The Taste of Happiness: Honey Bean Tart

The Taste of Happiness: Honey Bean Tart

1. Egg tart crust: 135 grams of low-gluten flour, 15 grams of high-gluten flour, 20 grams of salad oil, 70 ml of warm water, 100 grams of flaky margarine. Custard water: 120 ml of milk, 80 grams of white sugar, 100 ml of whipped cream or three-flower evaporated milk, 5 egg yolks ,Honey bean

2. Sift the high powder and low powder, add vegetable oil and water to mix.

3. Knead until smooth and not sticky, wrap the dough with plastic wrap and let it rest for 20 minutes.

4. Ma Qilin, soften at room temperature, put it in a fresh-keeping bag, press and beat with a rolling pin, and roll it to a thickness of 0 or 5cm. The softness and hardness of the rolled Ma Qilin should be basically the same as the hardness of the dough. stand-by.

5. The mixed dough is rolled into a dough, about twice the size of Ma Qilin.

6. Put the rolled Ma Qilin in the middle, and wrap Ma Qilin with dough like a quilt.

7. Gently tap the surface of the dough sheet with a rolling pin, and roll it out again to a thickness of 0,5 cm.

8. Roll the dough thin with a rolling pin, continue to fold the quilt, and roll it out, repeating this process three times, until the final roll is about 1cm thick, or thinner.

9. Fold it into a quilt shape, wrap the dough tightly with plastic wrap and let it rest in the refrigerator for 20 minutes.

10. Open the loose dough sheet outwards, tap it lightly with a dough stick, roll it out again into a rectangular shape, and then fold it in threes.

11. Roll out the three-folded dough sheet again, and roll it into a dough sheet.

12. Roll up the dough sheet from the longer side.

13. Wrap the rolled noodles with plastic wrap and put them in the refrigerator for 30 minutes to relax.

14. When the custard crust is loose, prepare the tart water.

15. After mixing the milk and sugar, add other ingredients and mix well.

16. Spread a thin layer of vegetable oil evenly on the tower mold.

17. Use a knife to cut the loose noodles into slices. Dip the noodles in the flour, and then use the two thumbs to press the noodles down from the center to the sides with two thumbs. Into the shape of a tower mold.

18. Fill the squeezed tapi with egg tart water (simply fill it up to seven or eight cents).

19. Bake in the oven. The baking temperature is about 220 degrees Celsius, and the middle layer is baked for about 15 minutes.

20. When time is up, turn on the oven and continue to bake the upper layer for about 5 minutes.