It is recommended to use warm water
2; The temperature of the oven is different, the baking time of the tart is only for reference
3; Add the egg tarts and the water is uneven, some of them are cooked, and some of them are not ready for fire. You can cover and simmer for 2 minutes
