What is an egg tart?

Egg tart is a western-style pie with egg paste as filling. Taiwan Province Province is called the Egg Tower, and "Egg tart" is a transliteration of the English word "tart", which means a pie with exposed stuffing (a pie whose back is covered by a pie crust and a sealed stuffing); Egg tart is a "tart" with egg paste as filling.

The method is to put the cake crust in a small round pot-shaped cake mold, then pour in the egg liquid mixed with sugar and eggs, and then put it in the oven; The baked egg tart has a crispy crust on the outer layer and a sweet yellow solidified egg paste on the inner layer. At first, the egg tarts in tea restaurants were relatively large, and an egg tart could become an afternoon tea meal. Many restaurants in China SAR also have egg tarts (small egg tarts). Laura Mei Sen pointed out in "Traditional British Food" that as early as the Middle Ages, the British had made food similar to egg tarts with milk, sugar, eggs and different spices. Pointed egg tart is also one of the dishes of the sixth banquet in China in the17th century.

Basic material editing

Egg tart skin (9 pieces)

Low gluten flour 6g

Cream 85g

70 grams of milk

2 egg yolks

25 grams of sugar

Production method editing

1. Stir the whipped cream, milk and sugar evenly, heat until the sugar is completely melted, and then add the egg yolk after cooling;

2. Add low-gluten flour and mix well (egg tart water is finished);

3. Pour the prepared egg tart water into the egg tart skin until it is seven minutes full;

4. Put it in a baking tray, and then put it in a hot oven. Bake in an oven at 2 10℃ for 25 minutes.

Method 2:

1. Put the milk, condensed milk and white sugar into the same container, stir evenly, and heat until the sugar is completely dissolved;

2. After cooling, add the egg yolk and stir evenly, and the egg tart water is finished;

3. Pour the egg tart water into the egg tart skin, do not fill it to prevent it from overflowing when heating;

4. Bake in the oven (200℃) for about 20 minutes.

wheat straw

Basic materials

Egg tart skin material:

250g butter, sugar 140g, flour 480g (sieved), egg 1, wheat straw powder 10g (sieved).

Filling material:

450ml water, sugar 175g, a little cyan (optional), 5 eggs, 60ml fresh milk and 50ml fresh wheat straw juice.

manufacturing method

Skin exercises:

(1) Pour butter, sugar, wheat straw powder and flour into a food blender and mix evenly at low speed;

(2) Then add eggs and beat all the mixture into dough;

(3) putting the dough into a mould, and pressing out a plurality of round mould doughs for later use.

Filling practice:

(1) Boil water and sugar together, turn off the fire, add cyan and wheat straw juice, mix well and let cool;

2. Gently break the eggs, add fresh milk, stir well, then add the cooled wheat straw juice, stir well, filter and put it in the refrigerator for cooling;

③ Pour the cooled wheat straw mixture into the prepared round mould dough and bake at 200℃ for 30 minutes.

fruit

First of all, the ingredients, preparation materials: sugar, salt, milk powder, butter, chips (Ma Qilin tablets), flour (high-gluten flour), rolling pin.

Steps:

Fresh fruit pie

Fresh fruit pie

The first step is to cut large pieces of butter into small cubes.

Step two, 1. Put a spoonful of salt in the flour. Two, three or four spoonfuls of sugar. And butter cut into pieces. Mix well with flour. 2. Mix flour with milk. Note: When mixing dough. Milk or water is poured in little by little. Don't pour a lot at once. Rub it a little.

Step three, 1. Roll the dough into thin slices; 2. Clip in the crisps (Ma Qilin chips).

The fourth step is assembly. Watch the edges. Otherwise, it will flow out when it is rolled up. Shortening chips should be more difficult to pack. If it's too soft, it means it's fast. As soon as it rolls, the oil will flow out. Be sure to master the strength when rolling. If the rolling is not good, the oil will flow out of the surface. After being rolled into thin sheets. Fold the two sides in half and then fold the two pieces together. The purpose of this is for more layers. Fold once. You can put it in the refrigerator 10 to 30 minutes to make dough. Put it in the refrigerator like this to wake up the tendons, and the layers will be fluffy and will not be stacked together. If you don't have time, don't put it in the refrigerator, but the fluffy effect is not very good.

Step five, 1. Folding is only many times the journey. Roll into 0.3cm thick; Get out as much as you want. I just made 15 egg tart skin with 3/2 noodles. 2. Then roll it up; 3. Put it in the refrigerator for 30 minutes; 4. Take out the frozen thousand-layer cake roll and cut it into small rolls with uniform size.

Step 6, 1. Pick up a small roll after cutting and dip it in flour; 2. Put it into the egg tart mold with the flour face up; 3. Pinch the small roll into the shape of an egg tart mold with two thumbs, and let the pinched egg tart skin stand and relax for 20 minutes.

Step 7, 1. Ingredients: sugar, condensed milk, cream, flour, eggs, milk; 2. Practice: Pour the whipped cream, milk, sugar and condensed milk into a bowl, heat and keep stirring until all the sugar is dissolved. After cooling to room temperature, add egg yolk and low-gluten flour, stir well, and sieve to get egg tart water. Stir the egg tart with water. Pour into the egg tart skin.

Step 8, put it into a baking tray and put it into a preheated oven, and bake it at about 200-2 10℃ for about 25 minutes until the focus appears on the water surface of the egg tart.

After baking, cut some fruits and bake for 20 minutes, and you're done!

Pure manual course

Pure handmade egg tart

Pure handmade egg tart

Raw materials:

Oil surface: low-gluten flour with easy wheat butter.

Water surface: low-gluten egg sugar powder

Operation:

1. Knead the low-gluten flour, water, eggs and sugar evenly until it is pure and smooth, and make it into water surface for later use.

2. Knead the wheat butter and low-gluten flour into oil noodles and put them in the refrigerator 10 minutes.

3. Put the bread in the water, roll it to the last 30%, and then put it in the refrigerator for about 20 minutes.

4. Roll to the last 30% and then to the last 40%. Then put it in the refrigerator for about 20 minutes.

5. Roll into a big dough with a thickness of about 4-5 mm and press it out with a mold. (100g flour to make 8 egg tarts)

The remaining waste can be used to make the skin of coconut egg tart.

6, big oven 15 to 16 minutes. Small oven (non-infrared tube heating) takes about 12 minutes.

Key points: knead the mold and roll the surface.