How to make egg tarts
One of my favorite bakeries is egg tarts. It's one of the bakeries that I always buy when I stop by a bakery, and it's a very satisfying taste if I make it home-made, but I think it's one of the bakeries that always reminds me of home-made when I buy it at a bakery or a specialty store near my house. So it's one of the bakeries that I want to make when I have leftover whipped cream, and the whipped cream that I used a while ago will be enough I made egg tarts after a long time.The pie was folded in layers and the filling was made with vanilla beans to make it fragrant. The finished egg tart was a plain egg tart. The pie is rustling. The peeling was a savory peeling with a subtle vanilla scent. Egg tart that I made after a long time. Let's make it
4 serving
Within 90 minutes
초록바람N
Ingredients
  • Soft flour
    200g
  • Butter
    130g
  • Water
    50g
  • Sugar
    7g
  • Salt
    3g
  • egg
    4ea
  • Sugar
    60g
  • whipped cream
    200g
  • Milk
    80g
  • condensed milk
    30g
  • Vanilla bean
    1ea
Cooking Steps
STEP 1/21
First, make an aparayu. Beat in the yolk and add sugar..
STEP 2/21
Mix it well.
STEP 3/21
Mix milk, whipped cream, and condensed milk in a saucepan well, scratch the vanilla bean, add vanilla seeds and peel, and heat over medium heat until the area around the saucepan is soft
STEP 4/21
Gradually add the heated whipped cream mixture to the yolk mixture..
STEP 5/21
Mix it well.
STEP 6/21
Sift the well-mixed aparay oil and filter out the vanilla bean peel and other floats. Cover the finished aparayu with plastic wrap and store it in the refrigerator until used.
STEP 7/21
Let's make pies. Add sugar and salt to cold water and mix well to dissolve.
STEP 8/21
Place the flour and cold butter in a cutter and operate the cutter short and short so that the butter and flour mix well and the butter can be broken into small pieces of rice.
STEP 9/21
If only the butter had been broken into small pieces..
STEP 10/21
Add the cold water and sugar mixture you prepared..
STEP 11/21
Operate the cutter to form small chunks.
STEP 12/21
When small chunks are formed, pour the dough onto the workbench, form into a lump as quickly as possible, wrap it in a wrap, and rest in the refrigerator for about an hour
STEP 13/21
After that, push it with a rolling pin and fold it in 3 layers.
STEP 14/21
It's good to use a little bit of powder when you spread it out with a rolling pin, and when you fold it, it's.
STEP 15/21
I'm going to fold it three times after pushing it again, so please do it three times in total.
STEP 16/21
After the last folding, wrap it and rest it in the refrigerator for about an hour.
STEP 17/21
Push the last 3 folds of pies to a thickness of 4mm..
STEP 18/21
Make a shape with a circular cutter 9cm in diameter
STEP 19/21
The shaped pie is panned on a tartle, but you press the pie little by little and pan it a little higher than the mold.
STEP 20/21
After that, put 90% of the prepared afra-ray oil.
STEP 21/21
After panning, bake the dough until the top is colored for about 28 minutes in an oven preheated to 170 degrees Smeg. When it's done, cool it down and separate it from the mold and cool it off in a cooling net.
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