Papaya egg tart

Papaya egg tart

Introduction:

Production steps:

Step 1: peel: cut 180g butter into small pieces, put them in the fresh-keeping bag, roll them into rectangular slices, and put them in the refrigerator.

Step 2: mix flour, salt and sugar, soften butter and add to flour mixture. Pour water into the dough, wrap it in plastic wrap and refrigerate for 20 minutes to relax

Step 3: roll the dough into a rectangle, about three times the size of the butter slice.

Step 4: put the butter slice in the middle of the dough, fold the left and right sides of the dough to the middle, and press the upper and lower sides together to discharge the bubbles in time.

Step 5: turn it 90 degrees, roll it big and thin, pay attention not to break the dough and expose the butter.

Step 6: after rolling, fold the left and right sides to the middle, fold them into a four fold shape, that is, divide the whole sheet into four equal parts, fold the outermost two parts, fold the middle two parts, and finally fold them together. After the first four fold, wrap the plastic wrap and refrigerate for 20 minutes.

Step 7: after two more folds, roll it into a 0.3cm thick rectangle, roll it up from one side and put it in the refrigerator for storage.

Step 8: keep the tarts in the refrigerator for 30 minutes and cut them into 1.5cm thick pieces. Stick flour on one side. Put the flour face up into the egg tart mold, press it into the mold shape with your fingers, make it thinner below, and relax for 20 minutes.

Step 9: make tarting water: light cream, milk, fine granulated sugar, condensed milk, heat and stir until the granulated sugar dissolves, cool to room temperature, add egg yolk and low gluten flour, mix well, sift into tarting water, set aside.

Step 10: flabby Tarts

Step 11: cut papaya into small cubes, put one or two pieces into the skin of the tarts, and pour in the water for seven minutes. Preheat oven 210 degrees, up and down the fire, middle, 25 minutes or so, tarting water surface can be coke spots.

Materials required:

Tartskin: low gluten flour: 220g

High gluten flour: 30g

Butter: 40g

Fine granulated sugar: 5g

Salt: 1.5g

Water: 125g

Butter (wrapping): 180g

Egg tart water: light cream: 110g

Milk: 80g

Egg yolk: 2

Low gluten flour: 8g

Condensed milk: 8g

Papaya: right amount

Note: 1. If the butter is too soft, put it in the refrigerator for a while and then roll it. 2. When pressing into the mold, the bottom of the tarts should be thin, so that they can taste delicious, otherwise there will be unfamiliar parts. 3. When it comes to relaxation and cold storage in the refrigerator, it must be done in place, otherwise the effect will not come out and the skin will fail. 4. The amount of tarts can reach 20. It doesn't matter if you make more. Wrap it in plastic wrap and refrigerate it. The water can also be preserved, but it can't last too long.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet