Eating tarts on New Year's Eve

Classic tart


  • material


4 egg yolks, 110g condensed milk, 110g water, 80g sugar, vanilla extract.


  • practice


High gluten flour 300, low gluten flour 350, water 300, cream 450 will be high. Low gluten flour mixed with water, knead and refrigerate for 4 hours; roll into the dough and wrap in the cream, then roll out 40% off, then roll out After 30% off, hide for 2 hours, then do it twice and roll it off.

Put it in the refrigerator for 1 hour and then take it out and roll it twice and three times off (six times in total). After molding, it can be refrigerated overnight, so that the dough will not shrink when roasted.

Divide the egg tart into several small pieces, roll them into small round cakes, and press out the nest egg liquid with your hands: add water to condensed milk, heat to 80 degrees, reduce to 60 degrees, add sugar, and stir the egg yolks evenly.

Fill the egg liquid into the egg skin, and 7 or 8 minutes is enough, because the egg skin will shrink after baking. Bake in the oven at 200 degrees for 30 minutes.

If the tart is overnight, it will affect the taste very much, so it is recommended that you calculate how much you need in advance to avoid making too much at one time and causing waste.

Finally sprinkle with raisins and dried fruits

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