Simple ways to make egg tarts at home, 10 simple ways to make egg tarts at home

Egg tart recipe five.

Take an appropriate amount of flour, add egg yolks, water, milk and a little sugar, mix well and knead into a dough and set aside. Then beat a few eggs into egg liquid, then add milk, white sugar into egg liquid and stir well, in the dough that was just put aside, cut it into an even dough with a hand or knife, put it in the egg tower mold, there is no mold, use a small cup to make it, but it should be heat-resistant, squeeze the dough into the inside and evenly make a layer of crust, and finally pour the egg liquid into it, pour it into seven minutes full (to prevent it from spilling out during the heating process) and then put it in the oven and bake it.

The complex and professional method is: materials:

skin - 3 2-2 cups cake flour, 1 egg, 3 tablespoons milk powder, 1 4 tsp baking flour, 1 2 cups cream, 1 4 cups sugar;

Filling - (a) 4 eggs, 3 4 cups milk, 3 vanilla flakes (crushed), (b) 1 2 cups sugar, 1 2 cups water, 1 4 tsp salt.

Production method: 1. Beat the cream until it is soft, add sugar and eggs and beat until milky white, pour in flour and milk.

Mix flour and flour, knead into dough, cut into 20 small pieces, sprinkle some dry powder, flatten, and place in the model to compress.

2. After the sugar, water and salt are boiled, remove from the heat, add the beaten and filtered (a) material, mix thoroughly, and pour it into the model that has been put into the skin.

3. Bake in the oven at 180 degrees Celsius for about 15 minutes, when the egg juice is slightly solidified (about 12 minutes), turn off the heat, simmer the lid with a baking sheet, and bake for another 3 minutes before taking out.

The most troublesome part of egg tarts is to make egg tart skins, which are often thankless and not crispy.

The easiest way is to buy ready-made frozen egg tart skins, and when you come back, you can make your own egg liquid, and you can also put preserved fruits in it, and finally put it in the oven, and bake it out to be better than KFC.

Eggs: 3 Milk: 180 grams Egg tart crust: 12 Sugar: 30 grams.

1.Put the milk and sugar in a pot and heat it, it doesn't need to be too hot, just warm it, as long as you can melt the sugar, put it on the side and let it cool for later use.

2) Beat the eggs, add the cooled sugar milk and stir well.

3: Take a large bowl, put a blind sieve on it, sieve it, and the impurities of the egg pieces will be gone, leaving a delicate egg liquid, so that the egg tart liquid will be successful.

4: Pour the finished egg tart liquid into the egg tart limb into the empty skin one by one, pour eight points full, if you love to eat delicate egg hearts, you can also pour nine points full, the main thing is not to let the egg liquid remain, don't waste it, and the rest can be evenly added one by one.

5: Put it in the middle of the oven, adjust the temperature to 220 degrees above and below, and bake for 20 minutes.

6: Bake until the egg tart is slightly browned, and the taste is ......

250 grams of butter, 140 grams of sugar, 480 grams of flour (sifted), 1 egg, 10 grams of wheat grass powder (sifted), 450 ml of water, 175 grams of sugar, a little green pigment (can be added or not), 5 eggs, 60 ml of fresh milk, 50 ml of fresh wheat grass juice.

Steps: 1. Pour butter, sugar, wheat grass flour and flour into a food blender and mix well at low speed;

2. Then add the eggs and beat all the mixture into a dough;

3. Put the dough into the model, press out multiple round die dough, and set aside.

Stuffing method. 4. First boil the water and sugar together, turn off the heat, add green pigment and wheat grass juice, mix well, and let cool;

5. Gently beat the eggs, add fresh milk, beat evenly, then add the wheat grass juice that has been cooled, mix well, filter it, and put it in the refrigerator to cool;

6. Pour the cooled wheat grass mixture into the prepared round mold dough and bake at 200 for 30 minutes.

Sugar, salt, milk powder, butter, puff pastry (macherin flakes), flour (high-gluten flour), rolling pin.

1. Cut the large pieces of butter into small cubes.

2. Put a teaspoon of salt in the flour. Two, three, or four scoops of sugar. There is also butter cut into cubes.

Mix well with flour. With milk and dough note: when mixing dough.

Milk or water is poured in little by little. Don't pour a lot at once. Rub a little.

3、.Roll out the dough into thin slices; 2.Clip the puff pastry (macherin slices) inside.

4. Together. Pay attention to the edges to close well. Otherwise, the macherin shortening will flow out when rolling.

The shortening flakes should be slightly stiffer to wrap well. If it is too soft, it is almost melting. As soon as it is rolled out, the oil flows out.

When rolling, the strength must be mastered well, if the rolling is not good, the oil will flow out of the dough. After rolling into thin slices. Fold the two sides in half, and then fold the two pieces in half together.

In this way, put it in the refrigerator and wake up to loosen the ribs, so that the layers will be fluffy and will not be pressed together. If you don't have time, you can leave it in the fridge, but the fluffy effect is not so good.

5. Stack the gang into a lot of faces. Roll out thick;Then roll it up; Refrigerate for 30 minutes; After refrigeration, take out the mille-feuille puff pastry roll and cut it into small rolls of uniform size.

6. After cutting the small roll, pick up a small roll and dip it in flour; 2.Add the tart mold with the floured side facing up; 3.Use two thumbs to knead the small roll into the shape of an egg tart mold, and let the tart skin rest for 20 minutes.

7. Materials: sugar, condensed milk, cream, flour, eggs, milk; 2.Method:

Pour whipped cream, milk, sugar, condensed milk in a bowl, heat and stir constantly until the sugar is all dissolved. After cooling to room temperature, add egg yolk and cake flour, stir well, and sift to make tart water. Put the stirred tarts well in water.

Pour into the tart crust.

8. Put it in a baking tray and bake it in a preheated oven, about 200-210 minutes, about 25 minutes, until the surface of the tart water has a focal point.

9. After baking, cut some fruit, and then bake it for 20 minutes.

Ingredients: 200 grams of pure milk.

2 eggs.

Two teaspoons of condensed milk about 5 grams.

White sugar: About one and a half spoonfuls.

12 egg tart wrappers.

The preparation of the simple version of the egg tart for the family.

Take out the tart crust and thaw it.

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Mix the milk with sugar, if it is not good to melt, stir through the water, the sugar can melt, add two small spoons of condensed milk, and stir well.

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Crack two eggs into a bowl and beat well.

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Pour the egg mixture into the milk and mix well.

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Sift on both sides, pour in the tart crust, preheat the oven at 200 degrees for five minutes, put the tarts in the oven and bake at 200 degrees for 20 minutes.

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Tips:

Ingredients: 10 egg tart wrappers + 200ml of pure milk + 5 eggs + appropriate amount of white sugar + appropriate amount of light 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, or an appropriate amount of whipping cream.

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!

Add egg yolk, sugar, water and milk in proportion, then put the egg tart in the skin and put it in the oven at 230° for 20 minutes.

Which home makes, first of all, there is an egg tart tart, and then, the egg dumplings are very delicate and even, and put more water in them, so that the egg tarts are very tender, and then, put these wells in the rabbit and put them in the rabbit, and put them in the steamer to steam and roast.

Egg tarts are homemade from the skin.

A lot of friends just played baking and made egg tarts, I thought they were so good, I didn't dare to touch the egg tarts for a long time, and later I learned that they were all bought skins. It is emphasized here that the egg tart skins sold outside are all vegetable ghee, all of which are trans fatty acids, so don't eat them, and would rather make some egg tarts without crispy crisp. Be diligent and make crispy ones.

Ingredients: All-purpose flour (20-24 pieces), 300 grams of butter (kneaded into the dough), 40 grams.

Salt 6 grams. Water 150 grams.

Butter or flaky butter (wrapped in dough) 150g tart liquid.

Whipping cream 220 grams.

Milk 150 grams.

Sugar 40 grams.

Condensed milk 15 grams.

Egg yolks 4 pcs.

Egg tarts are homemade recipes starting from the skin.

Mix butter, salt and medium powder.

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Roll into granules. To add water, click to enter **Description.

Knead into a dough without the need for a film.

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Cut the cross with a knife.

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

This time I used Alp fermented butter, sliced it, put it in the middle of the oiled paper, and folded it to the size I wanted.

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With the fold side down, use a rolling pin to roll out the butter to the size of a butter paper and roll out as thick as possible.

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

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Seal, mouth side down.

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Fold in half and fold in half, this is 1 4-fold.

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Put it in the refrigerator for 30-60 minutes, after relaxing, make another 1 4 fold, if it is hot, put it in the refrigerator for another 30-60 minutes, and then roll it into a 4 mm thick rectangle, 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.

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Roll it up, refrigerate it for 30 minutes, and grease it in a tart tart mold of 25g of dough.

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Press the dough to the edge with two thumbs to fill the entire mold, click to enter a description.

The dough should be one piece higher, and the bottom must be thinner, otherwise the bottom is not easy to crispy, which will affect the taste of the egg yolk and the sifted low flour mixture.

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Whipping cream, milk, condensed milk, sugar mixture, heat until the sugar is completely combined. I used the microwave for 1 minute and 20 seconds, please click to enter **Description.

Then add to the egg yolk, stir well, sift and set aside.

Put the tart liquid for 7 minutes.

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Preheat the oven to 200 degrees and bake for 25 minutes, medium to upper level.

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Roasted until there are spots, it is bulging when it comes out of the oven.

Beautiful bottom. Please click Enter a description.

Crispy and glutinous, very delicious.

Tip: The most important thing in opening the crisp is to pay attention to the consistency of the softness and hardness of the dough and butter, so that the layers look good. Don't have too much tart liquid, it will slip out. The temperature is higher.

Flour, milk, eggs.

1. Beat two eggs in a bowl.

2. Add a spoonful of sugar.

3. Add 200g of milk and stir thoroughly.

4. Filter in a filter.

5. Put the filtered one into the tart bowl.

6. Bake in the oven at 210 degrees for 10 minutes.

【Purple Sweet Potato Tart】(10 pcs).

Egg tart crust: 125 grams of cake flour, 1 egg yolk, 70 grams of butter, 30 grams of caster sugar, 15 grams of milk.

Egg tart liquid: 110 grams of whipping cream, 80 grams of milk, 1 whole egg, 1 egg yolk, 40 grams of powdered sugar, 1 small purple sweet potato.

Production process: 1. First make the tart crust. Cut the butter into small pieces and soften thoroughly (the softened butter can be poked out with a finger to make a hole). If the butter is not softened completely, it may splash or gather on the beaten head when whipping).

3. Sift the low-gluten flour and sift it into the butter. Mix well with a spatula so that the flour and butter are well mixed to form the dough.

4. Divide the dough evenly into 10 portions. Each small portion of dough is kneaded round in your hands.

5. Put the round small dough into the egg tart mold (the mold does not need to be brushed with oil), and use two thumbs to knead the dough into the shape that fits the egg tart mold, so that the bottom of the egg tart is ready. Set aside the bottom of the tart and set aside (let it sit for more than 30 minutes).

When pinching, pay attention to the thickness to be even, the most common mistake is to pinch the bottom very thick and the surrounding area thin. Try to make sure that the bottom and edge are the same thickness.

The edge of the tart crust should be slightly higher than the edge of the mold, but not too high.

6. Then you can prepare the egg tart liquid. Treat the purple potatoes first. Wash and peel the purple potatoes and cut them into small pieces.

7. Put it in a steamer and steam it over high heat for 15 minutes to steam the purple potatoes until soft. Then remove from the steamer and set aside.

8. Pour the whole egg (whole raw egg, raw yolk, powdered sugar) in a large bowl. Whisk well with a whisk, add milk and whipping cream and beat thoroughly.

9. Sieve the mixed liquid and the egg tart liquid is ready.

10. Put 2 small pieces of steamed purple potatoes in the bottom of an egg tart.

11. Then pour in the egg tart liquid. 9 points full. Bake in a preheated 200 °C oven for 15-18 minutes until the tart liquid is completely solidified and puffed up, and the tart skin is golden brown (please adjust the baking temperature and time according to the actual situation of the oven).