What is the tart crust made of and how is it made?

Ingredients: Egg tart crust ratio: 300 grams of all-purpose flour, 3 grams of salt, 40 grams of butter, 110 ml of water, 150 grams of butter (wrapped) Egg tart liquid: 4 eggs 180 grams, 15 grams of powdered sugar, 150 ml of pure milk

Egg tart crust supermarket has ready-made.

1.Ingredients: 12g butter, 8g butter, 75g cold water, 150g cake flour. Pour cake flour into a basin and add butter ,..

2.Knead the dough, cover with plastic wrap, refrigerate for an hour and remove. Roll out the dough and apply butter and roll it up.

3.Put plastic wrap on the rolled bread, put it in the refrigerator for half an hour, then take it out, cut it into a centimeter of dough, and put it in a mold with a thin middle.

Ingredients: 80 grams of butter, 100 grams of cake flour, 30 grams of powdered sugar, 10 grams of egg whites, 1 gram of salt, custard sauce, 3 egg yolks, 75 grams of fine sugar, 25 grams of cake flour, 250 grams of milk, 10 grams of butter, and strawberries to taste.

Preparation of strawberry crispy egg tart.

Prepare the tart crust ingredients, the butter softens at room temperature in advance, and can be easily pressed down with your fingers.

Put the powdered sugar and cake flour in the butter, mix well with a spatula, add the egg whites and salt, and stir well.

Knead the dough evenly by hand and put it in the refrigerator for more than half an hour.

Remove the refrigerated dough and divide into 12 equal portions.

Take a portion of dough, knead it round, flatten it, put it in a chrysanthemum-edged egg tart mold, and press it with your fingers in a circle until it is fully shaped. Once all the tart crusts are ready, arrange them in a baking tray and use a fork to prick rows of small holes in the bottom of the tart crust. In the oven, 180 degrees on top and 160 degrees on bottom, preheat and bake for about 18 minutes.

After the tart crust is baked, it is demolded and let cool for later use. Prepare the materials for custard sauce and garnish. Custard sauce making:

After the egg yolk is beaten, add half the amount of sugar, stir until the color becomes lighter and the volume becomes larger, then add the sifted flour and stir well. Add the other half of the milk to the sugar and pour it into the milk pot, stir until it boils, then slowly rinse into the batter, stirring as you pour, and finally sifting the batter again. The sifted batter is then poured into the milk pot and heated, stirred until smooth, then added butter, stirred well until thick, and then left to cool.

Put the cooled custard sauce into a piping bag, squeeze it into a tart and top with fresh strawberries.

Step 1: Soften 20 grams of butter at room temperature, mix with 110 grams of cake flour, 15 grams of cake flour, 1 gram of caster sugar, 1 gram of salt, and 60 grams of water to knead into a smooth dough. Put the dough in a plastic bag and put it in the refrigerator to relax for 20 minutes (using a plastic bag is afraid of air drying, and refrigerating is to relax the dough and prevent the butter from melting).

Step 2Put 90g of butter in a plastic bag, roll it into flakes and refrigerate it for 20 minutes. (It's not too easy to roll, it's very easy to break the bag when rolling, I first make the butter into small pieces, and then roll it out).

Step 3: Remove the dough from the refrigerator and roll it out into rectangular sheets.

Step 5Then turn the dough sheet over and fold it like a quilt. Refrigerate for 15 minutes, then roll out into flakes again and repeat the quilt folding steps. Repeat three times. (Note that you need to refrigerate every time, this time I just left it in the frozen layer for about seven or eight minutes.) ）

Step 6After the last refrigeration, take it out and roll out the dough sheet into a rectangular sheet of about thickness and roll it into a cylinder shape along one side.

Step 7: Cut the rolled cylindrical shape into 1cm small pieces and press on both sides of the adhesive surface.

Step 8: Roll out into slices, preferably with a small nest.

Step 9: Press the rolled dough sheet into the tart mold and let it sit for 15 minutes. (The placement is to prevent the tart from shrinking after adding the tart liquid again).

Step 10: Pour in the tart water for seven or eight minutes (the tart water production will not be described in detail, there are many tutorials for beans and fruits).

Step 11Put in the oven at 220 degrees, top and bottom, 20 minutes. The hot tarts are ready. I added yellow peaches! (Note: The oven needs to be preheated 5 minutes in advance).

If it helps you, can you help with it, thank you.

<> tart crust is an edible shell made of low-gluten flour, high-gluten flour, ghee (butter is also acceptable), maci-linch, water, and egg tart molds, which are used to wrap the edible shell of the egg tart liquid. The process of making tart crust is to make a pair of dough and ghee layer by layer, and the process is very complicated, and it is necessary to master the heat of firing.

<> egg tart crust is an edible shell made of low-gluten flour, high-gluten flour, ghee (butter is also acceptable), maci drench, water, and egg tart mold, which is used to wrap the egg tart liquid. The process of making the tart crust is made by layering the dough and ghee, which is very complicated, and the production needs to be held by the palm of the liquid until the firing heat.

Egg tart crust is an edible shell made of cake flour, cake flour, ghee (butter is also acceptable), maciferin, water, and egg tart mold, which is used to wrap the egg tart liquid. The upshift is made of dough and ghee layer by layer, the process is very complicated, and the production needs to master the firing heat. <

Egg tart crust is an edible shell made of cake flour, cake flour, ghee (butter is also acceptable), maciferin, water, and egg tart mold, which is used to wrap the egg tart liquid. The process of making egg tart crust is made by layering dough and ghee layer by layer, and the process is very complicated, and it is necessary to master the auspicious heat of the side laughing and firing.

How to make egg tart crust:

Ingredients: 200g flour, 140g light cream, 50g water, 10g corn starch, 100ml milk, 2 egg yolks, 80g corn oil, 40g sugar.

g Flour and corn oil 50g knead into an oil skin, 100g of flour, 30g of corn oil, 50ml of water knead into a water skin, let stand for a while. br>2. Roll out into a thin skin respectively, the oil skin is on the top, the water skin is on the bottom, and the water skin is wrapped on the oil skin. br>3. Fold in half.

BR>4. Fold it in half many times and roll it thin. br>5, press the circle. br>6. Press it with your hand to make the tart crust.

br>7, 2 egg yolks, 140g of whipping cream, 100ml of milk, 40g of sugar, 10g of corn starch and stir well to make egg tart liquid. br>8, pour 8 points full. Bron, put the baking tray in the middle layer and bake for about 30 minutes. Bake well.

How to make egg tart crust:

Ingredients: 110 grams of butter, 110 grams of cake flour, 15 grams of cake flour, 1 gram of caster sugar, 1 gram of salt, 60 grams of water.

How it works: 01.Mix the butter with cake flour, cake flour, caster sugar, salt, water and knead into a smooth dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 20 minutes.

02.Put 90 grams of butter in a plastic bag, roll out into flakes with a rolling pin, put in the refrigerator for 20 minutes, remove the previously mixed dough from the refrigerator, and roll out into rectangular flakes with a rolling pin.

<>03.Take out the refrigerated butter, wrap it, wrap the two sides of the dough like a quilt (all the positions above the butter are guaranteed to be two layers), and then turn the dough sheet over and fold it like a quilt. Refrigerate for 15 minutes and remove, then roll out into sheets again and repeat the quilt folding step for a total of three times.

04.Refrigerate and take out the last time, roll out the dough sheet into a rectangular dough sheet with a thickness of about one, roll it into a cylinder shape along one side, cut it into 1cm small pieces, and press the sticky noodles on both sides.

05.Roll out the small squeeze into flakes with a rolling pin, preferably with a small nest, and then press it into the tart mold and leave it for 15 minutes.

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 ingredients: 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. ）

1. 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.

2. 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.

3. Apply thin powder to 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.

4. Put Margarine in the middle of the dough sheet.

5. 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.

6. 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.

7. Roll up the dough sheet starting from the longer side.

8. Wrap the rolled dough rolls in plastic wrap and put them in the refrigerator for 30 minutes to relax.

9. Cut the loose dough roll into slices with a thickness of about 1cm with a knife.

10. Dip it in flour, then put the flour-stained 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.

11. How to make egg tart water: 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. 12. Finally, pour the egg tart water into the mold and bake.

1. Egg tart crust is an edible shell made of low-gluten flour, high-gluten flour, ghee (butter can also be used), margie, water, and egg tart mold to wrap the egg tart liquid.

2. How to make egg tart skin: Pour the ingredients other than the marqi rinse into a large container, add water little by little, and form a smooth dough as soft as an earlobe, and then wrap it in plastic wrap and relax for 30 minutes. Place the margion in a plastic bag or between 2 layers of plastic wrap and flatten it with a rolling pin, or cut it into slices with a knife and roll it out into a square sheet about 5 mm thick.

Roll out the loose dough into a dough that is as wide as the marquet and 3 times as long, place the marquet in the middle of the dough, fold the dough on both sides in the middle, wrap the marqilin completely and pinch the edges. Rotate the dough wrapped in a margisin 90 degrees and roll it out thinner with a rolling pin. Preheat the oven at 220 degrees for 10 minutes, then put the dough in the middle of the oven and bake at 220 degrees for 20 minutes.

Unsalted butter (tart crust) 62g Sugar (tart crust) 32g Cake flour (tart crust) 125g Cream cheese (tart filling) 120g Whipping cream (tart filling) 46g Accessories salt (tart crust) 1 g Egg yolk (tart crust) 10g Whole egg (tart crust) 25g Milk (tart filling) 33g Sugar (tart filling) 33g Corn starch (tart filling) 2g Egg yolk liquid (surface color) Appropriate amount.

1.Cut the butter into small pieces and melt at room temperature, add caster sugar and 1g salt.

2.Beat with an electric whisk until the color is whitish and the butter is feathery.

3.Beat with an electric whisk until the color is whitish and the butter is feathery.

4.Add to the butter in three times and beat, each time you add it, stir evenly with an electric whisk on medium speed, and repeat the operation.

5.Until the butter is swollen.

6.Sift the cake flour and add it.

7.Press with a scraper until the dry powder disappears.

8.Roll the mixed dough into a 4mm thick rectangular dough with a rolling pin, put it in the refrigerator and freeze it for about 30 minutes.

9.After freezing, take the dough out of the refrigerator, and if you feel that it is too hard, you can warm it up a little and then use a round shape to die-cut it. Cut it in a small root dwelling mold to come.

10.Put the round slices into the egg tart mold, wait for the dough to become slightly lower, and press with the thumbs of both hands until the dough is close to the mold. To prevent the tart from bulging during baking, poke small holes with a toothpick or fork.

Preheat the oven at 170 degrees, place the tower in the middle and lower layers, bake for about 18 minutes, set the temperature according to your own oven, and after baking, remove the baked and shaped tower skin from the mold.

11.Take the cream cheese and cut it into small pieces, put it in a basin, pour in 33 grams of caster sugar, here Chubby uses Ai's Dawn's cream cheese, if there is a mascarpone, you can also put it, Chubby tried two together to put it tasted great. The two types are 90 grams of Dawn cheese and 30 grams of mascarpone.

12.Add the whipping cream and milk in three portions and beat well with an electric egg maker. Each time, wait for the cheese to absorb the liquid before adding it a second time to avoid separating the oil and water.

13.Sift and add the cornstarch and stir again.

14.The filling is ready like this.

15.Squeeze the filling into the baked tart crust and put it in the refrigerator for about 1 hour.

16.After freezing, take an appropriate amount of cold water and egg yolk liquid.

17.Use a small brush to brush the egg yolk liquid on the surface of the cheese to color, brush a layer of water around the tart crust with clean water to prevent burning, the oven is hot to 180 degrees, and bake in the oven for about 10 minutes, as long as the surface is golden brown, so set the time according to your own oven. Note here that if it takes too long, the filling will not flow and will solidify directly.