How do you make a simple and delicious egg tart?

It's a bit of a hassle to do it at home! After reading the method I introduced, you may go to buy egg tarts and eat them. 1. Materials:

A Tart Ingredients: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaked margarine (wrapped in, that is, vegetable butter), about 150 grams of water (gradually add according to the softness and hardness of the dough, do not pour it all at once). b Egg tart water material:

210 grams of fresh cream, 165 grams of milk, 15 grams of cake flour, 63 grams of caster sugar, 4 egg yolks, 15 grams of condensed milk (you can decide whether to put or not according to taste.) After the condensed milk is added, the milky taste of the egg tower water will be more fragrant. 2. Mix high and low flour, ghee and water and mix into a dough.

Don't pour all the water into it at once, add it gradually, adjust the softness and hardness of the dough with water, and knead it until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let loose for 20 minutes. 3. Wrap the flake Ma Qilin tightly with plastic film, and beat it with a french pin to make Ma Qilin thinner.

In this way, Ma Qilin has good ductility. Don't open the plastic sheet, use a dough pressure stick to roll out Margilyn thinly. After thinning, the softness and hardness of Ma Qilin should be basically the same as the hardness of the dough.

Remove Margilyn and set aside. 4. Apply thin powder on the cutting board, and roll the loose dough into a rectangle with a dough pin. 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. 5. Put Ma Qilin in the middle of the dough sheet 6. Fold the dough sheets on both sides to wrap Ma Qilin. Then pinch one end to death.

From the pinched end, press the dough sheet from top to bottom with the palm of your hand. When you press to the bottom end, pinch that end to death as well. Roll out the dough sheet in four folds like folding a quilt, gently tap the surface of the dough sheet with a dough pin, and then roll it out.

This is the first quadruple fold. With the opening of the four-folded dough sheet facing outward, gently tap the surface of the dough sheet with a dough pin again, roll it out into a rectangle, and then fold it four again. This is the second quadruple fold.

After four folds, wrap the dough tightly with plastic wrap and relax for 20 minutes. 7. Roll out the three-folded dough sheet again and roll it into a dough sheet with a thickness of 20cm and a length of 35-40cm. Use a wallpaper knife to cut off the excess edges for shaping.

8. Roll up the dough sheet starting from the longer side. 9. Wrap the rolled rolls in plastic wrap and put them in the refrigerator for 30 minutes to relax. 10. Cut the loose dough roll into slices with a thickness of about 1cm with a knife.

11. Dip it in flour, then dip it on the flour side up and put it in an unoiled tower mold. Use two thumbs to pinch it into a tower mold shape. Then the mold is loaded after applying oil to the mold.

12. How to make egg tart water: 1. Put the fresh cream, milk, condensed milk and sugar in a small pot, heat it over low heat, stir while heating, and remove it from the heat when the sugar is dissolved, and let it cool slightly; Then add the egg yolks and stir to combine. 13. Finally, pour the egg tart water into the mold and bake.

Portuguese-style egg tarts are delicious and simple to make, and the specific method is as follows:

Ingredients: 60 grams of milk, 100 grams of whipping cream, 10 grams of condensed milk, 1 egg, 1 egg with local yolk, 15 grams of caster sugar, 10 grams of tart skin.

1. Add the eggs and egg yolks to caster sugar and stir well, add milk, light cream and condensed milk and mix well.

2. Sieve the egg tart liquid at least twice to make it more delicate.

3. Preheat the oven to 200 degrees five minutes in advance.

4. Put the egg tart skin on a baking tray, pour in the egg tart liquid for 8 minutes, send it to the middle layer of the oven, and bake at 200 degrees for about 25 minutes.

5. The surface of the egg tart is caramel colored, and the egg tart skin can be baked if it is golden and orange. Argument to the end.

【Delicious egg tart】1Knock 3 eggs and 1 egg yolk into a bowl and stir wellGet some sugar water 3

Pour half a cup of egg yolk liquid sugar water into a container and stir it into the refrigerator for 4Mix ghee, a pinch of salt, baking powder, flour and an appropriate amount of water, mix into a dough, divide into 12 equal portions, and press into a round shape5Put the flattened dough in the tart mold and set the sides 6

Remove the egg yolk liquid from the refrigerator, pour into the tart crust and put it in the oven (200 degrees, 20 minutes).

Beat the eggs first, then pour milk and sugar into another bowl, then add the beaten egg mixture and stir, then strain it, pour it into the prepared tart skin, and bake it in the microwave for a while.

How do you make egg tarts delicious? Start by preparing warm milk, then beat in two eggs, sift them twice, pour them into the egg tart crust, put them in the oven, and you're good to go.

How to make egg tarts? Prepare 200 grams of warm milk, add two eggs, 30 grams of sugar, stir well, strain twice, pour into the tart crust and put it in the oven.

Fruit tarts, eggs are no less than in any case.

Egg yolk crisp refers to the trap cake with the filling exposed, which is relatively covered by the crust on the surface, and the trap cake with the sealing --- pie. Egg yolk crisp was first popular in Europe and later spread to the mainland via Hong Kong, China. Egg yolk crisp contains more body fat, but it contains a lot of unsaturated fat.

For patients with cardiovascular and cerebrovascular diseases, it is not suitable to take too much egg yolk crisp. Now let's introduce the recipe of Portuguese tart.

The tart has a sweet taste and is mainly made according to the baking process, which takes about 50 minutes, and the processing process is easy to learn. First of all, prepare a variety of foods in advance, you need 10 egg tart skins, 100 grams of fresh cream, 2 taels of milk, 2 raw eggs, 10 grams of low-gluten flour, and one tael of sugar. Pour the milk, whipped cream and sugar into a bowl and stir well and heat.

Heat until the sugar is completely dissolved. Crush the raw eggs and leave only the yolks, pour the yolks of the 2 eggs into the bowl that just contains the milk and whipped cream, and then sprinkle the low-gluten flour evenly on the surface layer, and then mix, be sure to stir evenly. Then sieve the solution to sieve the powder, and after sifting out the oversized particles, the remaining mixed liquid is the tart water, which is set aside.

Place the tart crust in a baking tray and pour the tart water into the 10 tart crusts one after another, making sure to note that each tart crust is only 7 points full, so you don't have to pour it too full. Otherwise, it will ripple out in the case of baking. Place the small oven and then the baking tray with the egg yolk crisp on the middle and high level of the electric oven to 210 degrees for around 30 minutes, mainly at the level of the egg yolk crisp.

It is enough to have a focal point on the surface of the baked egg yolk crisp, and then turn off the heat, so that a delicious and authentic Portuguese tart is ready. Remind friends to pay attention to a point, the calories of egg tarts are relatively high, like that egg yolk crisp, the calorie value is equal to the calories of a bowl of rice, so you must grasp the amount you take, otherwise it is very easy to eat too much and gain weight.

Fruit tarts, eggs are no less than in any case.

Egg tarts are delicious and easy to learn.

Super simple egg tarts, only three eggs, a bottle of wangzai, you can make a child.

Ingredients:

10 egg tart wrappers + 200ml of pure milk + 5 eggs + appropriate amount of white sugar + appropriate amount of whipping cream;

Steps: 1. Spread the tray with grease separator paper and put the egg tart skin in turn to let it thaw naturally.

2. Next, prepare egg tart liquid, 200ml of pure milk, 5 eggs, an appropriate amount of white sugar, and you can also add an appropriate amount of whipping cream, but I didn't add it this time.

3. Pour the milk into the pot, add the white sugar, and slowly heat until the sugar is completely melted, then turn off the heat, be careful not to let the milk boil.

4. Use an egg separator to separate the egg yolk from the egg white, and beat them in turn with a hand mixer.

5. Pour the egg yolk liquid into the warm milk and stir well, then pour the egg white liquid into it in turn and stir well, and then filter it through a strainer more than three times, without bubbles, the egg tart liquid is ready, this amount can make about 18 egg tarts.

6. Turn on the oven and heat it up and down 200 degrees, turn on the circulating air function and preheat it for 10 minutes, and at the same time preheat the oven, put the egg tart liquid into the egg tart skin in turn, and it will be nine minutes full.

7. Put the baking tray with the egg tarts in the middle of the oven at a temperature of 200 degrees for 25 minutes.

8. The egg tart is freshly baked!

This makes tarts for small children to be able to eat four at once.