egg tart | baking egg yolk

/재료
Pie Crust
/150g Cake flour
/10g Sugar
/1g Salt
/118g Butter
/58g Water
Custard Filling
/154g Fresh cream
/126g Milk
/53g Sugar
/70g Egg yolk
/Half a vanilla bean
/how to make
1. Prepare by sieving all the flours. (soft flour, sugar, salt)
2. Chop the cold butter into small pieces and mix it with the flour and chop it into rice grains.
3. Put the flour and butter in the refrigerator to cool.
4. Put whipped cream, milk, sugar and vanilla bean in a pan and heat until the sugar dissolves. Turn off the heat before boiling.
5. Mix the cooled liquid with the yolk and refrigerate for at least 12 hours.
6. Take out the chilled powder and mix with cold water. At this time, add water little by little while watching the state of the dough. (The flour should be in a separate state.)
7. Even if the dough does not come together, collect it by hand, cut it in half, place it on top of each other, and repeat the process about 3 times. (Finish quickly before the butter melts.)
8. Refrigerate the finished dough for at least 12 hours.
9. When the dough and filling are ripened, take out the dough and roll it out to a thickness of 5mm.
10. Cut the dough with a 11cm diameter circular mold, put it in the mold, and refine the shape. (Repeat the remaining dough by layering it again, cooling it, rolling it out, and dipping)
11. After filling the mold with the dough, pour the filling on top.
12. Bake in a preheated oven at 200 degrees for 20 minutes at 190 degrees for 15 minutes. (Please adjust the time according to the performance of the oven.)
13. Take it out of the mold, let it cool and enjoy. (Storage is refrigerated)
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#egg tarts #baking egg yolk