Mango egg tart

Overview

The sweet and crispy taste of egg tarts in Western fast food restaurants will always make people miss them. However, eating them is not healthy, so don’t eat them, you are so greedy! Even adults can always control it, but children can't. Most of them can't resist the temptation. It’s not that you must not eat it, but a small egg tart shell contains a large amount of hydrogenated vegetable oil, which is very harmful to the human body, so everyone must stay away from it. If you want to eat, make it yourself. It is not only affordable, but also healthier and safer. Giving your family delicious and safe food is more important than anything else.

Tags

• baking
• dessert
• cantonese cuisine
• afternoon tea
• hong kong food
• macau food
• butter
• cake flour
• clear water
• egg yolk
• high gluten flour
• mango
• whipping cream
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Mix high-gluten flour and low-gluten flour and stir evenly.

   

2. 2 Add room temperature softened butter.

   

3. 3 Add more salt.

   

4. 4 Use your hands to form into bread crumbs.

   

5. 5 Then gently form it into a ball, wrap it in plastic wrap and put it in the refrigerator for half an hour.

   

6. 6 The butter used for wrapping does not need to be softened at room temperature. Put the butter into a plastic bag and roll it into a 5mm thick sheet with a rolling pin. Then refrigerate.

   

7. 7 Take out the refrigerated dough and use a rolling pin to roll it into a 4-5mm thick rectangular sheet, which is almost twice the size of butter.

   

8. 8 Place the chilled butter slice in the center of the dough sheet.

   

9. 9 Fold both sides of the dough sheet toward the middle, then pinch to seal, making sure to pinch all sides tightly.

   

10. 10 Then roll it into a rectangle with a rolling pin.

    

11. 11 Fold both sides toward the middle.

    

12. 12 Then fold it in half, like folding a quilt. This quilt folding process needs to be repeated three times. After each folding, it must be placed in the refrigerator for half an hour.

    

13. 13 After folding the quilt for the third time, take it out and use a rolling pin to roll it into a 3mm thick dough piece.

    

14. 14 Cut off any uneven edges around it.

    

15. 15 Then roll it up from one side and roll it slightly tightly.

    

16. 16 After rolling, wrap in plastic wrap and refrigerate.

    

17. 17 Prepare egg tart liquid. Mix the whipped cream and milk into the pot and add powdered sugar. You can also use white sugar instead.

    

18. 18 Cook over medium-low heat until the edges are bubbling, then turn off the heat and stir until the powdered sugar is completely melted. Then leave to cool.

    

19. 19 Add low-gluten flour to egg yolks and stir evenly.

    

20. 20 Pour the cooled milk liquid into the egg yolk paste and stir evenly while pouring.

    

21. 21 Then sift again. In this way, the egg tart liquid is ready.

    

22. 22 Cut the mango into dices.

    

23. 23 Take out the egg tart shell that has been refrigerated until hard, cut it into small sections, then stand it upright on the cutting board and flatten it with the palm of your hand.

    

24. 24 Then use a rolling pin to roll it into a disc shape about 3-4mm thick,

    

25. 25 Just spread it in the tart mold.

    

26. 26 Add diced mango.

    

27. 27 Pour in the egg tart liquid until it is 8 minutes full. Preheat the oven in advance. Bake at 190 degrees for 25 minutes and enjoy!