How can I make a crispy tart crust that is not hard

The temperature setting time of the oven is shorter, and the noodles at the bottom of the puff pastry tart are folded with butter and folded 3 times, and the oil should be suitable.

There are many kinds of tart crusts, and I don't know what kind of tart crust you make. The tart crust for making puff pastry is very good, rich in layers, and each layer is very crispy You can replace shortening with lard, but the effect is not as good as shortening When making puff pastry, if the method is improper or the craftsmanship is not good, the level will be bad. As long as you sprinkle the powder frequently, use the 3,3,4 oil wrapping method, and the lard effect will be very good if the technique is good, but it is recommended not to use it.

You can eat it yourself. As for how much to put in it, it depends on the proportion of how much powder you use. You can go to the Internet to find ingredients and formulas, and the ratio is clear

Simple, the tart crust is just a supermarket Indian flying cake. The person in front of the tart water has already told you.

It may be that you don't have a good relationship with the noodles, or you don't add butter to the noodles, or you can't see that the dust can be washed and woken up in time, or the egg tart is baked for too long, or the heat is not correct, and this situation will appear.

It may be that the tart crust is not completely thawed, the tart is not preheated before putting it in the oven, and the tart liquid is too much and is not baked over the upper and lower heats.

It's because your noodles aren't fermenting. So it's best to leave it in the sun for about 15 minutes. In this way, the noodles will be very good.

The tart crust may not be crispy because the dough is not folded and kneaded repeatedly during the production process, so there is no layering of oil and dough, resulting in the made tart crust not being crispy. It may also be because when baking the egg tart, the egg tart is placed on one of the layers of the oven for baking, resulting in oil accumulation at the bottom of the egg tart, and it is not crispy.

The correct way to bake is to preheat the oven to 200° and then turn on the upper and lower heat (the heating pipes inside the oven). When baking, first put the baking tray on the middle and lower layer (the penultimate layer) and bake for about 20 minutes, and then move the baking tray to the middle layer and bake for about 5 minutes to let the tart water color, otherwise the bottom of the tart is easy to accumulate oil and will not be crispy.

The egg tart is composed of tart crust and tart water, if you want to make the egg tart delicious and delicious, you need to make mille-feuille puff pastry first, the production method of mille-feuille puff pastry is to wrap butter with dough, and then through repeated folding and kneading, it forms hundreds of layers of layering, when baking, the water in the dough is vaporized by high temperature, so that the dough expands under the impact of water vapor to form a layered puff pastry.

First of all, the first situation is that there is oil at the bottom of the egg tart, so everyone looks to the naked eye and feels that the bottom of the egg tart is wet, which is an illusion, in fact, it is normal for the bottom of the egg tart to have oil, because the egg tart skin is generally puff pastry, and oil will be added in the middle of the dough during the production process to achieve the effect of layering, and it is normal for the oil to melt out and flow out after entering the oven.

The bottom of the tart is easy to be soaked by the tart liquid, you can put the baking tray down, and then the temperature is lower, bake the bottom first, and the top is easy to color, and then the tart liquid is not easy to soak the bottom of the tart.

If the tart crust is not done, you can directly grasp the crust with your hands.

Reason: Using the wrong flour. The tart crust is made of low-gluten flour, and the tart crust made is not precise, will not have much toughness and will not be hard.

Ingredients: cake flour, butter, caster sugar, salt, water.

Method: 1. Mix the low-gluten flour, sugar and salt, put it in the warm and softened butter, pour in water, and knead it into a smooth dough.

2. Wrap the dough in plastic wrap and put it in the refrigerator for 30 minutes.

3. Put the butter in a plastic bag and arrange it.

4. Use a rolling pin to roll out the Huang Xidouan oil into thin slices, roll it out, and put it in the refrigerator to refrigerate.

5. Take out the dough and butter sheets, put the dough on the cutting board and roll out the dough into a dough sheet slightly larger than the butter sheets.

6. Put the butter in the middle of the dough sheet or take it, turn the dough sheet in four directions, wrap the butter sheet, press the interface, and tighten the interface.

7. Turn the dough sheet over and close it downward. Roll the dough sheet slowly into a rectangle, and fold the dough sheet in half four times after rolling.

8. Wrap the folded dough sheet with plastic wrap and put it in the refrigerator for about 20 minutes.

9. Cut the refrigerated dough into small rolls and put it in the egg tart mold.

10. Use two thumbs to pinch the small roll into the shape of an egg tart mold.

I like to eat egg tarts very much, the crispy tart skin with the milky filling is really delicious, I often eat a box by myself, and today I will teach you a trick how to make delicious egg tarts in the microwave. Don't want to go out in the hot summer and want to eat delicious egg tarts? Feeling like it's a hassle to preheat your oven?

So let's learn it quickly, it's easy!

Ingredients: Egg tart crust, 150g whipping cream, 75g milk, 4 eggs, 3g cornstarch, 40g powdered sugar.

Method:1Beat the egg yolk with a manual whisk until the egg yolk paste is uniform and fine, then add the sifted cornstarch and stir until it is a paste without dry powder.

2.Add milk and powdered sugar to the whipping cream and stir well.

3.Mix the materials of step 1 and step 2, mix evenly and pass through two sieves, and the purpose of sieving is to filter out large bubbles in the paste substance and raw materials that are not fully mixed and uniform.

4.Defrost the tart crust for 15 minutes and sprinkle in a little honey peas.

5.Then inject the tart liquid into the tart skin, pay attention to keep it in a state of eight full, and avoid the tart liquid from overflowing during the baking process.

6.Put it in the microwave, turn it to the grill mode, and heat it for 20-25 minutes (if you are afraid that you will not be able to master the heat, you can watch it once in 10 minutes).

The tarts can be heated in the microwave for about two minutes. Generally, the easiest and quickest way to heat egg tarts is to heat them directly in the microwave oven, and many people have reported that the tart skin becomes less fluffy after being heated in the microwave. It is not recommended to bring the tin foil into the microwave oven to heat it, and remove the tin foil when heating the egg tart.

If the microwave oven is multi-functional, it is generally possible to heat it for about 10 seconds in the "grill" or "baking" category. If it's a normal single-function microwave oven, heat it for two minutes.

Cooking step 1: Separate the egg yolk and beat the yolk. 2After beating the eggs, set aside. Mix the whipping cream, milk and sugar, if you use granulated sugar, heat the milk whipping cream over low heat until the sugar melts, add sugar without heating, stir well.

3. Cool the milk whipping cream mixture to room temperature, and if it is cake flour, it is best to sift it in. Stir well, add the egg mixture and condensed milk, and mix well. 4 egg tart water only needs to be filled with seven or eight points full, if there is too much it will overflow, the best is to use a 15ml measuring spoon, two spoons is the amount of an egg tart.

It is best to pass the tart water through a sieve so that the tart will be smooth. 5. There are two grilling modes in the microwave oven, one is a combination with a microwave and an oven, and the other is an oven only, it is best to open the combination mode for 10 minutes first, and then turn on the oven mode for 5 minutes. If you can't use up the tart water, you can put it up and freeze it in the freezer layer, and when you want to use it, you can thaw it, and the taste will not change.

Is the reason why the egg tart crust is not crispy and Shichang is changed? The main reason is that the dough is not kneaded and folded repeatedly during the production process, so that the dough and oil do not form layers, and finally the tart crust cannot be shortened. Or during the baking of the tart, put the tart on one of the layers of the oven, so that a lot of oil accumulates at the bottom of the tart, and it cannot be better shortened.

The oven should be preheated to 200 degrees, and then the mu should be baked for about 20 minutes on the penultimate layer, and then put on the middle layer for five minutes, so as to achieve better results.