The method of egg tart, the method of Hong Kong-style egg tart, and how to make Hong Kong-style egg tart.

The method of Hong Kong-style egg tart:

Egg tart skin: softened butter 90g, powdered sugar 40g, egg liquid 12g, whipped cream 8g, low-gluten flour 170g.

Egg tart water: 50 grams of whipped cream, 200 grams of milk, 65 grams of sugar, and egg liquid 160 grams.

Reference component: 16.

Baking: upper and lower fire, middle layer, 220 degrees, about 17- 18 minutes.

1. 50 grams of whipped cream, 200 grams of milk and 65 grams of white sugar, put them in a milk pan, stir them with low fire until the white sugar is dissolved, then turn off the fire and cool them to room temperature for later use (the white sugar I use is relatively large, which is not easy to dissolve after stirring, so I can heat it with low fire, or use fine sugar or powdered sugar without heating).

2. Beat the softened butter and powdered sugar until fluffy and white.

3. Add the egg liquid several times, and then add it after mixing it with butter completely each time (the amount of egg liquid is small, so you can add it all at once if you are afraid of trouble).

4. Add whipped cream several times and mix well. Sift in the low-gluten flour and mix well with a spatula.

5. Knead into a ball, slightly squash it, and put it in a fresh-keeping bag for one hour.

6. When the peel is refrigerated, make tart water. Pour the egg liquid into the cooled liquid and stir well.

7. Sieve twice (the screened acid water is more delicate)

8. Take out the refrigerated dough and divide it into 16 portions, each of which is about 20g (both bloggers use the method of rolling noodles, but the dough made by sending butter is very fragile, and it is easy to break when put into the tart mold from the panel, so it is better to use this ductility to directly divide it into small portions, which is easier to make).

9. Put the dough into the egg tart mold and push it to the edge with your fingers (the egg tart skin is very plastic and easy to push).

10. Spread the egg tart all over the mold (the thickness of the egg tart should be uniform, and the baked egg tart will not shrink basically).

1 1. Pour the egg tart water into the egg tart skin for 8-9 minutes until it is full, put it in a preheated oven, and fire the middle layer at 220 degrees, about 17- 18 minutes.

12. Baked egg tart.