Recipe: Vegetable oil version of egg tarts (required for novices)

Home Cooking Recipe: Vegetable oil version of egg tarts (required for novices)

Notes:

This egg tart skin is not crispy, but its taste is very crisp. The egg tarts sold outside have added various additives, so I dare not buy them. Besides, it is summer. We don’t sell egg tarts here. I am afraid that I will receive bad online purchases. I don’t dare to buy frozen products online! So, let's do it ourselves. When I made the egg yolk cake, I changed the lard to a very crispy vegetable oil. I wondered what would happen if the egg yolk pastry was used as an egg tart. I tried it and the result was very good! Recommend it to everyone now. Now replace the egg tart butter with vegetable oil, and the heat has dropped a lot. And this egg tart is also very simple, there is no whipping cream and no condensed milk, there is no low-powder, do it yourself is simple, do it yourself to be healthy, use the simplest ingredients to make the most delicious taste, more suitable for needs Miss sister who controls the heat!

Ingredients:

Steps:

  1. Home Cooking Recipe: The oily skin material is evenly mixed. It takes a little longer for it to be smashed and peeled off. I use a bread machine to get out of the film. If you hand rub it, it will be smooth.

    The oily skin material is evenly mixed. It takes a little longer for it to be smashed and peeled off. I use a bread machine to get out of the film. If you hand rub it, it will be smooth.

  2. Home Cooking Recipe: Puff pastry material mixed into a mass

    Puff pastry material mixed into a mass

  3. Home Cooking Recipe: Put the oil skin and pastry together for 30 minutes (note that the plastic wrap should be covered to prevent air drying)

    Put the oil skin and pastry together for 30 minutes (note that the plastic wrap should be covered to prevent air drying)

  4. Home Cooking Recipe: Method 1: Divide the oil skin and the oil cake into 22 pieces and relax for ten minutes.

    Method 1: Divide the oil skin and the oil cake into 22 pieces and relax for ten minutes.

  5. Home Cooking Recipe: Wrap the pastry like a pinch.

    Wrap the pastry like a pinch.

  6. Home Cooking Recipe: Then open the top to bottom roll and relax for ten minutes.

    Then open the top to bottom roll and relax for ten minutes.

  7. Home Cooking Recipe: Then pry open and relax for a while, squash and open. Put the oiled egg mash and squeeze it tightly, then insert a lot of holes in the bottom with a fork or toothpick (can't be lazy. This is for the egg tart will not bulge at the bottom when baking at high temperature)

    Then pry open and relax for a while, squash and open. Put the oiled egg mash and squeeze it tightly, then insert a lot of holes in the bottom with a fork or toothpick (can't be lazy. This is for the egg tart will not bulge at the bottom when baking at high temperature)

  8. Home Cooking Recipe: Method 2: Put the pastry on the oily bread and press it flat. He will dare to open, and the two sides will fold up in the middle and dare to open again, and then fold the two sides to the middle and repeat it three times.

    Method 2: Put the pastry on the oily bread and press it flat. He will dare to open, and the two sides will fold up in the middle and dare to open again, and then fold the two sides to the middle and repeat it three times.

  9. Home Cooking Recipe: I opened it with a rolling pin and it was already broken. It doesn't matter. I think I should catch it less.

    I opened it with a rolling pin and it was already broken. It doesn't matter. I think I should catch it less.

  10. Home Cooking Recipe: Rolling up from right to left, there will be many levels of cut and see.

    Rolling up from right to left, there will be many levels of cut and see.

  11. Home Cooking Recipe: Cut it into a small roll of 20 grams, knead it into a circle with a rolling pin, and put it into the oiled egg hoe to press the small hole in the fork along the edge. The egg tarts are ready.

    Cut it into a small roll of 20 grams, knead it into a circle with a rolling pin, and put it into the oiled egg hoe to press the small hole in the fork along the edge. The egg tarts are ready.

  12. Home Cooking Recipe: Preheat oven 200 degrees

    Preheat oven 200 degrees

  13. Home Cooking Recipe: Add sugar to the milk and stir until the sugar melts

    Add sugar to the milk and stir until the sugar melts

  14. Home Cooking Recipe: Add two eggs (one is bought by the grandmother's house, the color is not the same) can add some salt to highlight the sweet, do not like can not add, if you want to add a little bit you can lick!

    Add two eggs (one is bought by the grandmother's house, the color is not the same) can add some salt to highlight the sweet, do not like can not add, if you want to add a little bit you can lick!

  15. Home Cooking Recipe: Stir well and mix as much as possible

    Stir well and mix as much as possible

  16. Home Cooking Recipe: Add milk and stir and filter (this can be more delicate if you think about it a few times)

    Add milk and stir and filter (this can be more delicate if you think about it a few times)

  17. Home Cooking Recipe: The filtered egg tart is very delicate.

    The filtered egg tart is very delicate.

  18. Home Cooking Recipe: Use a small spoon to load the egg tart into the egg tart. Be careful not to pack it too full. The device is full.

    Use a small spoon to load the egg tart into the egg tart. Be careful not to pack it too full. The device is full.

  19. Home Cooking Recipe: Bake in the oven for 20 to 30 minutes, bake until a small black spot appears on the surface.

    Bake in the oven for 20 to 30 minutes, bake until a small black spot appears on the surface.

  20. Home Cooking Recipe: It’s like this after the release, is there any urge to eat quickly?

    It’s like this after the release, is there any urge to eat quickly?

  21. Home Cooking Recipe: So crisp and crisp!

    So crisp and crisp!

  22. Home Cooking Recipe: So tender and tender!

    So tender and tender!

  23. Home Cooking Recipe: The extra egg tart can be frozen in the refrigerator, and it will be taken out immediately after use.

    The extra egg tart can be frozen in the refrigerator, and it will be taken out immediately after use.

Tips:

1. The sweetness of this egg tart I think is OK, you can increase or decrease the amount of sugar according to your own taste. 2. Temperature time should also be based on your own oven temper. The temperature time I give can only be used as a reference. 3. This recipe is twice as thick as egg tart. I used half of the tart and the other half was frozen into the refrigerator. 4. This formula, halved egg tart can make 12 egg tarts. I have to go less, if you fall a lot, about 10, after all, the size of the eggs is not the same. 5. If the oily skin can't be opened, you can relax for a while. Don't beat it hard. 6. If there is a hole in it, the egg is too much stirred and the egg is sent. 7. Because the raw material of the egg tart is simple, the taste is not comparable to other prescriptions with whipped cream. 8. When baking, put it on the bottom layer or raise the bottom of the bottom of the fire egg tart will not be so soft. N. To be continued... Welcome everyone to leave a message!么么哒╭(╯ε╰)╮


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