What should I pay attention to when making my own egg tart liquid?

I think everyone will be familiar with this delicious egg tart. It is recognized that egg tarts are delicious, and once bitten, the mouth can be covered with silky and mellow egg fragrance, which is really sweet but not greasy. The fragrance stays on the cheeks and it is easy to capture the heart of eating goods.

As our life becomes richer and richer, the kitchen is getting bigger and bigger. It is not unusual to have a small oven at home. If you are a person who likes to eat egg tarts, and if you have an oven at home, then this method of making egg tarts is perfect, because it really doesn't require any technical content. There are several problems in making egg tarts. First, the skin of the egg tart is not well made. Second, when baking egg tarts, you need to master the heat, otherwise it will be easy to paste. What is shared below is how to make a delicious and crispy egg tart.

Required ingredients

Egg tart skin:? 300g(20-24 pieces) of medium gluten flour, 40g of butter (kneaded into dough), 6g of salt, water 150g, butter or flaky butter 150g (wrapped into dough),

Egg tart liquid: 220g light cream, milk 150g, sugar 40g, condensed milk 15g, 4 egg yolks, and low flour 15g (you can add half or not if you like tender).

Start making egg tart skins:

Step 1: Mix butter, salt and flour, knead into granules, add water and knead into dough without coating.

Step two:? Cut the cross with a knife, wrap it with wet gauze, wrap it with plastic wrap, and put it in the refrigerator 1 hour.

Step 3:? This time I used Alpine fermented butter, sliced it, put it in the middle of oil paper, and folded the oil paper into the size I wanted. Roll the butter to the size of butter paper with a rolling pin. Roll the butter as thick as possible.

Step 4: Roll out the dough that has been refrigerated and relaxed in the refrigerator, put in the rolled butter, seal it, roll it down, fold it in half, and then fold it in half. This is 60% off 1 piece.

Step 5:? Refrigerate in the refrigerator for 30-60 minutes. After relaxing, make 1 piece at a 40% discount. If it is hot, put it in the refrigerator for 30-60 minutes. Then roll it into a rectangle with a thickness of 4 mm, trim the edges and coat the surface with water. I'm afraid the butter will melt when I open the pastry. If the weather is high, I can refrigerate it for a while, so the effect of opening the crisp will be better.

Step 6:? Roll up, refrigerate for 30 minutes, and cut into 25 grams of dough. Grease the egg tart mold, press the dough to the edge with two thumbs, and let the dough fill the whole mold.

Step 7:? The dough should be higher and the bottom must be thinner, otherwise the bottom will not be crisp easily, which will affect the taste.

Making egg tart liquid:

Step 8:? Mix the egg yolk with the sieved low flour. Mix whipped cream, milk, condensed milk and sugar, and heat until the sugar is completely mixed. I got stung in the microwave 1 min for 20 seconds. Then add it to the egg yolk, stir well and sieve for later use.

Step 9:? Take out the freshly made egg tart skin, first put the egg tart skin evenly into the baking tray of the oven, and pour the stirred eggs and milk into the egg tart skin bit by bit. Be careful not to pour it too full, just pour it into eight points. If you are too full, the egg milk will flow out during baking, which will affect your appetite and be unclean.

Step ten:? Then the egg tart is baked. Please bake it according to your own oven. Remember to preheat the oven for a few minutes before baking, and then adjust the temperature to 250 degrees for 25 minutes until there are spots. Just out of the oven, it's bulging, the bottom is beautiful, crispy and delicious.

skill

1: Egg tart liquid will be more delicate after filtering to remove bubbles. Note that this step must be poured slowly, otherwise the milk and egg liquid will easily overflow, which will not only fail to be filtered, but also cause waste.

If too many impurities are filtered out, it means that we haven't stirred enough, so we need to pour the milk and eggs back together and continue to stir.

2: Don't pour the egg tart into the egg liquid too slowly, just about eight minutes full, and it will easily overflow after a while.

3. If you want the oven to be crisp and tender, you must control the time and temperature. Before, we only used 180 degrees for the first time, and the baked Portuguese tarts were oily and soft. I think there is too much oil in it. After professional guidance, I know that it needs to be baked at 250 degrees. It is best to put it on a baking tray instead of baking it online, so that the bottom of the baked Portuguese egg tart will be more brittle. So don't be careless!