1. 50 grams of whipped cream, 200 grams of milk, and 65 grams of white sugar, put them in a milk pot, stir until the white sugar has melted, turn off the heat, and cool to room temperature for later use. Melt, so heat it on a low fire, if you use granulated sugar or powdered sugar, just don’t heat it)
2. Beat softened butter with powdered sugar until fluffy and whitish
3. Add the egg liquid in portions, and add it after being completely fused with the butter each time (the amount of egg liquid is relatively small, if you are afraid of trouble, you can add it all at once)
4. Add whipped cream in portions, stir well, sift into low-gluten flour, and mix well
5. Knead it into a ball, squeeze it slightly, put it in a fresh-keeping bag, and refrigerate for one hour
6. When the tart wrapper is refrigerated, make tart water, pour the egg liquid into the cooled liquid, and stir evenly
7. Sieve twice (the sifted tart water is more delicate)
8. Take out the refrigerated dough and divide it into 16 portions, each about 20 grams (both bloggers use the method of rolling the dough, in fact, the dough made of butter is very crisp, and it is easy to put it from the panel to the tart mold. It’s better to take advantage of the excellent malleability of this tart wrapper and divide it into small portions directly to make it easier to make)
9. Put the small dough in the tart mold and push it with your finger to the edge (the tart skin is very malleable and easy to push)
10. Just spread the tart crust all over the mold (the thickness of the tart crust should be evenly spread, and the baked tart crust will not shrink)
11. Pour the tart water into the tart crust, 8-9 minutes full, put it in the preheated oven, heat up and down, middle level, 220 degrees, about 17-18 minutes
12. Baked egg tart
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