Homemade Portuguese egg tart

Homemade Portuguese egg tart

Introduction:

"Every time I eat egg tarts, I always feel happy... Looking at other gourmet's egg tarts are perfect.. hey.. So I stole it.. Of course, I made some small changes in the materials.. No low gluten flour, no margarine, no light cream, no self folding quilt to make pastry.... As long as everyone has the materials in the kitchen. "

Production steps:

Step 1: Ingredients: 2 pieces of milk, 120g egg yolk, 2 pieces of sugar, 20g to 25g.

Step 2: soften the skin at room temperature, and then roll the two skin together into a rectangular shape.

Step 3: roll the rolled crust into a roll.

Step 4: divide the rolled dough into 12 equal parts.

Step 5: put 2 small dough together and press flat.

Step 6: knead the flattened dough into a bowl shape (thin in the middle and thicker around)... Put it into the mould of egg tart and adjust it along the mould. The edge should be higher than the mould... The dough will contract when baking.. Then refrigerate for 15 minutes.. We can make water tarts in 15 minutes.

Step 7: put the milk and egg yolk sugar into the container and stir well.. I use soft sugar because it dissolves better.

The eighth step: stir the egg will have foam, preferably filtered with a sieve.

Step 9: pour the filtered water into the refrigerated tarts skin and fill it with 70%.. Preheat the oven at 210 ℃ for 25 minutes (you can adjust it according to your own oven).

Step 10: the delicious egg tart is finished.

Materials required:

Flycake skin: 2 pieces

Milk: 120g

Egg yolk: 2

Sugar: 20g

Note: Maybe my mold was thick, so the bottom of the egg tart was not baked enough, so I took the egg tart out of the mold, put it in the oven and baked it for another 5 minutes (the main purpose of baking the bottom of the egg tart).

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet