[Can I make egg tarts without an oven]_No oven_How to make
Egg tart is a kind of dessert that many people like to eat. If you want to make this dessert, you must use the oven. If you do n’t have an oven, the egg tart will not be so delicious.It’s rich, and you might even feel that it’s not so authentic, so if you want to make it, it is best to take the oven to bake egg tarts, so that it tastes better.
1. Stir the whipped cream, milk, sugar evenly, heat until the sugar is completely melted, add egg yolks after cooling;
Add low-gluten flour and stir well (the tart is finished with water); 3.
Pour the prepared tart water into the tart crust until it is full; 4.
Sinter the baking sheet and add to the hot oven.
Bake at 210 ° C for 25 minutes.
Method two: 1.
1. Add milk, condensed milk, white sugar into the same container, stir well, and heat until the sugar is completely dissolved; 2.
2. After cooling, add egg yolk and stir well, tart water is complete; 3.
Pour tart water into the crust of the tart, do not pour it full, to prevent overflow during heating; 4.
Put it in the oven (200 ° C) and bake for about 20 minutes.
Wheatgrass basic materials: tart crust material: 250 g butter, 140 g white sugar, 480 g flour (screened), 1 egg, 10 g wheat grass powder (screened) filling material: 450 ml water, 175 white sugarGram, green pigment content (can be added or not), 5 eggs, 60 ml of fresh milk, 50 ml of fresh wheat grass juice Preparation method: ①Put butter, sugar, wheat grass powder, flour into a food mixer,Mix evenly at a low speed; ② then add eggs and beat all the mixture into a dough; ③ put the dough into a mold and press out multiple round mold doughs and set aside.
Stuffing method: ① first boil water and sugar together, turn off, add green pigment and wheatgrass juice, mix well and let cool; ② gently break the eggs, add fresh milk, beat evenly, then add theMix the cooled wheatgrass juice, filter it, and put it in the refrigerator to cool; ③ Pour the cooled wheatgrass mixture into the prepared round mold dough and bake at 200 ° C for 30 minutes.
First, cut large chunks of butter into small cubes.
The second step, 1.
Add a small spoon of salt to the flour.
Two, three or four spoonfuls of sugar.
And cut into pieces of butter.
Stir with flour together.
Note with milk and noodles: When noodles.
Milk or water is poured in a little bit.
Don’t pour too much at once.
Rub a little.
The third step, 1.
Roll the dough into thin slices; 2.
Clamp the crispy flakes (maggielin) into it.
The fourth step is put together.
Pay attention to the edges.
Otherwise, the butter will flow out when it is rolled out.
The shortening should be slightly harder to wrap.
If the fruit is too soft, it means that it has melted quickly.
As soon as you roll out, the oil comes out.
When you do, you must master the intensity. If you do not roll well, the oil will flow out of your face.
After rolling into thin slices.
Fold both sides in half, and then fold the two pieces together.
The purpose is to make more layers.Stack once.
You can refrigerate in the refrigerator for 10-30 minutes to wake up the dough.
In this way, put in the refrigerator to wake up the loose ribs, and the layers will be fluffy and will not be stacked together.
If you don’t have time, you can leave the refrigerator, but the fluffy effect is not so good.