Sakura Egg Tart
1.
Take a piece of butter in a 454G cube and open the package
2.
Take the side with the largest area and cut out about 1.2 cm thick butter. The weight is about 120G. If it is missing, add some slices to make up. Put the butter in a small fresh-keeping bag to warm up the room.
3.
Add 200G plain flour to 95G water and 25G butter to form a dough. During the mixing process, add a little water (remember a little) according to the hardness of the dough. Cover the dough with plastic wrap and leave it for 30 minutes.
4.
Take the warm butter and put it into the fresh-keeping bag, tap it horizontally and vertically, and slowly roll it into thin slices.
5.
Take out the rolled butter from the fresh-keeping bag, and put the awake dough into the fresh-keeping bag.
6.
Roll the dough into square slices twice the size of the butter according to the size of the fresh-keeping bag. Because of the qualitative function of the fresh-keeping bag, you can easily roll the dough into squares.
7.
Place the dough on the chopping board, cut the fresh-keeping bag in the middle, put the butter on one side of the dough, and leave space around it.
8.
Turn over the other side of the dough, wrap the butter, pinch it tightly, and roll the excess dough to the top of the dough as much as possible.
9.
Sprinkle dry flour on the chopping board to prevent stickiness (the chopping board will be sprinkled with dry noodles from time to time in the later process), put the butter-wrapped dough on the chopping board and tap it horizontally and vertically, gently rolling out into long pieces.
10.
Fold both sides of the dough in half, leaving a little space in the middle, and then fold in half. In this way, the doughy areas on both ends are placed in the center.
11.
The dough that is folded in half for the first time is a little more regular. Cover the dough with plastic wrap and let it sit for 20 minutes.
12.
Cross-knock
13.
Vertical knock
14.
Gently roll out the rectangular piece, fold it up from one third of the upper square, and then fold it up on the other end.
15.
The dough that has been folded in half continues to be beaten, rolled out, and then folded in half, repeating a total of three times.
16.
Finally, roll out a rectangular slice (make pie crust so you can use it, make tart crust continue), take the longer side and circle it.
17.
Wrap the finished product in plastic wrap and put it in the refrigerator for 2 hours
18.
Take out the refrigerated tart crust, cut into small pieces of 20 to 22 grams, and press the dough into the tart mold with the thumbs of both hands. When pressing, the thumb sticks to the dry surface to prevent sticking; the bottom of the custard crust is slightly thinner, and the surrounding can be slightly thicker.
19.
After all the egg tart wrappers are pressed into the mold, they should be kept in the freezer of the refrigerator for 20 minutes.
20.
The time to freeze the tart crust can prepare the tart water. Put the whipped cream, milk, powdered sugar, egg yolk, and cornstarch in a basin, and stir until the powdered sugar melts to form a delicate tart water.
21.
Put the egg tart water into the tart crust, and it will be 9 minutes full.
22.
Let the cherry blossoms blanch in the water and remove them, soak them for half an hour, remove them and absorb the water with kitchen paper.
23.
Set the oven to 220 degrees. After preheating, put the egg tarts in the lower layer and bake for 20 minutes, then put cherry blossoms on the surface and bake for 5 minutes.
Tips:
In the recipe, the dough can be made into about 22 egg tart wrappers.
