Fancy Egg Tart
by rosejyy2000
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Knead the water and flour into a dough, cover the dough with a cloth. Note that the water dough should be larger than the oil dough; heat the lard, add water, and knead it into a dough; roll out the water dough and spread the oil dough on the surface. It is difficult to roll into pieces, just coat the dough evenly with water.
2. Then cover it like a quilt and roll it out.
3. Cover it again and roll it out again.
4. Three more times should be enough.
5. Roll out the dough and use a mold to shape it.
6. Make another nest of dough with your hands.
7. If you use ceramic molds, cut the edges with scissors.
8. Even if I made a heart-shaped one, I molded it out with a cookie, removed the middle, and glued each piece of skin with water so that the egg liquid would not flow out.
9. Put some pasta with molds in the refrigerator for about an hour, preheat the oven at 300-325F, pour the egg liquid, put it in the oven and bake for about 20-30 minutes, turn on the oven light, and always pay attention to the situation inside. .
