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卵タルト｜MoLaLa Cookさんのレシピ書き起こし

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MoLaLa Cook

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Ingredients

Unsalted butter (for butter sheet) : 60g
（A）中力粉 : 150g
（A）塩 : 2g
（A）砂糖 : 3g
水 : 60ml
無塩バター : 60g
（B）卵 : 20g
（B）卵黄 : 2個分
（B）砂糖 : 45g
（B）生クリーム : 150ml
（B）ミルク : 75ml

Time required

180minutes

Procedure

1) Make butter sheet 00:08
Cut unsalted butter into thin slices, wrap them side by side on a parchment paper, and roll them to a thickness of 3 mm with a rolling pin.
Refrigerate for about 30 minutes.
2) Make the dough 00:59
Put unsalted butter cut into dice into a bowl.
Add (A) and mix by hand to make a rag.
Add water and mix with a rubber spatula to make a lump.
Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
3) Finish the dough 02:09
Dust the dough on the workbench, place the dough and knead it to fold.
Extend it into a rectangle with a rolling pin to fit the size of 1.
Fold the dough with 1 in between and stretch it with a rolling pin.
Fold both ends of the dough toward the center, fold it in half, and stretch it with a rolling pin.
Repeat this procedure.
Roll the dough from the edges, wrap it, and chill it in the refrigerator for 30 minutes.
4) 卵液を作る 06:39
容器に（B）を加え、泡立て器で混ぜ合わせる。
ラップを密着させ、冷蔵庫で1時間程度冷やす。
5) 型に生地を敷く 07:41
3の生地を厚さ2cm程度に切り分ける。
型に生地を入れ、手で伸ばし、型に合わせて広げる。
ラップをかけ10分程度冷やす。
6) 卵液を注ぎ、オーブンで焼く 08:44
天板にアルミホイルを敷き、5を並べる。
それぞれに卵液を注ぎ入れ、210度のオーブンで23～25分焼く。

Point

・ By working in a cold state, the dough will have a fragrant texture.
・ Be careful not to rub the dough when rolling it with a rolling pin.
・ Medium-strength flour is less likely to become lumpy by sieving in advance.
・ Adjust the heating time while observing the condition, as the condition of the fire varies depending on the type of oven.