Egg Tart 酥皮蛋撻

Name: Egg Tart 酥皮蛋撻
Total time: 14400 s
Yield: 6 pieces
Cuisine: British
Ingredients: 75 g all-purpose flour; 15 g unsalted butter; 1 g salt; 1 g sugar; 30 mL water; 40 g unsalted butter for filling; 2 eggs; 40 g sugar; 180 mL milk

Joyce and Felix @Joyce_and_Felix

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Joyce and Felix @Joyce_and_Felix

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Ingredients

4 hours

6 pieces

Dough
75 gall-purpose flour
15 gunsalted butter
1 gsalt
1 gsugar
30 mLwater
40 gunsalted butter for filling
Egg mixture
2eggs
40 gsugar
180 mLmilk

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Steps

4 hours

1

Flatten 40g butter to a rectangular shape of 3 mm thickness and put it into freezer for 30 minutes
2

Mix flour, 15g butter, sugar and salt until it looks like bread crumbles
3

Add water and mix until it becomes a dough
4

Put the dough into freezer for 15 minutes
5

Take out the dough and fold a few times
6

Roll it to a rectangular shape to a size which can cover the piece of butter
7

Cover the butter with the dough and put into freezer for 15 minutes
8

Take the dough out and roll to a rectangular shape
9

Fold both sides of the dough to the middle and then fold it in half
10

Put into freezer for 15 minutes
11

Repeat step 8-10 for 3 more times
12

Take the dough out and roll to a rectangular shape of 3mm thickness
13

Roll up from the narrower side to a dough roll
14

Put into freezer for 15 minutes
15

Prepare egg mixture by mixing 2 eggs, 40g sugar and 180mL milk and put in fridge for 30 minutes
16

Take the dough out and cut it into 6 pieces of 2cm thickness
17

Put the dough pieces into egg tart mold
18

Press the dough with thumb along the edge of the mold and make it as flat and thin as possible
19

Put them in freezer for 10 minutes
20

Preheat oven to 200 degrees
21

Take the egg tart mold out and pour egg mixture to each until 80% full
22

Bake for 20 minutes
23

Leave in oven with door open for 5 minutes