Portuguese egg tarts: a warm dessert in winter

Portuguese egg tarts: a warm dessert in winter

Introduction:

"Portuguese egg tarts are very suitable for making pastry when the weather is cold. Don't wait until summer to regret it. You should always make pastry to satisfy your appetite. In winter, when you eat a hot egg tart just out of the oven, your happiness will explode. "

Production steps:

Step 1: prepare all raw materials

Step 2: put the electronic scale in a small basin and weigh out the powder, sugar and salt. Then prepare a small bowl, weigh the amount of water, weigh 20 grams of butter, cut into small pieces, room temperature software to hand can be pressed flat

Step 3: add water slowly, mix it into a suitable dough, wrap it with plastic film, put it in the cold box and refrigerate for about 30 minutes

Step 4: take out the dough from the freezer, roll it into rectangular slices, and put the butter slices in the middle

Step 5: collect the dough left and right in the middle, compress the Yellow dough up and down, and tighten the mouth

Step 6: sprinkle a little high gluten flour to prevent staining, and roll it into a rectangle

Step 7: fold left and right inward, just like folding a quilt. Fold in a quarter first, then fold in half. Wrap it in plastic wrap and put it in the refrigerator for about 20 minutes

Step 8: take out the relaxed one fold dough, turn it 90 degrees, roll it open again, fold it, put it in the refrigerator for about 20 minutes, and then make another four fold.

Step 9: take out the dough that has been folded three times and roll it into a 4mm rectangle

Step 10: roll up from the bottom and tighten

Step 11: wrap the plastic wrap, shape, refrigerate in the refrigerator for more than 30 minutes, then you can make the egg tart skin

Step 12: cut out a small dough about 1cm thick

Step 13: put it into the egg tart mold, flatten it and spread it over the bottom of the mold

Step 14: put a little high gluten flour on the dough and push the dough up with both hands

Step 15: the tarting skin should be a little higher than the mold. During baking, the tarting skin will shrink back to the normal size. The prepared egg tarting skin needs to relax for 20 minutes. If you don't relax, the tarts skin will shrink too much in the oven

Step 16: prepare the egg tarts and weigh the cream and milk

Step 17: add soft sugar

Step 18: put the gas on the fire and heat it over a low heat until most of the sugar melts. Turn off the fire and stir it with a manual egg beater until all the sugar melts. Do not boil the egg tart liquid, but heat it over a minimum heat

Step 19: cool the egg tart liquid a little, sift in the low gluten flour, and mix well

Step 20: add two yolks

Step 21: mix well

Step 22: sift the egg tart liquid for 2 to 3 times with a fine screen to get a fine egg tart liquid

Step 23: pour the egg tart liquid into the flabby skin, 7 minutes full. Preheat the oven at 210 ℃ and bake for about 20 minutes. Adjust according to the performance of the oven.

Materials required:

Low gluten flour: 120g

High gluten flour: 15g

Sugar: 4 g

Salt: 1g

Water: 58G

Butter: 20g

Butter wrapping: 65g

Cream: 120g

Milk: 100g

Egg yolk: 2

Precautions: 1. When making Melaleuca pastry, we must ensure sufficient cold storage relaxation time. 2. The butter is rolled evenly into the dough to make the finished product crisp and delicious.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet