Main ingredients:
Low-gluten flour: about 200g; Butter: about 100g; Margarine: about 100g; Fresh milk: about 100g.
Auxiliary materials:
Egg yolk: 2; Sugar: appropriate amount (according to personal taste); Salt: appropriate amount (a few grams is enough, don’t make it too salty).
Flavor: milky; Technique: baking; Time: one hour; Difficulty: ordinary.
Detailed steps for cooking Fun Egg Tart ＼^O^/
Gather all the ingredients: President butter, Meimei low-gluten flour, Nestle light cream, Mengniu Tielu, salt, sugar, and egg yolk.
Mix low-gluten flour + sugar + salt evenly.
Cut one-fifth of the butter into small pieces, soften it at room temperature, and add it to the low-gluten flour.
Knead the low-gluten flour in batches + water into a dough.
The dough is complete.
Put the remaining 4/5 butter in a fresh-keeping bag, soften it at room temperature, and roll it into a butter slice of about 3mm.
Knead the low-gluten flour into a large piece, about 3 times the area of the butter slice.
Wrap the dough around the butter slice, fold it repeatedly to achieve the required level of the outer layer, and the more folds, the more layers.
After the last rolling, roll it into a roll, cut it into cloud rolls about 4cm wide, and put them into the egg tart mold.
Pinch it into a bird’s nest shape, with the edge slightly higher than the edge of the mold (the egg tart skin will shrink after it is cooked).
Mix butter + fresh milk + egg yolk + low-gluten flour + sugar + salt to make egg tart filling, and fill the egg tart skin 7 or 8 full.
After preheating the oven, bake at about 180-220 degrees Celsius for about 25 minutes, until the egg tart filling has a beautiful color.
The work is complete.
Finished product picture
Finished product picture
Just out of the oven
Not bad
