Why doesn't the egg tart drum? We can also make egg tarts at home. The method is simple. There are many reasons why many egg tarts don't drum. Please read this article.
Why doesn't the egg tart drum?
1, the egg liquid should not be too full, and the standard is 3/4, because the egg liquid will expand when heated in the oven.
2, the egg tart liquid is too sticky or may not be stirred well, stir in one direction.
3, the problem of material ratio may also lead to bulging.
How can egg tarts not collapse?
Ingredients: crust: low-gluten flour 1 60g, egg1,unsalted butter100g, and fine sugar 50g.
Egg tart liquid: baby sugar 100g, whole milk 175g, 2 eggs.
Exercise:
1. Figure 1. Room temperature butter is cut into small pieces.
2. Figure 2. Add low-gluten flour.
3. Figure 3. Mix room-temperature butter and low-gluten flour evenly by hand.
4. Figure 4. After butter and low-gluten flour are mixed evenly, add eggs and fine sugar and mix evenly with a spatula.
5. figure 5. After mixing, wrap it in plastic wrap and put it in refrigerator for 2 hours.
6.2 hours later, take out the skin of the egg tart, take out a small piece of dough, knead it for a few times, roll it into thin slices, put it into the egg tart mold, compact the dough gently and shape it, and roll out the excess dough at the edge of the mold with a rolling pin.
7. Figure 1. Fine sugar and milk are put into the pot.
8. Figure II. Cook on low heat until the sugar dissolves, then turn off the heat and wait for it to cool.
9. Figure 3. Beat the eggs well, without beating; Just fight hard.
10. Figure 4. Add the eggs to the cold milk and mix well.
1 1. The egg milk is filtered twice and poured into the egg tart mold; Preheat oven 180℃ and bake for 30 minutes.
Eat egg tarts. . .
How to make your own egg tart
1, I want to go to the supermarket to buy egg tart skins and molds for making egg tarts. Egg tart skin needs to buy pie skin, which is crisp and crisp. Because many people abroad make their own snacks, they sell them everywhere, but they don't buy them at home. If you are not sure, ask the shop assistant in the supermarket, hehe.
2, the egg tower heart is the easiest to make, but because the domestic milk is not so pure, it is difficult to guarantee the same effect. I mixed it with milk, eggs and sugar. Add 1 to 2 eggs in 500ml of milk. If you like thick eggs, you can add 1-2 eggs, and then add sugar and mix well.
3. Put a thin layer of butter or butter on the mold of the egg tower (to prevent the egg tower from sticking to the mold), press the skin of the egg tower into a circle with a large cup, put it in the mold, and then put the heart of the egg tower in it. Don't put it too full, the difference is about 5 mm: shrimp will swell when baked. If you like grapes or shredded coconut, you can sprinkle a little on the heart of the paved egg tower.
4, put it in the oven, bake at 200C for 10 minutes, or longer, depending on personal taste, I like to eat a little burnt and crispy:) The temperature of the oven is not easy to master, so you can watch it at any time and adjust it at any time. The higher the temperature, the easier it is to burn.