1. Put the ingredients into the basin, A knead into a smooth dough
2. Wrap it in plastic wrap and refrigerate for 30 minutes before using
3. When refrigerating the dough, take care of the butter used for wrapping material B: put the butter in the plastic wrap
4. Use a rolling pin to beat, roll into a rectangle, and store in the refrigerator
5. Take out the refrigerated dough, sprinkle thin flour on the table, and roll it into large slices; put the butter in the middle of the dough slices
6. Fold it all around to the center, do not expose the wrapped butter, wrap it
7. Close the mouth down and roll it into a rectangle as regular as possible
8. Fold the left and right quarters toward the center
9. Fold it in half again, like folding a quilt. This step is commonly known as folding the quilt. Wrap it in plastic wrap and put it in the refrigerator for 15 minutes or freeze for about 7 minutes. The dough will harden. This step is the first quilt folding.
10. Repeat steps 7, 8, and 9 two times in sequence to finish folding the quilt twice. After each quilt is folded, put the dough in the refrigerator to refrigerate or freeze to make the dough hard and then operate. Can the egg tart be out? The level depends on these few steps. After folding the quilt three times, take out the dough sheet from the refrigerator and place it on the table
11. Roll out into large rectangular slices about 3 mm thick
12. Roll up from the wide side, as tightly as possible, wrapped in plastic wrap, and refrigerate for 30 minutes or freeze for 15 minutes
13. Take out the dough roll, put it on the table, and prepare a little flour
14. Divide the dough into 12 equal parts
15. Take one portion, one of the cut noodles is slightly dipped in flour and the other side is not dipped in flour. Put the floured side up and place it in the egg tart mold
16. Use your finger to press around to make the tart wrapper evenly cover the tart mold, and the edge should be slightly higher than the tart mold
17. Complete 12 custard crusts in sequence, and put the finished custard crusts into molds together and put them in the refrigerator for more than 30 minutes or freeze for 15 minutes to make the custard crusts harder
18. Let's make up the egg tart liquid. Pour ingredient C into a bowl to fully melt the soft white sugar
19. After mixing well, filter with a sieve to make the tart liquid more delicate
20. Take out the hardened egg tart crust from refrigeration, pour the egg tart liquid to 70% full, and the oven begins to preheat 210 degrees
21. Put the egg tarts in the oven, the middle layer, 210 degrees, 15-20 minutes, the skin is golden, brown spots appear in the middle of the tart liquid, out of the oven
22. Although the process is a bit cumbersome, the homemade egg tarts are really delicious
Tips:You have to stack the quilt three times in total. After each stacking, return it to the refrigerator for refrigeration or freezing. After the dough becomes slightly hard, take it out again. When operating, the action must be fast. Do not save trouble and omit the steps. Otherwise, the final layered effect and taste will not come out; if the egg tart liquid uses coarse sugar, it is not easy to melt, you can first mix milk and sugar, slightly warm it to melt the sugar, and then add light cream when it cools. , Egg yolk; You can make more egg tart crusts when you have time, roll them up and freeze them in the refrigerator, take them out and cut into pieces before eating, so you don’t have to be so troublesome every time.
