Learn to make egg tarts step by step

Learn to make egg tarts step by step

Introduction:

"Portuguese egg tarts seem to be very difficult... In fact, it's not difficult. It's just to do it repeatedly. Many bobbins are said to be difficult to make, so I'll challenge them. In fact, it's not difficult. When I make them, I often put them in the refrigerator for refrigeration, which makes me run up and down the stairs. Dizzy... I have a very detailed version. Let's learn it. See the cheese online shopping egg tart skin, in fact, I also want to online shopping, but so expensive oh, not willing to buy, buy some materials, do it yourself left to see. One time success Luo, tarts skin super crisp, good to eat, baked when very fragrant cream flavor. Now I know why Portuguese egg tarts are so expensive and the materials are expensive. But it's worth it

Production steps:

Step 1: 130g low gluten flour, 20g high gluten flour, 25g butter, 80g water, 100g butter.

Step 2: put the butter in the middle of the flour, draw a circle by hand, and rub the butter soft.

Step 3: add water to mix and knead into a dough, rub the root of the palm repeatedly for several times.

Step 4: wrap the dough with plastic wrap and refrigerate for half an hour;

Step 5: put the ghee on the fresh-keeping film, beat it soft with a dough stick, roll it into thin slices, and refrigerate it.

Step 6: take out the dough and roll it into a rectangle (slightly thick in the middle)

Step 7: put the butter in the middle of the dough.

Step 8: fold the dough to the middle.

Step 9: fold up and down to seal;

Step 10: roll out the dough.

Step 11: roll out the dough and fold it like a quilt, then refrigerate for 30 minutes

Step 12: take out the refrigerator, fold it and refrigerate for 30 minutes.

Step 13: take it out of the refrigerator and roll it on.

Step 14: roll it into cold storage.

Step 15: light cream 120ml, milk 80ml, sugar 30g, egg yolk 2, low gluten flour 10g, condensed milk 8g.

Step 16: light cream, milk, condensed milk and sugar are mixed and heated in water until sugar melts. Take out and let cool.

Step 17: pour in the egg yolk and mix well.

Step 18: sift in flour and mix well.

Step 19: sift and the egg tart water is ready.

Step 20: divide the roll into equal parts.

Step 21: dip a little dry powder in the bottom.

Step 22: put in the mold and push it away from the middle with both thumbs. Pay attention to the thickness of the tower skin.

Step 23: the egg tart skin can be refrigerated for 20 minutes or not.

Step 24: pour in the tower water for about 7 minutes.

Step 25: put into the preheated oven 210 degrees, 25 minutes, up and down the fire, middle layer.

Materials required:

Low gluten flour: 130g

High gluten flour: 20g

Butter: 25g

Butter: 100g

Water: 80ml

Light cream: 120ml

Milk: 80ml

Egg yolk: 2

White granulated sugar: 30g

Condensed milk: 8g

Note: 1. The dough of egg tart skin should be refrigerated when it is ready. 2. Squeeze the egg tart skin evenly. 3. Egg tart water must be sifted, which is more delicate. 4. The water of egg tart should not be too full. It will swell and flow out when baking.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: milk flavor