Step by step learning how to make egg tarts - Portuguese egg tarts

2024-06-09 02:59:59 2227

Portuguese egg tarts may seem difficult, but in fact, they require repeated movements. Many tubes are said to be difficult to make, so I'll take it on a challenge. Actually, it's not difficult. It's just that I often have to put them in the refrigerator for refrigeration during production, which makes me run up and down the stairs. Dizzy...

Details of ingredients

Low gluten flour130 grams
High gluten flour20 grams
butter25 grams
Butter100 grams
water80ml
Light cream120ml
milk80ml
yolkTwo
Low gluten flour10 grams
White sugar30 grams
Condensed milk8 grams

Technique

difficultyintermediate
workmanshiproast
tasteMilk fragrance
timeHalf an hour

Steps to make Step by step learning how to make egg tarts - Portuguese egg tarts

1. 130g low gluten flour, 20g high gluten flour, 25g butter, 80g water, and 100g butter.
2. Put butter in the middle of the flour, draw a circle by hand and knead the butter until soft.
3. Mix with water and knead into a ball. Rub the dough repeatedly with force at the base of your palm.
4. Wrap the kneaded dough in cling film and refrigerate for half an hour in the refrigerator;
5. Put the butter on the cling film, beat it soft with a dough stick, and roll it into thin slices. Refrigerate for later use.
6. Take out the dough and roll it into a rectangular shape (slightly thicker in the middle)
7. Place the butter in the middle of the dough.
8. Fold the two side panels towards the middle.
9. Fold and seal the upper and lower sides tightly;
10. Roll out the noodles.
11. After rolling it out, fold the dough like a quilt and put it in the refrigerator for 30 minutes
12. Take it out of the refrigerator, fold it four times, and then refrigerate it for 30 minutes.
13. Take it out of the refrigerator again and roll it out.
14. Roll it into a roll and refrigerate it for later use.
15. 120ML light cream, 80ML milk, 30g white sugar, 2 egg yolks, 10g low gluten flour, 8g condensed milk.
16. Mix light cream, milk, condensed milk, and sugar and heat over water until the sugar melts. Remove and let cool.
17. Pour into the egg yolk mixture and mix well.
18. Sieve in the flour and mix well.
After sieving, the egg tart water is ready.
20. Divide the dough roll into equal parts.
21. Dip a little dry powder in the bottom.
22. Insert the mold and push it outwards with both thumbs from the middle, paying attention to the uniform thickness of the tower skin.
23. The prepared egg tart skin can be refrigerated for 20 minutes to shape, or it can be left refrigerated.
Pour water into the tower for about 7 minutes to fill.
25. Place in a preheated oven at 210 degrees Celsius for 25 minutes, over high and low heat, on the middle layer.