Egg tart crust Egg tart water recipe

Baking is easy to learn how to make dessert tarts at the entry level, and if you want to eat them at home in the future, let's learn to make egg tarts together

formulation

Egg tart water: milk (80g), caster sugar (25g), whipping cream (180g), egg yolk (3 pcs)

Egg tart skin: low fine powder (135 grams), high fine powder (15 grams), butter (20 grams), Ma Qilin (100 grams), water (75 grams) [Ma Qilin: refers to artificial butter, it is recommended to use animal butter, which is better for the body]

How to make tart water

1. Prepare the required materials.

2. Weigh out the amount of milk and whipped cream.

3. Add sugar to 40 grams of milk and mix until dissolved.

4. Add the cream to another 40 grams of milk and stir well.

5. Beat the egg yolk and pour it into the milk.

6. Then stir well.

7. Add the cream to the custard.

8. Then stir to combine.

9. Sieve two more times.

10. After sifting, remove the large bubbles on the surface with a small spoon.

At this point, the tart water is made.

If you bought the tart crust directly at the supermarket

Then pour the egg mixture into the tart crust separately and pour it seven minutes full.

Preheat the oven to 200 degrees and bake on the middle layer for about 20 minutes, until the surface begins to brown.

If you want to make your own tart crust, then you can refer to the steps below~

How to make an egg tart crust

1. Mix the tart crust ingredients (except Marqilin) and mix the dough until smooth, wrap it in plastic wrap and let it rest for 40 minutes. During this period, Ma Qilin was put aside for use.

2. Thin the dough to three times the size of the margarine and place the marchiline on top of the dough.

3. Then fold it into a thin and then fold the quilt. Wrap in plastic wrap and let the refrigerator rest for 30 minutes. Take out the dough and fold the quilt 3 times repeatedly, roll it into a rolling stick, cut it into a small circle and flatten it into the egg tart mold, and then use it as an egg tart skin.