Crispy and Sweet Egg Tart – Easy to Make Without Butter, Just Bite into It!
Just a few days ago, I made two batches of egg tart in a skillet at home, and my family really liked it, asking me to make it often, so I bought a dedicated egg tart mold, the effect should be better, since people like it, buying a mold is worth it, so I bought a dedicated egg tart pan, which can heat two kinds of dough, and you don't have to flip the pancakes when making them, just flip the pan back and forth.
However, when using it for the first time, you also need to familiarize yourself, otherwise the thickness will be uneven and the size will be different, which is quite ugly. After making a few, I got used to it. The most critical thing is to flip it frequently and observe it frequently because the pancake is very thin and easy to burn, so the more you flip it and observe it, the more you shouldn't burn it, otherwise it can only be eaten as a thin and crispy pancake.
There's also one thing, wear gloves when rolling, otherwise you're always afraid of burning your hands and it's also difficult to roll it beautifully. In addition, when rolling, don't leave the pan, definitely roll on the pan, because if the pancake leaves the pan, it will quickly cool down and become crispy, then it's definitely impossible to roll it, you can bring the pan down and place it on the cutting board to operate, this also avoids the hot stove rack burning your hands. Pay attention to these points, and you can also make beautiful egg tarts, which are no worse than those sold, and it's more to make them yourself without adding flavorings. Especially for babies, it's even more reassuring.
Again, the finished egg tarts should be stored in a sealed container, otherwise they will easily absorb moisture from the air and become soggy and not crispy. If it's a dry season like in the south, it's especially important to store it in a sealed container.
Required ingredients: 3 eggs, 80g low-gluten flour, 75g corn oil, 50g white sugar, 1g salt, 10g fried sesame seeds.
Production process:
1. First prepare all the ingredients. I used large-sized chicken eggs. If you use ordinary red-skinned eggs, you need to reduce the amount used, otherwise the batter will be too thin.
2. Crack three eggs into a bowl.
3. Add 75g of corn oil and stir well. If you don't have corn oil, you can use oil with no flavor. Don't use vegetable oil or olive oil, because the flavor is too strong, which will cover up the egg flavor, and it will make the pancakes taste bad.
4. Add 50g of white sugar, I used ordinary white sugar, if you don't have it, you can use fine white sugar, don't use too coarse white sugar, because it's difficult to dissolve,
5. Add 1g salt and stir well.
6. Sift low-gluten flour into a bowl and stir well until there are no dry powder particles.
7. If you don't have low-gluten flour, you can use ordinary dough powder and add cornstarch and a little low-gluten powder according to a 4:1 ratio.
8. Finally, add 10g of fried sesame seeds and stir well, you must use fried sesame seeds, and the finished product is more fragrant.
9. Use the smallest fire on the gas stove to preheat the egg tart mold. The two sides need to be preheated. Here, the 'smallest fire' doesn't refer to the smallest fire at the center of the stove, but the entire stove is adjusted to the smallest fire, so that the mold heats evenly, instead of local heating. After the mold is heated, use a spoon to scoop a spoonful of batter and place it on the mold, then cover it with a lid and press it firmly, don't spill your hands, this way the pancake will be thin, don't rely on the handle of the mold to press the batter, if you rely only on the handle to press the batter, the pancake will be a little thick.
9. Flip it frequently, because the mold has two sides that can be heated, so don't flip the pancake, just flip the mold, you must observe it frequently, especially when it turns golden, it's very easy to burn,
10. When the two sides of the pancake are golden brown, you can stop, but you shouldn't just rely on color to judge, it's better to try rolling a few to see if the moisture has evaporated and it's slightly cooler, then it will become a little crispy, but not too hard, so you can use a stick to roll it up.
11. When the color is right, move the mold to the cutting board, don't take the pancake out, because if it cools down, it will become crispy and it won't be rolled up, so put it on the mold and roll it while it's hot, use a wooden stick or chopsticks to roll the pancake up. Press the sealing part a little while it's on the mold, so the sealing part will be firmer and won't open the egg tart, roll a finished one and continue making others.
12. You must flip it frequently to avoid burning the color, I'm just like this, when I burn it, it becomes crispy and I can't roll it up, so I just eat it as a crispy pancake. I think if you don't care about appearance, it's more convenient to make it into this large, thin, and crispy pancake, and it tastes the same.
