What flour is used for tart puff pastry and how should it be made?

Cake flour. 170g

Icing sugar 40g

100g of butter

1 8 teaspoons salt.

3 eggs.

Whipping cream. 50g+10g

Caster sugar 50g

Milk 200g

Preparation of puff pastry tarts.

1.Soften the butter greenhouse, put it in an oil-free and water-free basin, pour salt and powdered sugar, and beat with a whisk.

2.Add 1 tablespoon of egg wash and 10g of whipping cream and mix well with a spatula.

3.Add the sifted cake flour and mix with a spatula until the dough is dry, wrap it in plastic wrap and refrigerate for 1 hour.

4.Add caster sugar, 50g whipping cream and milk to the remaining egg mixture, stir well, cover and refrigerate for 1 hour.

5.Take out the dough and divide it into 15 small doughs (about 20g a small dough), press it flat with the palm of your hand, then put it in the egg tart mold, press it evenly along the edge of the mold, and put it back in the refrigerator for more than 30 minutes after all is finished.

6.Preheat oven to 220 C

7.Remove the dough mold and egg mixture. Strain the egg mixture and add it to each mold with a spoon for 8 minutes.

8.Bake in the oven for about 20 minutes, and watch until the dough turns brown and the egg liquid rises. Don't worry, the bulging egg will be smooth back when it comes out of the oven!

Tart crust: 220 grams of all-purpose flour, 50 ml of whole egg mixture, 110 ml of water (according to the softness of the dough, may not need to be added), 15 grams of butter, 15 grams of sugar. Tart water: 1 egg, 65ml milk, 40g sugar.

Oily skin: Mix all ingredients well, knead into a smooth dough, and put in the refrigerator for half an hour to relax for later use.

Wrapping oil: 125 grams of butter. Shape the butter into rectangular flakes and refrigerate until firm.

The production process of tart crust making.

1. Apply a thin powder on the table, put the loose oil skin on the table, and roll it into a rectangle with a rolling pin, the length is twice that of the butter flakes, and the width is slightly larger than the butter flakes.

2. Put the butter flakes on one side of the oily skin, turn the oily skins on the other side, cover the butter flakes, and pinch tightly around them, so that the butter flakes are wrapped in the oily dough.

3. Use a rolling pin to gently pat the wrapped dough to make it longer, and then roll it into a rectangle (the strength must be even, the beating should be light, and the butter can not run out of it, if you find air bubbles, you can use a toothpick to gently poke the dough and release the air bubbles.) When rolling, you must be slow and not in a hurry).

4. Fold the rolled rectangular dough sheet to the middle on both sides, and then fold the folded dough in half from the middle line. This is the first quadruple fold.

5. Put the folded dough in the refrigerator and relax for 30 minutes.

6. Take out the loose dough, repeat steps 3-4, roll it out into a rectangle again, and fold it up. This is the second quadruple fold.

7. Repeat steps 3 again. This time, after rolling out into a rectangle, fold one side of the dough from one-third to the middle, and fold the other side over the other side. This time it is a three-fold dough, and the folded dough has 144 layers.

Of course, you can also fold this step in four like step 4, so that the folded dough has 192 layers. However, if the technique is not good, it is easy to cause the dough to be too thin and the layering is not obvious, and the effect is not so good. ）

8. Refrigerate the folded dough again and relax for 30 minutes.

9. Take out the loose dough and roll it out into a thick dough.

10. Press out 12 round dough crusts on the dough with a round mold. The pressed dough needs to relax for more than 20 minutes.

300 grams of low-gluten flour + 3 grams of salt + 40 grams of butter, crush the butter and blend it into the flour, if there is no butter, you can replace it with corn oil or cooking oil, add 150 grams of water, knead it into a dough, (in fact, I also knew that the tart crust is made of flour, haha, I always thought it was very complicated).

Egg tart crust (mille-feuille puff pastry): 220 grams of low-gluten flour, 30 grams of high-gluten flour, 40 grams of butter, 5 grams of caster sugar, 125 grams of salt, 125 grams of water, 180 grams of butter (for wrapping).

You can make it with low flour, and there are many ways to make egg tarts.

Ingredients: 110g of low-gluten flour, 15g of high-gluten flour, 90g of butter (for sandwich), 20g of butter (for dough), 60g of water, 3g of sugar, 1g of salt, 160g of milk, 200g of light cream, 20g of sugar, 20g of low-gluten flour, 4 egg yolks.

Method: 1. Mix 110g of low flour and 15g of high gluten flour into a container.

2. Add 20g of softened butter at room temperature.

3. Add water and knead the dough, cover with plastic wrap and let the dough blend for half an hour.

4. Put 90g of butter into a food bag, roll it out into square slices, and put it in the refrigerator to freeze.

5. Roll out the dough twice as long as the butter slices, the same size and width.

6. Wrap the butter, roll it out into slices, fold it 4 times and put it in the refrigerator for refrigeration, and then take it out and fold it 2 times and put it in the refrigerator again when the butter in the dough hardens.

7. Take out the refrigerated puff pastry, roll it out into long square slices, roll it into a roll, and cut it into paragraphs.

8. The incision is put into the mold beyond the top.

9. Flatten it in the mold and knead it into an egg tart bottom by hand.

10. Boil the whipping cream, sugar, and milk until all the sugar is melted, add low powder, mix well, mix with the beaten egg yolk to make tart water, and pour it into the mold for 8 minutes.

11. Put it in a preheated 250 degree oven, middle layer. Preheat and bake for about 15 minutes.

12. The baked egg tart is crispy on the outside and tender on the inside.

Materials:

10 grams of condensed milk, 270 grams of cake flour, 85 grams of milk, 100 grams of fresh cream, 7 grams of low flour, 20 grams of caster sugar Liang Ying, 2 egg yolks, 150ml of water, 30 grams of high-gluten flour, 230 grams of flaked marqilin, 20 grams of butter.

Method

1.Tart ingredients: 270 grams of cake flour, 30 grams of cake flour, 20 grams of butter, 230 grams of flaky margarine, 150ml of water.

2.Method: (in three major steps) (1) Slowly add 150ml of cold water to the hollow flour and mix the flour with cold water constantly.

3.Mix the flour thoroughly with cold water and knead it into a complete dough.

4.Add 20g of naturally softened butter to the dough and press and knead it with your hands until the butter has completely penetrated the dough (at first, the texture of the dough is hard when you mix it with water, but when you knead the butter evenly, it will become soft and not sticky).

5.Take a little bit of the dough and put it in your hands, press it into a small cake shape, and then pull it apart with both hands, if the small dough can be stretched very thin, very long and not broken, the dough is considered to be reconciled. Relax for about 20 minutes.

6.(2) Apply thin powder on the board and roll out the loose dough into a rectangle. When rolling, the four corners are rolled outward, so that it is easy to roll out the shape more evenly.

The width of the rolled dough sheet should be the same as the width of Margarine, and the length should be three times the length of Marqilin. Place Margilyn in the middle of the dough sheet.

7.Fold the dough sheets on both sides to wrap Margarine. Pinch all the openings tightly.

8.Roll out the dough sheet and fold it four times like folding a quilt, gently tap the surface of the dough sheet with a dough pin, then roll it out and fold it four times again.

9.(3) After four folds, wrap the dough sheet tightly with plastic wrap and put it in the refrigerator for 20 minutes. Chang book.

10.Roll out the refrigerated dough with a rolling pin again, and resist the residue and fold it three times.

11.Roll out the three-folded dough sheet into a rectangular dough sheet and shape the edges. 4、

12.When the diameter of the dough roll is rolled to 5cm, cut the dough with a knife, compact the edges, wrap it in plastic wrap and put it in the refrigerator for 1 hour, and roll the rest of the dough into a dough roll in the same way and put it in the refrigerator for freezing.

13.Tower water ingredients: 100 grams of fresh cream, 85 grams of milk, 7 grams of low flour, 20 grams of caster sugar, 2 egg yolks, 10 grams of condensed milk.

14.Heat the whipped cream, milk, condensed milk, and sugar in a pot over low heat, stirring while heating, until the sugar is dissolved, remove from the heat, let it cool slightly, then add the egg yolk and stir well.

15.Sift the low powder and add (1), then filter the egg tart water and pour it into the tart skin.

16.Preheat the oven to 220 degrees and medium for 20 minutes.

Ingredients used: 9 tart wrappers. Recipe for egg tart liquid: 3 egg yolks, 1 carton of 250 grams of milk, 2 tablespoons of sugar.

Steps: Step 1: Put the egg carton pure milk for later use, separate the yolk and egg white of the egg, and the egg white can be used for other purposes.

Step 2: Beat the egg yolk with chopsticks, add milk and sugar. Remember to stir the yolk first, then pour in the milk, so that the yolk will melt in the milk, if you stir the yolk later, the yolk will float unevenly.

Step 3: After mixing well, use a small sieve to filter the open alarm hood, so that the egg tart liquid will be more delicate. It's a simple blend that doesn't need to be weighed, but the taste and texture are absolutely good.

Step 4: When the tart is ready, put the egg tart crust on the baking tray and scoop the tart liquid into the tart crust with a spoon.

Step 5: Eight points full is fine, not too full, easy to overflow.

Step 6: Preheat the oven at 200 degrees for 5 minutes, put it in a baking tray and adjust the temperature to 210 degrees for about 10 minutes.

The steps are as follows: Material Preparation:

300 grams of all-purpose flour (20-24 pieces), 40 grams of butter (knead into the dough), 6 grams of salt, 150 grams of water.

150 g butter or flaky butter (wrapped in dough).

1. Mix butter, salt and medium flour.

2. Roll into granules.

3. Add water. <>

4. Knead into a dough, no need to get out of the film.

5. Cut the cross with a knife.

6. Wrap it in wet gauze, wrap it in plastic wrap, and put it in the refrigerator for 1 hour.

7. Slice the butter and put it in the middle of the oiled paper.

8. Fold the oiled paper to the size you want.

9. With the fold side down, use a rolling pin to roll out the butter to the size of butter paper.

10. Roll out the butter as thick as possible.

11. Roll out the loose dough and add the rolled butter.

12. Seal, mouth down.

13. Roll it out.

14. Fold in half.

15. Fold in half, this is 1 4 folds.

16. Put it in the refrigerator for 30-60 minutes, after relaxing, make another 4 fold, if it is hot, put it in the refrigerator for 30-60 minutes, and then roll it out into a 4 millimeter thick long elimination cover square, trim off the edges, and coat the surface with water. If the weather temperature is relatively high, you can refrigerate it for a while, so that the effect of the crisp will be better.

17. Roll it up, refrigerate it for 30 minutes, and cut it into 25g dough.

18. Grease butter in the tart mold.

19. Press the dough to the edge with two thumbs to fill the entire mold.

20. The dough should be one piece higher, and the bottom must be thinner, otherwise the bottom is not easy to crisp, which will affect the taste.

Summary. 11· It's made, and the tart skin is not covered with butter.

Here's how to make plain flour without butter tart crust, oh <>

1· Put all the ingredients except the puff pastry into the bread maker, mix the dough for 20 minutes, put it in a plastic bag after reconciliation, and put it in the refrigerator to relax and set aside.

2· Put 45g of Yu Nian Xi Rent Rice Oil into the microwave oven on high heat for 3 minutes, then pour 50g of low-gluten flour into the hot oil, stir well, cover with plastic wrap and put Zi Zhao into the freezer room for 30 minutes.

3· Take out the dough and roll it out into a square as much as possible.

4· Wrap in puff pastry.

5· Fold it into a small quilt, put it in a plastic bag, and put it in the refrigerator for 10 minutes.

6· Take it out and roll it out, fold it into a small quilt again, freeze it for 10 minutes, and repeat the quilt for a total of 3 times.

7· Take out the small quilt for the last time, roll it out into a square as much as possible, and then roll it into a strip.

8· Put it in a plastic bag and freeze it in the refrigerator for 10 minutes.

9· Cut into pieces. I cut it bigger, after all, I even have a tart base, only 7 small bowls.

10· Roll them out one by one and nest in a small bowl. When you roll it out, you can see that there are many layers. Tomorrow bake and see.

11· It's made, and the tart skin is not covered with butter.

Introduction: Egg tarts are a dessert that can be enjoyed by all ages, but most of the time they are eaten from dessert shops or fast food restaurants. In fact, egg tarts can also be made at home to achieve the effect of crispy on the outside and tender on the inside, and the method is very simple, and the taste is also very diverse.

1. Preparation for making egg tartsWe make egg tarts at home, and the tart skin is best bought directly from outside, which is very crispy and does not need to be made by yourself. In addition to the tart crust, you will also need to prepare whipping cream, milk, egg yolk, condensed milk, low flour and granulated sugar. First, put the whipping cream in a container with milk, condensed milk, and sugar, and slowly stir until the sugar is completely melted.

Then you can pour two egg yolks into it, and then sift the low powder into the liquid, and stir well until it is homogeneous and free of any particles. It can then be sifted through to ensure that it is completely free of particles, so as to ensure that the tarts are soft and tender, and there is no obvious graininess. <>

2. After the egg tart is ready, you can pour the egg liquid into the egg tart skin prepared in advance, don't pour it too full, nine points full can be, leave a certain gap, because in the process of baking, the egg liquid will expand to prevent spillage. Then preheat the oven to 200 degrees, then put the prepared tarts in the middle layer and bake for 20 to 25 minutes. The egg tart made in this way tastes the same as the egg tart on the outside, and it is crispy on the outside and tender on the inside.

Not only can you make plain egg tarts, but you can also add your favorite flavors such as pineapple, banana, red bean, and so on. <>

3. Simple and convenient This method is very simple and convenient, you can try it when you are idle at home, and you will find that you can also make the same egg tarts as outside. In addition, the egg tarts made by yourself are safe to eat for both adults and childrenThere is no need to spend more money to buy egg tarts outside, as long as you want to eat it, you can make it at any time, and you can also make a variety of different flavors. High sleepiness.