Egg tart skin is the basis for making egg tarts. There are ready -made egg tart skin on the market. However, friends who are interested can take a look at the method of egg tart skin today. In the future, they can make their own egg tart skin.It can also be made into a thousand layers of egg tart skin to achieve the layer of crispy effect.
The method of egg tart skin
The ingredients are prepared for egg tart skin, an appropriate amount of egg yolk, an appropriate amount of whipped cream, water, and sugar.
Method step 1. Add the whitewashed cream and sugar. Tingle 90 seconds in the microwave oven and stir until the sugar is melted;
2. Take an appropriate amount of milk, sieve the flour over, and stir with a spoon until there is no dry powder;
3. Put the egg yolk with chopsticks, pour the egg yolk solution into the milk, and stir well;
4. Preheat the oven for 220 degrees, but he puts it in the mold, adds the egg milk to 7 minutes, and the dish is installed;
5. Then enter the oven. After the oven is preheated, put in the middle layer of the baking sheet and bake for 25 minutes;
6. Take it out in the middle of 15 minutes and change the upper middle baking tray.
The practice of home -often egg tart skin
The ingredients are 60 grams of butter, 200 grams of wheat flour, 25ml of water, and an appropriate amount of salt.
Method step 1, butter is divided into two copies, 50 grams of one portion, one copy of 10 grams;
2. 10 grams of butter melted, add flour and water to mix well into a dough;
3. Put 50 grams of butter into the plastic wrap into a piece, and then roll the dough into thin slices;
4. Wrap the butter skin with the dough, stack the quilt as well as well, roll it into a small dose for half an hour;
5. Press it into the tart mold.
Encyclopedia of egg tart skin
The ingredients are 125 grams, 65 grams of water, 85 grams of butter, a little sugar, 1 gram of salt.
Method step 1. Put sugar in the flour, salt and 20 grams of softened butter, add water and knead into a dough;
2. Let the back cover film refrigerate for half an hour. 65 grams of butter is wrapped in plastic wrap and rolled into thin slices;
3. Take out the dough and roll it into the skin, wrap the butter, then roll the square shape, fold it a few times before rolling;
4. Repeat 3 times, roll it, roll it for half an hour, then divide it into a small agent, roll it into a small round skin and put it in the mold.

Related tags： Catering