Egg tart skin formula
Leather surface:
One kilogram of low-gluten flour, two ounces of sugar, two ounces of lard, two eggs and about six ounces of water.
Production of oil skin: put flour into a mixing barrel, add sugar, eggs, lard and water to make a film dough, take it out and put it on a square plate to make it smooth, then put the sealed plastic wrap in the refrigerator for storage.
Oil core:
A catty of low flour, a catty of lard and half a catty of butter.
Production of oil core: rub lard evenly by hand, then add butter and rub evenly by hand, then add sieved flour and rub evenly by hand, put it in a square dish and seal it with plastic wrap, and put it in a fresh-keeping warehouse for later use.
Egg tart skin making:
Roll the oil surface twice as big as the oil surface, then put the oil surface on it, wrap it with the oil surface, then roll it into a rectangle, fold it into a three, then roll it into a rectangle and fold it into a three, then roll it into a rectangular piece, buckle the round skin on the piece with a chrysanthemum mold, then put the buckled round skin on the egg tart exhibition and knead it into the shape of the egg tart skin by hand, and then pour in the egg tart juice (8).
The oven temperature rises by 220℃ and falls by 200℃ (of course, the temperature varies from oven to oven).
Egg tart juice formula
Five eggs, five yolks,100g milk,150g sugar and 450g water.
Production process: put water and sugar into the pot, heat and stir evenly, then add milk and stir evenly, then cool the hot water, add eggs and yolk and stir evenly, then sieve and pour into the egg tart skin.
Tips:
(1) Egg tart skin is a relatively simple thing for friends who have done it, but it is really difficult for novices, so I suggest you go to Du Niang to find some egg tart and crispy videos to find out that you are experimenting with this formula.
(2) Of course, if you really can't make it and want to bake the egg tart yourself, I suggest you buy some egg tart skins online or in the supermarket, and then bake them yourself with my egg tart juice formula.
(3) I have also used the egg tart skin bought online, and the summary is not bad. The egg tarts made can be compared with those sold outside.
(4) All the water in the recipe of egg tart juice can be replaced with the same amount of milk, so that the milk will have a stronger fragrance.
Roll it into such a thin piece and then buckle the round leather with a mold.
Then put the round skin into the egg tart exhibition and knead it by hand.
Knead like this
Pour in egg tart juice (eight full)
Bake at 220℃ and 200℃.