French Egg Tart

Name: French Egg Tart
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g butter; 0.3g salt; 8g egg; 20g Powdered sugar; 1g milk powder; 50g Low-gluten flour; 20g Caster sugar; 80g milk; 25g Light cream; a little Vanilla essence

by Qiaochu Baking

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Every time I pass by the door of a pastry shop, I see the egg tart in the window, and I am impressed by its golden appearance and attractive smell. Buy a few home, if the distance is not very far, it's okay. If the pastry shop is far from home, the crispy surface of the tart will become soft. At this time, the taste of the entrance will really disappoint you. It doesn't matter, then do it yourself. Eat it now, you will find that the crispy surface of the egg tart has a silky and soft inside. After a bite, the taste is sweet and mellow, soft and delicious. Few people can resist the deliciousness of egg tarts. At home on the weekends, making such delicious desserts for your lover and children one by one, do you feel very loving and warm! "

French Egg Tart

1. Tart bottom material: butter: 30g, powdered sugar: 20g, salt: 0.3g, milk powder: 1g, egg: 8g, low-gluten flour: 50g

2. Tart juice ingredients: egg: 1 piece, caster sugar: 20 g, milk: 80 g, whipped cream: 25 g, vanilla essence: a little

3. Production process: 1. Make the bottom of the tart first, then add the powdered sugar, milk powder and salt after the butter is naturally softened and mix well

4. 2. Add the egg liquid and mix well

5. 3. Sift in the low-gluten flour and stir together to form a dough

6. 4. Wrap the sweetened fabric with plastic wrap (press the flat wrap for easy operation) and keep it in the refrigerator until the dough is slightly hardened

7. 5. Take out the dough, take a small dough into the mold

8. 6. Press slowly by hand, press evenly, remove excess dough, pinch it and put it in the refrigerator for later use

9. 7. Then make the tart liquid, pour the caster sugar, milk, whipped cream and vanilla extract together and mix well

10. 8. Add the beaten egg liquid and stir evenly with a manual whisk

11. 9. Strain the mixed tart liquid with a flour sieve

12. 10. Take out the bottom of the tart from the refrigerator, and pour the filtered tart liquid into 80% full

13. 11. Put it on the baking tray at intervals, and bake the oven at 190 degrees for about 20 minutes until the surface is colored, and the tart liquid in the middle does not shake.