How to make puff pastry egg tarts in Hong Kong style tea restaurants?

Ingredients: 170g cake flour

Icing sugar 40g

100g of butter

1 8 teaspoons salt.

3 eggs.

Whipping cream 50g+10g

Caster sugar 50g

Milk 200g

How to make Hong Kong-style puff pastry egg tarts.

1.Soften the butter greenhouse, put it in an oil-free and water-free basin, pour salt and powdered sugar, and beat with a whisk.

2.Add 1 tablespoon of egg wash and 10g of whipping cream and mix well with a spatula.

3.Add the sifted cake flour and mix with a spatula until the dough is dry, wrap it in plastic wrap and refrigerate for 1 hour.

4.Add caster sugar, 50g whipping cream and milk to the remaining egg mixture, stir well, cover and refrigerate for 1 hour.

5.Take out the dough and divide it into 15 small doughs (about 20g a small dough), press it flat with the palm of your hand, then put it in the egg tart mold, press it evenly along the edge of the mold, and put it back in the refrigerator for more than 30 minutes after all is finished.

6.Preheat oven to 220 C

7.Remove the dough mold and egg mixture. Strain the egg mixture and add it to each mold with a spoon for 8 minutes.

8.Bake in the oven for about 20 minutes, and watch until the dough turns brown and the egg liquid rises. Don't worry, the bulging egg will be smooth back when it comes out of the oven!

Tips [**After it was baked, I sat next to the egg tart and stared blankly at the beautiful egg tart!] I've been thinking about it for a long time, how to get out of the mold beautifully? Originally! After cooling, slightly go out and take the edge of the egg tart mold and then turn it back to the mold, hehe].