How to make egg tarts

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  1. Freshly made egg tart crust.Mix the flour, add sugar, salt, melted butter, slowly add water, and knead into a smooth dough.Refrigerate for 20 minutes.

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  2. Chop the butter (wrapped in), preferably into thin slices, and place it in plastic wrap.Let it sit for a while until it softens and then roll it into a rectangular shape.Place in the refrigerator to harden.

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  3.Take out the dough, pat it with dry flour, and roll the dough into a rectangular shape.

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  4.Then put the butter in the middle and cover the dough on both sides.Squeeze out the air and pinch the edges tightly to prevent butter from leaking out.

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  5. Roll out the dough into a rectangular shape and fold it like a quilt.40% off.Then wrap it in plastic wrap and put it in the refrigerator for 20 minutes.Take it out, leave it for a while, continue to roll it into a rectangular shape, and then fold it into four parts like a quilt.Place in the refrigerator again for 20 minutes.Then take it out again and repeat the 40% fold.Place in the refrigerator for 20 minutes to chill.

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  6.Take out the dough, pat it dry, and roll it into a rectangular shape.Then roll it up.Use a knife to cut the rolled strip into 6 small pieces about 1cm wide.Put the small amount into the egg tart mold and press it into the egg tart shell.My hands were occupied and I didn't take any pictures.

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  7. Make egg tart liquid.Add warm water to milk powder and stir evenly.Add light cream and white sugar and stir evenly.After the liquid temperature drops, add eggs and 15g of low-gluten flour.Continue to stir evenly to form an egg tart liquid.

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  8. Pour the egg tart liquid into the egg tart shell, until it is 70% full.

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  9. Preheat the upper and lower tubes of the oven to 210 degrees.Put in the raw egg tart and bake for about 20 minutes, take it out when spots appear on the surface.

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  10.Finished product.One of them was eaten before the photo was even taken, haha.