Mango Egg Tart

2024-09-20 14:59:49 1094

This egg tart is specially made for the activity of pastry Dim sum. The pastry is made of flake butter. The layers of the pastry are very clear, and the taste is crispy. Tart water adds fresh mangoes to the original egg tart, making it more flavorful and not too sweet to eat. If you like egg tarts, why not give it a try

Details of ingredients

Low gluten powder125g
High gluten powder85g
salt2g
water120g
butter40g
Flaky butter185g
Light cream100g
milk85g
sugar15g
Condensed milk15g
yolkTwo
corn starch3g

Technique

difficultybeginner
workmanshiproast
tasteFruity taste
timeThree hours

Steps to make Mango Egg Tart

1. First, make egg tart crust: Put the flour and butter from the main ingredients into a bowl, and use the frozen butter directly without thawing
2. Repeatedly rub by hand into small granules, resembling corn grits
3. Add water and salt to make dough, make a cross on the dough with a knife, then cover it with plastic wrap and refrigerate for half an hour to allow the dough to fully relax
4. After slightly rolling out the relaxed dough, I rolled it into a circle. In fact, rolling it into a shape with four corners is the most convenient. The butter flakes are softened in advance to the same softness and hardness as the dough, which is easier to handle.
5. Ensure strict packaging
6. Use a rolling pin to press it first, don't roll it directly. Pressing it first and then rolling it out will be more even
7. Then fold it left and right, wrap it in plastic wrap, and continue to refrigerate for about half an hour
8. Take it out and fold it in half again, then continue to refrigerate and let it relax for about half an hour. This action is performed a total of 3 times.
9. Finally, roll it out again to form a large piece with a thickness of about 3 millimeters, and sprinkle a little high gluten powder on the surface
10. Roll it up from one side and cut it into small pieces
11. Take a small dough, put it into the egg tart mold, and then use your thumb to push it from the middle to the edge, paying attention to making the edge slightly thicker. This way, the finished product will have a good effect and clear layers
I usually make a lot at once, so if I can't use up, I just move it directly into the tin foil egg tart mold, stack it up and freeze it in the refrigerator. When I use it, I can take it out and use it directly
Next, make the tart water. Mix milk with starch and sugar thoroughly and mix evenly
14. Then bring to a boil over low heat and remove from the heat
15. Beat the egg yolk slowly and pour it into the milk solution, stirring quickly while pouring to prevent the yolk from clumping
16. Mix the egg and milk mixture thoroughly and evenly
17. Add condensed milk and stir thoroughly until evenly mixed
18. Add light cream and stir thoroughly until evenly mixed
19. Sift the egg tart water to make the finished product more delicate
20. Cut mango into cubes
21. First, put the diced mango into the egg tart skin
22. Pour in the sifted tart water.
Preheat the oven to 200 degrees for 5 minutes
Bake in the oven for 15 minutes
When baking, the water in the tarts rises very high, and you can see the gurgling and rolling sound
26. When the baked egg tart comes out of the oven, the water in the egg tart is still bulging
After cooling, it will collapse for many miles. I personally feel that eating while it's hot is the most delicious