Skin: medium gluten flour 220g50ML whole egg liquid; 1 10ML water (it may be added according to the hardness of dough, but not necessarily); Butter15g; Sugar15g; Packaging oil: butter125g;

Egg tart water ingredients: 1 egg; 65ML milk; 40 grams of sugar;

Crispy egg tarts are different from Portuguese egg tarts. Eggs and sugar should be added to its tapirs, so that the tapirs taste more crisp. Crispy egg tarts are not as rich as Portuguese egg tarts, and there is no focus on Portuguese egg tarts. But it is light, refreshing and has a unique flavor. The skin of a crispy egg tart is more important than the filling, and the crispy layers are more memorable than the light and smooth filling.

Practice and steps

1 oil skin method: mix all the materials evenly, knead them into smooth dough, and put them in the refrigerator to relax for half an hour.

2 Prepare the package with oil: butter is shaped into rectangular thin slices and put in the refrigerator until it becomes hard.

Spread thin powder on the chopping board, put the loose oil skin on the chopping board 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. Put the butter slices on one side of the oil crust, turn the oil crust on the other side over, cover the butter slices, and knead them around so that the butter slices are wrapped in the oil crust dough.

4 pat the packaged dough gently with a rolling pin to make it longer and then roll it into a rectangle. (The intensity must be even, and the beating should be light, so that butter can't run out of it. If bubbles are found, you can gently poke the dough with a toothpick to release the bubbles. Be sure to roll slowly, don't worry. ) Fold the rolled rectangular dough piece in half from both sides to the middle, and then fold it in half from the center line. This is the first time to get a 60% discount. Put the folded dough in the refrigerator and relax for 30 minutes.

5 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. 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. )

6. Fold the dough and put it in the refrigerator to relax for another 30 minutes. Take out the loosened dough, roll it into a dough with a thickness of about 0.3CM, and press 12 round dough pieces on the dough pieces with a round die.

7 The pressed dough needs to be relaxed for more than 20 minutes. At this time, we will make egg tart water: add sugar to the milk, heat it on the gas stove, and stir until the sugar dissolves and leave the fire. After cooling, add eggs, stir well and sieve.

8 Egg tart making: Gently put the pressed round dough into the egg tart mold and compact it. 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.