Pumpkin egg dumplings
By VicentaLakin
Recipe Recommendations
- Tart skin: low-gluten flour 220 grams
- high-gluten flour 30 grams
- butter 40 grams
- fine sugar 5 grams
- salt 1.5 grams
- water 125 grams
- Egg Tart Water: Light Cream 110 grams
- milk 80 grams
- egg yolk of 2
- low-gluten flour 8 grams
- condensed milk 8 grams
- papaya appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Pumpkin egg dumplings
1
Skin: 180 grams of butter cut small, placed in a conservatory bag, stubble stubbles, freezer spare。
2
Flour, salt, sugar mixed, butter softened, added to the flour mixture. Purge water synthesis, wrap it in a membrane and freeze it in the fridge for 20 minutes
3
It grows a square of noodles, about three times the size of butter。
4
The butter sheet is placed in the middle of the face, folded between the right and the left sides of the face and glued to the top and the bottom sides, releasing the bubble from the inside on time。
5
Turn 90 degrees, make it thin, and be careful not to break the skin, and release the butter。
6
When this is done, it folds the right and the left sides into the middle and folds up to 40 cents, with the whole four-point split, with the two middles on the outside at the top, and then folds together, so that the first four-quarters end and the protective membranes freeze 20 cents in the fridge。
7
THIS WILL BE A FOUR-TURNER, FOLLOWED BY A RECTANGULAR OF 0.3CM THICK, WITH A FREEZER BACK-UP FROM ONE SIDE。
8
SKIN IS TO BE FROZEN IN THE FRIDGE FOR 30 MINUTES AND CUT INTO A SMALL SLICE OF 1.5 CM THICK. ON A STICKY SIDE OF THE FLOUR. PUT THE FLOUR UP INTO THE EGG TATTER, PRESS ITS FINGER INTO THE SHAPE OF THE MOLD, AND IT'S A BIT THIN AND LOOSE FOR 20 MINUTES。
9
At this point, the water is made of light cream, milk, fine sugar, refined milk to heat and stir until the sugar melts, cools to room temperature with egg yellow and low-weed flour, mixes, sifts, etc。
10
Nice and loose
11
The papaya cut Tin, put one or two pieces in the pelt, and poured into the rind. The oven is preheated at 210 degrees, with a fire up and down, mid-level, about 25 minutes, so that the water surface is charred。Pumpkin egg dumplings Make Tips
1. When rolling out the tart pastry, if the butter is too soft, place it in the refrigerator to chill for a while before rolling again.
2. When pressing into the molds, the bottom of the pastry should be thin to ensure it tastes good; otherwise, there will be undercooked parts.
3. The mentioned resting and refrigeration steps must be done thoroughly; otherwise, the pastry will fail to turn out properly.
4. This amount of dough makes 20 egg tarts. Making a little extra is fine; just wrap it in plastic wrap and refrigerate. The custard filling can also be stored this way, but not for too long.