1. Tart crust production (A): The butter is defrosted and softened 30-60 minutes in advance from the refrigerator, and it takes more than 60 minutes in winter.
2. (A) Add powdered sugar and salt
3. (A) Use "medium speed" for the electric whisk (if your classmates only have three gears, turn it on to the maximum)
4. (A) The state of sending OK = the color becomes white and the volume expands, and the butter can pull up the feather state
5. (A) Add egg yolk and light cream
6. (A) Use a spatula to fuse the ingredients with the butter (it is easy to over-spend with an electric whisk)
7. (A) Add all low-gluten flour and high-gluten flour (the flour must be sifted in advance, the effect is that the flour is easy to agglomerate, which affects the state of mixing)
8. (A) First use a spatula to absorb the butter in the flour (see the video for details)
9. (A) Then the hands are about to move~~~ Knead the dough into a smooth flour with your hands
10. (A) Le Baker's Kitchen: renderings
11. (A) Seal with plastic wrap and put it in refrigeration for one hour (refrigeration is for setting the shape, so that the flour and butter can be absorbed better, and the operation is better)
12. (A) Take out the cookie dough that has been refrigerated for an hour from the refrigerator
13. (A) Press to expel the air in the dough
14. (A) Sprinkle flour on the surface to prevent sticking, otherwise the cookie dough will be pushed down, and when it is pulled up, it will be easy to rot
15. (A) Use a wooden stick to press the dough into a cake base about 1 cm thick (depending on personal taste, if you like to eat the cake base, you can press it thicker, if you like to eat slippery eggs, you can press the skin down) You can see in the video The thickness used this time
16. (A) The mold can use a chrysanthemum cutting mold (7.5 cm in diameter)
17. Press the bottom to be flat, and press the side to be neat
18. (A) Le Baker's Kitchen: renderings
19. The practice of egg tart liquid (B):
20. The method of egg tart liquid (B): The egg tart liquid must be prepared 12 hours in advance. Refrigeration function 1: Let the egg yolk liquid and water fuse together. Refrigeration function 2: Fully precipitate the impurities of the egg. Refrigeration function 3: Exhaust air and make it bake There are no bubbles on the surface after baking. If there is no egg liquid and not prepared in advance, you will definitely regret the baked egg tart...
21. (B) Egg yolk, egg and water are added together first
22. (B) Use tools to disperse, but not disperse
23. (B) Just mix it well, and then put it in the refrigerator for 12 hours (before you need to do it, put it in the refrigerator in advance, and you can use it the next day)
24. (B) Preparation of milk syrup: prepare a pot of water, stir until it boils, (do not turn on the fire, turn on a low fire after boiling) until then put in the utensils that have added milk and white sugar to heat it over water
25. (B) It needs to be stirred all the time to make the white sugar melt faster and prevent the sticky bottom from scorching
26. (B) During the mixing process, as long as there is no resistance at the bottom, it is a melted milk syrup
27. (B) Then set aside to cool down for later use
28. (B) Take out the tart liquid that has been refrigerated for 12 hours, add the cooled milk syrup, and mix well
29. (B) Add whipped cream
30. (B) The authentic egg tart liquid is light yellow, and the yellow outside is filled with artificial coloring (you know)
31. (B) The whole egg yolk liquid is poured into the sieve and sieved (if you want a more delicate taste, you can sieve twice). After sieving, there will be a lot of egg impurities, which is to put it in refrigeration for 12 hours Better results
32. Put the egg yolk liquid in the bottom of the cookies that have been made, and you must add it to the full
33. The oven needs to be preheated 15 minutes in advance: Temperature: 250 degrees for upper heat and 250 degrees for lower heat Placement position: the bottom of the oven Baking mode: baking
34. Close the door and bake for 15 minutes, until the surface is slightly solidified and the top of the cake is golden brown
35. Then open the door and adjust the baking temperature to: 200 degrees on the heat and 200 degrees on the lower heat. Bake time: 15 minutes. Just open a small space with the oven door.
36. Le Baker's Kitchen: renderings
37. How to judge whether the egg tart is cooked or not? You can use a toothpick, if the toothpick can stand upright, it is OK, please see the video for details
38. Come on~ Let's roll it up to mom's egg tarts together~
Tips:1. The egg tart liquid must be prepared 12 hours in advance, trust me, prepare in advance, you will not regret it!
2. After cooling, put it in the microwave for 10 seconds, you can return to the original state, it is recommended to eat it within two days
3. Putting the bottom layer when baking is to make the bottom of the tart easier to bake, without making the egg sauce too old and too hot
4. Opening the door to bake is to lower the temperature, so that the tart will not expand due to the high temperature and then shrink into a crater
