Tutorial on how to make an egg tart, tutorial on how to make an egg tart

We are familiar with the fact that we can use the oven to make all kinds of delicious and beautiful egg tarts on weekdays, which are fragrant and attractive, but if there is no oven at home, how should babies make delicious egg tarts? Let's give you a simple trick

Ingredients to prepare: appropriate amount of eggs, whipping cream, milk, sugar, flour, corn starch, salad oil, and chopped pieces of your favorite fruit.

Specific steps to make egg tarts without oven (in case of no ready-made egg tart crusts):

1.Prepare an appropriate amount of eggs, beat them, then add the whipping cream, milk and sugar and stir well. Then sift through a drain (because it is impossible to break up all the eggs) and set aside.

2.Prepare another bowl, add 65g of flour, 30g of corn starch and a spoonful of sugar to mix, slowly add 80ml of hot water to the inside, stir while adding and add a spoonful of salad oil.

3.Slowly knead it into a smooth dough, then roll it into long strips and knead it into small dough of about the same size (if you don't feel good, you can cut it with a knife).

4.Place the prepared dough into the tart mold and press it with your hands until it is thin crust that fits snugly against the walls of the mold.

5.Pour in the egg tart liquid prepared in advance, pour seven or eight percent full, or add fruit cubes according to your own taste.

6.Steam over medium heat for 10 minutes, then turn off the heat, simmer for another 2 minutes, then remove from the pot, let cool only at room temperature and then demold.

This delicious egg tart can be made without the need for an oven. Have you gotten this little skill, let's try it quickly

The tutorial for making egg tarts spikes KFC's delicious egg tarts, and the production method is revealed!

It is said that KFC's egg tarts are delicious, but I ate the freshly baked egg tarts from the snow bell and thought the taste was even better, and every time I went to the store with my family, I would definitely buy their freshly baked egg tarts.

On the weekend, I had the idea of making my own egg tarts. Outstanding!

So, I first went to Shebel to buy a few egg tarts and learn while eating, and happened to see the master making egg tart liquid. (Inner monologue: Zizi, my mother, what do you want.) ）

After buying a piece of pastry and sitting by the window, watching the master bake the egg tart while eating, stealing from the master to learn the art, and writing down the general process with a memo on my mobile phone, I slipped away.

Knowing the general process of making egg tarts, I went straight to the supermarket to buy ingredients! After arriving home, I repeatedly recalled the master's production process, and also searched for some recipes on the Internet to determine the material ratio. It's a joy to move!

Prepare the ingredients and tools you need to use at one time, so you don't have to worry about what you need to do.

Place the basin on the scale and pour in the milk.

Add caster sugar.

Add two whole eggs.

Stir well with a manual whisk.

Add the whipping cream and stir again.

Sift the egg tart liquid and put it in a container, be sure to sift it!

Put it in the preheated oven 200 and bake for about 25 minutes. (I've tried the temperature a few times and may adjust it depending on the oven.) ）

It's baked, so it's even better when it's hot!

The following recipe is developed with reference to the Internet and myself, and the production process does not fully refer to the master of Xuebel.

Milk 100g

25g caster sugar

Whole eggs: 2 pcs.

Whipping cream 65g

10 egg tart wrappers.

Homemade egg tarts. Ingredients - egg tart skin: 125 grams of cake flour, 20 grams of butter, half a spoon of sugar, 1 gram of salt, 65 grams of water, 65 grams of butter (for wrapping); Egg tart liquid: 100 grams of pure milk, 60 grams of whipping cream, 2 eggs, 25 grams of sugar, 1 spoon of condensed milk.

Production method: 1. Make the tart skin first, 20 grams of butter of the egg tart skin will be softened at room temperature, then add low-gluten flour, sugar, salt and water, stir well, knead into a dough, cover with plastic wrap and put in the refrigerator for 30 minutes.

2. Then put 65 grams of butter wrapped in a plastic bag, roll it out into a square after softening, put it in the refrigerator for 30 minutes, then roll out the dough into a larger square, and put the butter in the middle 3. After wrapping the butter, roll it out into a rectangle, fold it like a quilt, put it in the refrigerator for 30 minutes, then take it out, roll it out again, roll it out again, fold it like a quilt, put it in the refrigerator for 30 minutes, repeat it 3 times 4, and finally roll it out into a rectangle, roll it up, and cut it into 12 equal parts5, Put each small dough in the egg tart mold, the cross-section is facing up, and a little flour should be sprinkled on the surface 6, with a big finger, press outward from the middle, the edge can be slightly thicker 7, add milk and sugar to the whipping cream, heat it through water, stir until the sugar melts, slowly add the egg liquid, stir evenly while adding the egg liquid, and finally add the condensed milk and stir evenly, you can filter it again 8, pour the egg tart liquid into the egg tart skin, 8 points full 9, preheat the oven 200 degrees, put in the egg tart, bake the middle layer up and down for 30 minutes, and the time should not be too long, the taste is not delicate enough.

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.

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.

That's how I made the tart:

1. Buy the tart crust and tart liquid from the Internet first.

2. Spread tin foil on the baking sheet, put the tart crust on the tin foil, and pour the tart liquid into the tart crust.

3. Preheat the oven for a few minutes, then put the baking tray in the oven, adjust the temperature and time to start baking the tarts.

There are ready-made tart crusts and egg tart liquid on the Internet, and the egg tart liquid can also be made by yourself, the easiest way is to add eggs to Wangzi milk. You can also add pure milk to eggs and sugar. Pour the tart liquid into the tart crust and place in the oven. Bake at 210 degrees for 15 minutes.

Egg tart wrapper (buy ready-made).

Method:1Start by preheating the oven 170

2.Milk, whipping cream, caster sugar, put in a container until the granulated sugar is dissolved 3Pour in the pre-beaten egg yolk liquid.

4.Stir well and mix the egg and milk mixture.

5.Sift to make the tart liquid delicate and free of bubbles.

6.Pour the egg tart liquid into the egg tart skin, and it can be full for seven or eight minutes.

7.Place in the oven for 170, 30-35 minutes. Made, done.

Ingredients: 250g of light cream, 100g of milk, 3 egg yolks, 60g of sugar, 15g of condensed milk, 15g of low powder

Step 1Prepare fresh milk first.

2.Prepare three egg yolks and beat them.

3.Add sugar and low powder and mix well.

4.Add the milk and mix well.

5.Add the whipping cream, 6Be sure to mix these things thoroughly.

7.Finally, add the condensed milk.

8.Put the mixed ingredients into the tart crust, eight minutes full on it to preheat the oven, first put it in the lowest layer of the oven, 190 degrees for 15 minutes, 10Bake until the tart crust is layered.

11.Transfer to the middle layer at 220 degrees for 10 minutes.

12.Finally, go to the upper layer at 220 degrees for 1 minute, mainly for coloring.

13.The delicious baked egg tarts are baked.

Steps:

1. Spread the tray with grease separator paper and place the egg tart skin in turn and 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!

.Pour the high-gluten flour, low-gluten flour, butter and water into the stirring utensils and mix well at slow speed2Change to fast, beat until the surface is smooth, take out, freeze and relax for 10-20min.

3.Roll out the loose dough and wrap it twice as much as the flake oil, wrap the flake oil in it, and exhaust the air.

4.Roll out the oiled dough and make four equal portions, then fold each of the two sections once in the middle, and then close the two parts together.

5.Repeat the steps of the previous section twice, four folds three times.

6.Roll out the dough into thin slices, roll it up into a cylindrical shape, seal it with plastic wrap, and freeze it for 30min.

7.Take out the frozen dough roll and cut it into thin and thick discs according to the diameter of the roll8Pinch the flakes into the tart molds.

9.Pour the milk and whipping cream together and heat to 50 degrees, add the sugar, stirring gently to dissolve the sugar; Add the egg yolks and stir gently; Add the starch and mix well.

10.The tart liquid is sieved twice to make the egg tart more delicate;

11.Pour the tart liquid into the tart crust and fill it for about 9 minutes.

12.Put it in the Depp oven and bake at 200 degrees for 35min;

Step 1: Prepare all the ingredients you need first, clean the green and red peppers and other ingredients first, and then cut them into small pieces, because it is to be made on the egg tart, so if the pieces of green and red peppers are too large, it will not be easy to put them away. 

Step 2: Choose chicken breasts for chicken, clean them directly and cut them into pieces about the size of green and red peppers, then put Orleans marinade, marinate for an hour, and then put the bell peppers into the chicken when the time is up, add Orleans marinade and marinate again for five minutes. 

Step 3: The tart crust should be thawed first, at a natural temperature, and then completely thawed and then brushed with pizza sauce, which should be evenly brushed.

Step 4: Put the pickled vegetables in the tart skin and put them evenly, otherwise they may not be able to hold them.

Step 5: Sprinkle a layer of grated cheese on top after putting the vegetables and chicken, if the vegetables are not very flat, then the grated cheese will also be uneven, so it is easy for the cheese to flow out when baking, so it is necessary to put the ingredients on the line.

Step 6: Bake in the oven at 180 degrees for 10 minutes.