The egg tarts are mainly for babies, so in terms of materials, they only use low gluten flour, eggs, milk powder, sugar and butter. The amount of butter is also reduced to a small amount.I made 10 egg tarts. Rolling out the extra dough to make a 4-inch pie.
How To Make The Baby Egg Tarts
Soften butter at room temperature.
Add sugar and egg mixture. Sift in low gluten flour and milk powder, mix well. And knead into a ball.
Cover with plastic wrap and refrigerate for 15 minutes.
Add milk powder into warm water and stir well. Break up the eggs, add sugar and milk powder, stir well. Refrigerate for 5 minutes.
Evenly divide the egg tart dough into 10 small dough of 40g.
Use a rolling pin to roll up to 1 small dough, which is in the shape of a cake.
Place the cake in the egg tart mold and evenly stick it on the mold wall. And use a rolling pin to roll back on the mold to remove the redundant dough skin.
Pour in the egg tarts, 50% full. When the egg tarts are baked, they will swell.
Preheat the oven and bake at 200 ° for about 17 minutes.
The Baby Egg Tarts
- 80 g butter (dough)
- 180 g low gluten flour (dough)
- 1 egg (dough)
- 20 g milk powder (dough)
- 30 g sugar (dough
- 2.5 egg (egg tarts)
- 20 g milk powder (egg tarts)
- 120 ml warm water (egg tarts)
- 20 g white sugar (egg tarts)