Egg Tart Whole Process
1.
Mix the low-powder water and salt and knead at medium speed in the kneading machine (not including 75g low-powder)
2.
The dough after kneading for about 20 minutes is wet like this
3.
Put the dough on a plate and put it in the refrigerator for 20 minutes.
4.
At this time, cut the butter into small pieces and mix with 75 grams of low powder, and place in a blender and beat evenly until there are no particles.
5.
Take out the stirred butter and put it on the chopping board to form a ball
6.
Take a piece of greased paper and put the butter ball on the greased paper.
7.
Cover it with a piece of greased paper, tap it lightly and roll it out into a rectangle (please ignore my technique) and put it in the refrigerator.
8.
Take out the loose dough and roll it out into a dough piece that is slightly wider than the butter piece and three times the length.
9.
Invert the wrapped dough and sprinkle with a little flour
10.
After gently tapping evenly, roll out into thin slices.
11.
Make the first 40% discount
12.
After folding, wrap it with greased paper and let it rest in the refrigerator for 20 minutes. After each fold, let it rest in the refrigerator for 20 minutes. (In this way, the extensibility of the dough will be better, and it will be good. If you are a novice, you must do this. The success rate is relatively high. I did it for the first time, and the result was successful!)
13.
Place the folded edge of the loose dough sheet on the right (as in step 12), and roll it out into a rectangle.
14.
Perform the second 4 fold, and put it in the refrigerator again to relax. (The third 4 fold is to do it again from steps 13 to 15)
15.
Cylinder type of dough sheet
16.
It was too long to fit in the refrigerator, so I cut it into two sections, wrapped it in greased paper, and kept it in the refrigerator. Wait for the next day to make egg tarts.
17.
I used a muffin mold, and a layer of butter was used to release the mold.
18.
Cut the meringue roll into equal parts. (I cut 14 in half and it was just right)
19.
Put the powder on the powder in your hand and press the shape first, and it will be easier to shape it in the mold.
20.
Put the finished custard crust in a windless place to relax for 20 minutes.
21.
Mix the milk, cream, condensed milk, sugar and heat until the sugar melts, cool to warm, add egg yolk and low powder, mix well. It's the egg tart water.
22.
Filter the tart water again, the taste will be more delicate.
23.
Spoon the tart water into the loose egg tart skin 7 minutes full
24.
Preheat the oven to 220 degrees for about 20 minutes for the middle and upper layers.
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