Made the whole process of Egg Tart

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Made the whole process of Egg Tart

The whole process of the practice of homemade Egg TartOne

Do first tart: 1 grams of salt, a spoonful of sugar into the mix flour (125 grams of flour in the first sieve; then sliced butter) 20 grams of water poured into the steaming heat, stir in the flour. When kneading dough, the water must not be finished. (if you buy a tart would not need to do)

Made the whole process of Egg Tart

Two

On the silica gel panel, you can sprinkle some flour to prevent sticking, and next to prepare a small bowl of flour as hand powder sprinkled with anti sticking. Knead dough to knead repeatedly, knead the smooth surface of the group, sealed with plastic film, put into the refrigerator for half an hour.

Made the whole process of Egg Tart

Three

Take another 65 grams of butter sliced with plastic wrap into the refrigerator (or beat with plastic wrap and then rolling pin roll into thin slices after 15-30 minutes), frozen

Made the whole process of Egg Tart

Four

Remove the frozen dough with a rolling pin roll into a rectangle, etc. will be wrapped with butter.

Made the whole process of Egg Tart

Five

Remove the butter chilled tear film, placed in the middle of the rectangle (before rolling dough size should be 2-3 times as large as the butter convenient fold wrapped dough folded edges) covered with butter

Made the whole process of Egg Tart

Six

My dough roll is too long, narrow width of a point, although a little asymmetry, but also can barely wrap it.

Made the whole process of Egg Tart

Seven

Butter is dough sandwich wrapped with plastic wrap and refrigerate for 15 minutes after

Made the whole process of Egg Tart

Eight

Remove the refrigerated good tart and then rolling pin roll into a rectangle, then four folded into the refrigerator for 15 minutes and then remove the. Roll the rectangle, fold it in half, refrigerate and take out - this step should be repeated no less than three times

Made the whole process of Egg Tart

Nine

The three fold cold out, this time to roll into the big rectangular face of the thin, then roll up cylinder shape. (volume more thin as small as possible after rolling up the edge with the rolling pin gently pressed shut, that drum is not easy to block roll cut open) after coiling with cling film wrapped tube refrigerate for half an hour

Made the whole process of Egg Tart

Ten

Remove the drum chilled, tear film, cut evenly tart parts ready to be loaded with Egg Tart support

Made the whole process of Egg Tart

Eleven

Because my Egg Tart support is not enough, in a hurry with foil pinch a few. Tin foil paper: pinch step is rolled out, will die hard Lu Egg Tart holder in the foil below, lock the size and position according to the firm, top buckle a press down on Gero Lu die, die pressed tightly together, and then use the scissors edge, one-time Egg Tart finished supporting foil (aluminum foil support hardness is not enough, thumb pressing tart shape below a hard pad must die according to Lu)

Made the whole process of Egg Tart

Twelve

The cut on the middle supporting roll tart, pressing the thumb from the bottom to the top. Stick the flour before the thumb press to prevent sticking. Tart must press with tart support, and support higher than tart! (because the tart high-temperature roasting will return) in the middle of a tart bottom blocks to be as thin as possible. Will do a tart. Tart all made refrigerated refrigerator re-entry 15 minutes standby

Made the whole process of Egg Tart

Thirteen

The remaining a little cannot waste the dough, but butter nutritional ingredients yo, I a few small biscuit biscuit molding, that tart with the

Made the whole process of Egg Tart

Fourteen

I use bamboo in tart bottom poke a few holes ventilation. Tart in advance into the preheated oven after the next ready tart water: first with the milk pot cooker small hot milk (to melt sugar) with fine sugar, hand whisk fast stirring until the sugar dissolves. Add the egg yolk with hand mixer stirring, then add cream, stirring mixing and sieving tart water condensed milk. Forgot to take a photo of tart water

Made the whole process of Egg Tart

Fifteen

The tart tart water into a 7 minute full height (overflow liquid tart too full high-temperature roasting) I use 210 degrees bake for fifteen minutes, and ten minutes in advance preheat preheat oven 210 degrees, put in the oven on the middle and baked under fire

Made the whole process of Egg Tart

Sixteen

The biscuit sliced thin so first cooked out, Egg Tart appears to be a small black focus on the familiar vesicles

Made the whole process of Egg Tart

Made the whole process of Egg Tart

Cooking skills

1, tart four fold, refrigerated must repeat not less than three times.
2, homemade foil firmly support the tart, available extra edge wrapping; the thumb to tart bottom a hard plastic mould with Lu bottom.
3, to sieve the egg tart water to taste.
4, the oven temperature and time due to the size of the oven power vary, can self tune. Whether it is baked or Egg Tart, cookies, cake, temperature and time of food to try a few times this good.
5, the proportion of ingredients can also be adjusted according to personal taste preferences.
6, I hope to share out the practice, many did not Egg Tart friends can have the harvest. At the same time, I hope more baking teachers will give more directions to see where I need to improve. Although I have seen a lot of recipes and videos, after all, this is my first time to do it