Shui Pi of crispy chicken tart is made of flour, sugar, eggs, water, ghee, custard powder and corn flour. Prepare Shui Pi and crisp dough on these materials respectively, freeze them in the refrigerator until the hardness is moderate, then take them out for three times, roll them into skins, cut them into circles with flower cards, put them into chrysanthemum cups, add egg tart pulp, bake them in an oven at 180℃ until cooked, and take off the cups. The egg tart made is golden in color and delicious, which has become another classic of Cantonese pastry.

condiments

Egg tart skin: 220g medium gluten flour, 50ML whole egg liquid, water 1 10ML (optional according to dough hardness), butter 15g and sugar 15g. Egg tart water: 1 egg, 65ML milk, 40 g sugar.

Oil skin: Mix all the ingredients evenly, knead into smooth dough, and put it in the refrigerator to relax for half an hour.

Packaging oil: butter125g. Cut the butter into rectangular thin slices and refrigerate until it becomes hard.

manufacturing process

Longfei making

1. Spread the thin powder on the table, put the loose oil skin on the table and roll it into a rectangle with a rolling pin, which is twice as long as the butter slice and slightly wider than the butter slice.

2. Put the butter slices on one side of the oil skin, turn the oil skin on the other side over, cover the butter slices, and pinch them around so that the butter slices are wrapped in the oil skin dough.

3. Pat the packaged dough gently with a rolling pin to make it longer, and then roll it into a rectangle (the strength must be even, the beating should be light, and the butter should not flow out. If bubbles are found, you can gently poke the dough with a toothpick to release the bubbles. Be sure to roll slowly, but don't be impatient.

4. Fold the two sides of the rolled rectangular dough piece in half to the middle, and then fold it in half from the center line. This is the first time to get a 60% discount.

5. Put the folded dough in the refrigerator and relax for 30 minutes.

6. Take out the loosened dough, repeat steps 3-4, roll it into a rectangle again and fold it. This is the second time to get a 60% discount.

7. Repeat step 3 again. This time, after rolling into a rectangle, fold one side of the dough from one third to the middle, and then fold the other side to this side. This time it is 30% off, and the folded dough has 144 layers. (Of course, you can also fold 40% in this step like the fourth step, so that the folded dough has 192 layers. However, if the technology is not good, it is easy to cause the dough to be too thin and the layering is not obvious, but the effect is not so good. )

8. Refrigerate the folded dough again and relax for 30 minutes.

9. Take out the loose dough and roll it into a dough with a thickness of about 0.3CM.

10. Press out the 12 round patch with a circular die. The pressed dough needs to relax for more than 20 minutes.

Tanshui making

Add sugar to the milk, heat it on the gas stove, stir it until the sugar dissolves, and then remove it from the fire. After cooling, add eggs, stir well and sieve.

Egg tart making

Gently put the pressed round dough into the egg tart mold for compaction. And there must be no gap between the top and bottom. Gently pinch the tapi to make it higher than the model. Pour the tart water into it until it is seven minutes full. Preheat the oven to 220 degrees in advance and bake the middle layer for 20 minutes.