Hong Kong Style Egg Tart
1.
Prepare the required materials. Put butter and powdered sugar in the egg beater, and stir with a whisk until the color becomes lighter.
2.
After adding the egg mixture, continue to stir until it is fully incorporated
3.
Add evaporated milk, continue to mix until combined, finally sift in flour and mix well
4.
Put the dough in the refrigerator for at least one hour, mix the custard ingredients, pour into the container, cover with plastic wrap, and refrigerate overnight
5.
Sprinkle a little low-gluten flour on the panel, take out the dough and place it on the panel, roll it into a sheet of about 0.4cm thick, use a mousse ring or tower ring larger than the egg tart mold to press out the tart, and place it in the egg tart mold , Press lightly with your hands or with a rolling pin to make the thickness of the tarts even, put all the tarts into the mold, and put them in the refrigerator
6.
Preheat the oven to 250c, take out the tapioca and egg mixture, pour the egg mixture into the tapioca, put it in the oven, about 10 minutes, the edge of the tapioca will turn light brown, or add or subtract the time appropriately according to your own oven, take it out and let it dry cool
Tips:
prompt:
1 The dough must be thin. In addition to rolling the dough into the dough, you can evenly divide the dough into several portions (my tower mold is 7.3*4*2.2 in size, and there are 15 portions in total), and put it into the mold by hand The method of pressing in a circle, but the main thickness is even
2 It is best to refrigerate the egg liquid overnight. According to the person at the bakery, the taste of the ingredients is very uniform. I tried refrigerating for an hour. It seems a little bit different, but it's not that big.