1. First, let's make the tart crust to soften the butter at room temperature. You can easily press a hole with your fingers to show that it is OK. It must be softened. Then the dough will be difficult to pass, and the sugar will not melt easily.
2. Add 2g of salt and 30g of sugar, and turn the whisk on low speed to beat.
3. Just send it to a whitish state.
4. Then beat another egg in and continue to beat.
5. At the beginning, there will be a small amount of oil-water separation, which is a normal phenomenon, it doesn't matter, we continue to send it at a low speed.
6. Continue to beat until the butter and egg liquid are completely fused.
7. Then add 20g milk powder and 20g almond powder to the whipped butter, and stir evenly with a spatula.
8. Then sift 180g of low flour into a bowl, and stir again to form a dough.
9. Then put it into a fresh-keeping bag and put it in the refrigerator to relax for half an hour. At this time, we can continue to make the tart stuffing needed for the egg tart.
10. I also took out this cheese in advance to soften it at room temperature, and then added granulated sugar to the cheese and beat it at low speed. Don’t turn it on at high speed at the beginning. The sugar is easy to splash out. Mix at low speed first, and then send the cheese to this type at medium speed. Delicate and smooth state.
11. Then add 40g of whipped cream and beat it smoothly. Add 5g of lemon juice and 35g of milk to it, and beat until fully blended.
12. Just leave it to a smooth and fluid state. If it is too thick, you can add a little milk appropriately.
13. Then, for the convenience of operation, I put it in a piping bag and put it in the refrigerator to chill.
14. Now the tart wrapper is almost relaxed, we take it out, sprinkle some hand powder on the countertop to prevent sticking, and then roll the tart wrapper into a thin skin with a rolling pin, about 3 mm thick.
15. Then I used a mousse ring with a diameter of about 8cm to press out the round dough. The excess dough can also be kneaded into a dough again, and then pressed into a few circles.
16. I prepared some egg tart molds in advance, and muffin molds are also ok. Then gently press the tart wrapper in with your hand to make the dough fit the mold, and then poke some small holes with a fork to prevent the dough from swelling during the baking process.
17. Then add some red beans and sprinkle some red beans on the paved dough, also to prevent the dough from swelling and deformation (I don't have a stone for baking the pie crust here, so I use red beans instead).
18. Then put it in the oven at 180 degrees and bake for 15 minutes. The oven still has to be preheated in advance, so good habits must be maintained.
19. Take out the baked tart crust and let it cool, then pour out the red beans, squeeze the filling of the egg tart, because the crust of the tart just baked is relatively crispy, so be sure to let it cool before operating.
20. In order to enrich the taste, you can put some fruits, like blueberries and raspberries, and then put them in the refrigerator for more than 2 hours, so that it will be smooth after baking. The stuffing after freezing is completely solidified, how to shake it It won't fall out.
21. Finally, brush with a layer of golden egg yolk, evenly brush a small amount, the baked taste will be more crispy.
22. Then enter the oven and bake at 180 degrees for another 10 minutes.
23. After baking, take it out, the rich egg tart fragrance comes out. Unlike ordinary egg tarts, this egg tart has a crispy taste on the outside, but an unusually soft flow heart inside. It melts in the mouth and is sweet to the heart.
Tips:1. The butter must be softened at room temperature in advance
2. The finished tart stuffing must be frozen and solidified before it can be put into the oven
3. The oven must be preheated 30 minutes in advance, because when baking the tart crust, it needs to be shaped quickly at a high temperature. If the temperature is not enough, it will collapse easily.
4. If the tart crust is too soft after being put into the mold, it can be frozen in the refrigerator for 5~10 minutes, and then put in the oven after the tart crust hardens
For more recipes and videos, please follow my official account: Little Witch’s Kitchen, you can also follow Weibo: Macaron Little Witch will be broadcasted from time to time.
