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I want to make egg tarts for my children at home. Can you elaborate on the steps?
I first ate egg tarts in junior high school. When I first ate it, I was really amazed by its delicious taste! I still remember that the egg tart sold for 5 yuan at that time, and the price was still satisfactory!
Today, Ruth will teach you how to make an egg tart. There are several problems in making egg tarts. First, the skin of the egg tart is not well made. I suggest you buy the ready-made skin of the egg tart directly from the supermarket. Of course, Ruth still likes to do it herself, which is very fulfilling! Second, when baking egg tarts, you need to master the heat, otherwise it will be easy to paste. If you like egg tarts, do it yourself.
-How to make egg tart skin and egg tart liquid-
Making of egg tart skin
Required ingredients
Flour (common flour) 130g, sugar 2g, butter 20g, water 65g, salt 1g, butter 60g (for dough wrapping).
Production steps
Step 1: Wrap all the ingredients except butter into smooth dough, cover it with plastic wrap and put it in the refrigerator to relax for 30 minutes.
Step 2: Wrap it in butter slices, put it in a fresh-keeping bag, roll it into thin slices with a rolling pin, and put it in the freezer of the refrigerator until it is needed, otherwise it will become soft and difficult to operate.
Step 3: Take out the loose dough and roll it into a rectangular dough, which is slightly wider than butter and three times longer than butter.
Step 4: Take the butter out of the refrigerator and put it in the middle of the dough. Fold both sides in half to form the appearance of butter in the middle, with one layer of skin on one side and two layers on the other (the fresh-keeping bag I used was accidentally broken when I took it out, so I can use plastic wrap).
Step 5: Roll out a layer of skin with a rolling pin, with one side facing down and two layers facing up, and close the opening on the side. When the leather is slightly wider than the ends of the butter, roll it over and fold it in the same way, with one layer of leather inside and two layers of leather outside to ensure that it will not be broken when rolling.
Step 6: "Wrap it with plastic wrap and put it in the freezer for 15 minutes to avoid the leakage of butter due to softening.
Step 7: Take it out, sprinkle dry flour on the chopping board, press it with a rolling pin first, so that it can be better rolled into a regular rectangle, fold it with 40% after rolling, wrap it with plastic wrap, and put it in the freezer 15 minutes.
Step 8: Repeat step 7 once, strictly follow step 7 once, take it out after 15 minutes, and roll it into a regular rectangle.
Step 9: Roll up along the side with more layers, that is, the side with more irregular layers. When rolling, try to roll tightly. If it doesn't feel tight, you can roll it on the chopping board a few times and put it in the refrigerator for 30 minutes.
Step 10: Take the rolled noodles out of the refrigerator, cut them into small doses with a thickness of one centimeter, dip them in dry flour and flatten them.
Step 11: I think the most important step is to take a pill, rub it out from the middle with your thumb and knead it into dough slightly larger than the egg tart mold. Make the egg tart skin, refrigerate for half an hour before baking! Refrigerate first, and then make egg tart liquid.
Preparation of egg tart liquid
Required ingredients
Pure milk 100g, eggs 1 piece, and refined sugar or cotton sugar 20g.
Production steps
Step 12: Heat the milk with fine sugar until the sugar melts! (If raw milk is used, boil it until it boils. )
Step 13: Reduce the temperature to 40 degrees and add the whole egg (don't scald it)!
Step 14: Add the whole egg tart liquid and sieve it for three times! Make the tart liquid more delicate!
Step 15: the state of the egg tart liquid after three screenings!
Step 16: pour the egg tart liquid into the egg tart skin until it is 70% to 80% full! Preheat the oven to 200 degrees for ten minutes.
Step 17: put it in the middle layer of the oven, adjust the temperature to 220 degrees and bake for 20 minutes! Don't adjust the temperature by force, adjust it according to the actual temperature inside your oven.
Step 18: bake it all, crisp outside and tender inside! Not greasy or too sweet, delicious!
skill
1, if there is no whipped cream, you can use the same amount of milk instead. I am useless.
2. The egg tart liquid will be more delicate after filtering to remove bubbles.
3. If you want to make the oven crisp and tender, you must control the time and temperature, otherwise the whole oven will be crisp. If it's your first time to use the oven and you're not sure when it will be ready, then as long as you see the brown color on the egg tart skin, it means good!
In addition, you can add some vanilla extract or raisins to increase the flavor of the egg tart when making it.
5. Novices must pay attention to the temperature of baking tray when baking. You must bring professional baking gloves to get the oven, otherwise it will be very hot.
Thank you for reading. The above is the sharing of Ma Qi food stories. I hope I can help you. We learn and progress together, and the knowledge of food will naturally be comprehensive!
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