The tart crust is made like a biscuit?? Why is the bottom of the tart crust soft

The dough should be frozen first, and then taken out and then wrapped in oil, the oil and the state of the dough should be roughly the same, not hard or soft, that will leak oil. The dough is still hard when wrapped, the oil needs to be smashed with a rolling pin, the folding level is 3 4 3 is the best, and the dough wrapped in oil is directly frozen and then wrapped when the dough is soft. After wrapping the dough, it is best to freeze it again, and then roll it into thin slices and press out the tart skin with a mold.

The tart crust is crispy like a biscuit, maybe the dough on the outside is a little hard, and there is less water, so you should put some butter in it when mixing the dough.

Can you focus on how to make the tart crust taste crispy? . .

- And the dough is not too hard, the layers of the dough are not too much, 343 is OK, don't put the dough in the tower shell out of the oil, the pressure is too long. Then prick a few small eyes with a toothpick and bake.

When you wrap it in Marqilin, it always bursts out, because your dough is too hard, the Maggie Rinse should be smashed soft, the dough should be soft and hard like the soft Maggie Lin, fold two threes, one four is the best, you try again.

Is there less eggs when making tart crust?

Another point to pay attention to is that when pouring tart water into it, it should not be too full, what is said in the KFC operating procedures.

Otherwise, it will burst out when it is baked, and it will be ugly and unsightly.

<>1. Improper layer temperature setting: When making egg tarts, when the bottom is very soft and not cooked, the biggest possibility is that there is a problem in the setting of the oven, because most of the ovens are divided into upper and lower layers, because the temperature set by the lower layer is incorrect, resulting in the bottom of the egg tart skin is soft, so the temperature of the lower layer should be higher than the upper layer 20 degrees when making, so that it will not be soft.

2. Too much water: When making egg tarts, too much water is added, resulting in a soft bottom. Add the right amount of water according to the instructions, and in order to prevent the tart from becoming soft, you can thaw it in advance when making the tart skin, and then put it in the oven for half an hour to an hour, wait for the water inside to evaporate, and then pour in a small amount of water.

Egg tart skin can be made: cheese purple potato crisp, egg tart skin version of banana cake, egg tart skin version of egg yolk cake, egg tart skin version of pineapple pie.

1. Cheese purple potato crisp.

Ingredients: 300 grams of purple sweet potato, 12 egg tart skins, 60 grams of grated cheese, 10 grams of milk, 1 egg yolk, a little black sesame seeds.

Production process: 1. Peel and wash the purple potatoes and cut them into thin slices, put them in a steamer to steam, take them out and add milk to press them into a delicate puree and let them cool.

2. Divide the cooled purple potatoes into 25 grams as one portion, take a portion of purple potatoes and put them into the cheese crushed, then close the mouth and knead it round for later use.

3. Remove the tin foil from the softened tart skin, put in the purple sweet potato, wrap it like a bun, and knead it round again.

4. Brush the surface with a layer of egg yolk liquid, sprinkle with black sesame seeds, put it in the air fryer, and bake at 180 degrees for about 15 minutes.

A delicious cheese purple potato crisp is ready, crispy and delicious, delicious and easy to make, you should try it quickly!

Ingredient list] 20 grams of butter, 1 egg, 1 pineapple, 50 grams of sugar, 1 box of tart skin, a small amount of starch.

Detailed method] 1. Half a small fresh pineapple, cut it and set aside; Put butter in a frying pan, low heat throughout the whole process, after the butter melts, put the pineapple in and stir-fry a few times, you can add more sugar if you love sweetness, and add a little bit if you don't like sweetness Slowly the pineapple juice will boil out.

2. When the pineapple is fried soft, take out the tart skin for later use, roll out the tart skin into slices and cut it into small strips.

3. After the pineapple is soft, add starch water to the pot, still on low heat, and fry until it is sticky, like pineapple sauce.

4. Use a fork to punch holes in the tart skin, then use a spoon to put the pineapple in, and then put the cut tart skin on it You can also brush the egg wash, if you need a good color. Preheat the oven to 200 degrees, then 200 degrees for 15 minutes, 175 degrees for 15 minutes, and the fragrant mini pineapple pie is ready to eat.

Hello! The tart crust and cheese make a delicious cheese crisp!

Ingredients: Egg tart crust, grated cheese.

Method: 1. Take the tart skin and grated cheese to thaw.

2. Put the grated cheese into the tart crust, fold the tart crust in half and merge it.

3. Put it in the preheated oven and bake at 190 degrees for 10 minutes.

4. Take out the egg tart pastry, remove the tin foil, and bake in the oven for 5 minutes.

The delicious cheese crisp is ready, it's so fragrant that you can't help but taste it!

Ingredients: 130 grams of low-gluten flour, 20 grams of high-gluten flour, 20 grams of butter, 4 grams of sugar, 1 gram of salt, 70 grams of water.

Excipients: 80 grams of butter (for wrapping).

1. Wrap the 80g butter in the trimmings in plastic wrap and roll it into a pancake shape. Refrigerate for 20 minutes.

2. Sprinkle some dry flour on the cutting board and roll out the large dough into a thin dough, which is three times the size of butter.

3. Tear off the plastic wrap on the outside of the butter and put it on the dough.

4. Fold the two ends separately. Press lightly to expel the air.

5. Then fold both sides over. Roll flat with a rolling pin.

6. Fold the ends over.

7. Fold it in half again.

8. Wrap in plastic wrap and refrigerate for 20 minutes. Then take it out and repeat steps 7-8 three times. If the room temperature is below 20 degrees, you can directly operate steps 7-8 three times without putting it in the refrigerator.

9. Take out the small dough and roll it out into a rectangular dough.

10. Put the four-folded dough cake on top of the dough and wrap it. Then roll out into a thick cake and finally gently roll it up from one end. Refrigerate for 20 minutes.

11. Take out the refrigerated dough and cut it into small pieces. Then put in the tart tray and gently press it with your thumb into the shape of the tart crust. Remember to keep the bottom as thin as possible so that it will be crispy when baked.

12. Finished picture of homemade egg tart crust.

Ingredients: 40 grams of high-gluten flour.

220 g cake flour.

40 grams of butter.

Excipients: 5 grams of sugar, 1 gram of salt, 130 grams of water, 180 grams of butter.

Ask a good question, thank you.

11.Roll it out into a sheet again, roll it up, cut it into small pieces, flatten a piece and put it in a tart mold.

That's how to do it.

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Ingredients: 8 grams of butter A, 125 grams of butter B, 163 grams of low-gluten flour, appropriate amount of low-gluten flour B, 75 grams of water, appropriate amount of salt.

Method Steps:

1. Add 75 grams of water to the low-gluten flour A.

2. Pour in butter A again.

3. Pour in an appropriate amount of salt and stir slightly with your hands.

4. Put it on a clean table and rub it repeatedly.

5. Knead into a smooth dough and wrap it in plastic wrap.

6. Put it in the refrigerator and relax for 40 minutes, take it out, and divide it into two parts.

7. Sprinkle an appropriate amount of low-gluten flour b to make hand flour and roll out the dough.

8. Soften the butter B at room temperature in advance and spread it onto the dough.

9. Slowly roll up and tighten from one end.

10. Fold both sides in, roll it up, and put it in the refrigerator for two hours.

11. Take it out at the end of refrigeration and divide it into sections.

12. Put one copy on each mold.

13. Press and hold the middle to the edge.

14. The edge is slightly higher than the mold.

15. In this way, the tart skin is ready.

Ingredients: 135g of low flour, 15g of high flour, 75ml of water, 125g of flakes of wheat cream, 20g of butter

This recipe is just right for baking 12 pieces in your own oven, and the mold is normal on the line, not too small!

Method 1) Melt the butter, add it to flour, add water, knead until it is not sticky, wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

2) To slice the malice, wrap it in plastic wrap or a plastic bag and beat it with a meat hammer or rolling pin.

3) Roll out the loose dough into pizzas 3 times the size of the wheat cream slices. Wrap the wheat cream in the quilt fold. Fold the quilt three or four times, and it feels like the marquin quilt has been folded for three or four layers, and it is almost the same, and it is put in the refrigerator and relaxed for another 20 minutes.

4) Take out the folded dough, roll it out into a pancake, circle it up, and cut it into 12 equal parts.

5) After the section is cut, look carefully, if it is a circle, you can make a crisp after baking layer by layer!

6) Put the cut dough in the mold, and pay attention to the evenly spread the layered parts by hand, so that the thickness will be consistent after the puff pastry.

Ingredients The following recipe is the amount of nine servings of egg tarts.

Tart crust flour: 50g Corn oil: 20g

Tart crust flour: 80g Corn oil: 8g

Milk: 40g Sugar: 10g

Whole egg mixture: 1 130g milk

30g of sugar tart — simple recipe for making butter-free tart crust.

1.Mix all the ingredients together (tart crust) evenly, cover with plastic wrap and let stand for later use;

2.Mix all the ingredients together (tart crust 2), knead them into a ball, cover them with plastic wrap and relax for a while;

3.Knead the relaxed dough (tart crust 2) into a soft and smooth dough and let it stand for 30-60 minutes;

Wrap the dough after standing (tart crust 1) into (tart crust 2), then cover it with plastic wrap and let it stand for 10 minutes;

1.Use a rolling pin to roll out the resting dough into a rectangular dough;

2.Roll up the rolled dough and cover it with plastic wrap and let it stand for 10 minutes;

3.Use the standing time in this step to mix and stir the egg mixture well and set aside (give the sugar time to melt well);

1.Roll out the dough roll into a uniform rectangular dough again, then roll it up from the short side, cover it with plastic wrap and let it stand for 10 minutes;

2.Using a knife, gently divide the resting dough roll into 9 equal portions and then cut them into separate parts.

1.Give the mold an anti-stick treatment, and press the dough into the mold to form (note: after pressing and forming, it can be separated from the mold to prevent sticking to the mold and the baked tart crust is more crispy);

2.Preheat the oven to 200

1.Stir the evenly mixed egg mixture and pour it into the mold until it is 9 minutes full, 2Bake in the oven for 25 minutes; (Each oven has a different temper, please adjust it according to the specific oven situation).

Finished product; Finished product demoulding (with flour to prevent sticking).

Delicious!!!

Egg tart crust: 110 grams of butter, 200 grams of cake flour (or all-purpose flour), 70 grams of powdered sugar; Egg tart liquid: 3 eggs, 250 ml of pure milk, 30 grams of powdered sugar, a small amount of lemon juice.

The tart crust is a crispy method in which the dough is wrapped in flakes and oil, folded and rolled out 3-4 times, and finally shaped and baked. The crisp is more particular about the production process, and you can send me a private message if you want to learn.

The tart skin is crispy and crispy, in addition to making egg tarts, you can also make apple pie, cut the apples into pieces, thaw the tart skin, and then wrap the apple pieces inside.

There's still a lot of tart wrapper left, so let's do a simple and delicious operation, and you can name it.

What kind of delicacy can be made with egg tart skin, and egg tart skin can also do this, it is really delicious.

Egg tart crust: Do you know what egg tart crust can do besides making egg tarts? Teach you a practice.

Wrapped in bean paste and salted egg yolk is egg yolk crisp!

Mango crisp is very delicious, the method is relatively simple, and durian crisp, pineapple crisp and so on can also be derived.

Looking at the appearance of **, the tart crust should be ripe, but it is not baked thoroughly, so it is not crispy enough in taste.

Then, looking at the shape of this tart crust, it should be that the level is not clear, and it is suspected that the process is not well controlled during the production process, and the flaky oil of the sandwich is pushed aside. Or if the tart crust is frozen, it may be that the temperature is not well controlled during storage and transportation, and the stratified oil is absorbed by the dough, causing the dough to stick together.

Of course, there is also a process in which the tart crust is mixed with crispy, and there is no layering when it is made, so the tart crust is also in this form.

Finally, looking at the egg tart in the picture, the temperature of the oven (at least the temperature of the fire) is too high, resulting in the surface being burned, but the bottom of the tart is still not baked thoroughly.

To remedy, if it has just come out of the oven, return to the oven immediately, turn off the oven and cover the surface of the tart with tin foil and bake for about 10 minutes.

When baking, cover it with a layer of tin foil.

Egg tart crust, how can you make it crispy and crispy?

Ladies and gentlemen, friends, why is the tart crust I make not crispy or crispy?

My approach is as follows, the master to guide the guidance:

Ingredients: 170 g of low-gluten flour, 20g of high-gluten flour, 5g of butter, 20g of butter (put the flour in the quilt at the end), 70g of water

At the beginning, all the flour was kneaded with water, kneaded into a smooth dough, and then put in 5g of butter to knead the dough clean. . .

In fact, after adding 5g of butter, I found that this dough also needs to add a lot of dry flour to knead so that it will not stick to your hands and stick to the board. Finally, when the kneading is almost done, wrap the dough in plastic wrap and put it in the refrigerator for 20 minutes.

After that, take the dough out of the refrigerator, then put the softened 20g of butter in the laid noodles, wrap it, and fold it like a quilt. Stack it 2 times. A lot of flour is sprinkled on the panel to prevent the quilt from sticking to the panel when folding. Then put in the refrigerator.

After another 20 minutes, take it out again and continue to fold the quilt. Put it in the refrigerator for another 20 minutes.。 After that, take it out and start putting it in the tart mold and add the tart water. Then put in the oven. 250 degree fire, last fire, 10 minutes.

But but it can be ...

The tart crust is not crispy...

Who's going to teach me, I don't have any butter when I fold the quilt. It's pretty standard... But it still didn't work out...

In the end, it's wrong...