Every time I eat egg tarts, I always feel happy...
Looking at the egg tarts made by other gourmets perfectly... Hehe... So I learned it secretly.. Of course, I made some minor changes to the materials.. No need for low-gluten flour, no need for mazzis, no need for light cream, no need to "fold your own quilt" to make meringue... As long as everyone has materials in the kitchen...
Homemade Portuguese egg tarts
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Homemade Portuguese egg tarts
1
Ingredients: Flying cake skin (slightly sweet) 2 pieces of milk 120g egg yolk 2 sugar 20g to 25g.
2
Soften the flying cake skins at room temperature, then put the 2 cake skins together, roll them thin into a rectangular shape.
3
Roll the rolled cake crust into a roll.
4
Divide the rolled dough into 12 equal parts.
5
Stack the 2 dough dough together and press flat.
6
Use your hand to squeeze the flattened dough into a bowl shape (thin in the middle and thicker on the four sides)... Put it into the egg tart mold and adjust it along the mold. The edge should be higher than the mold... (The dough will shrink when baking...). Then place in the refrigerator and chill for 15 minutes. We can make tarts in 15 minutes.
7
Put the milk mayonnaise into a container and stir well. (The sugar I use is soft white sugar because it dissolves better...).
8
The stirred egg liquid will have foam, so it is best to filter it through a sieve.
9
Pour the filtered tart water into the refrigerated tart skin and fill it to 70% full. Preheat the oven at 210 degrees and bake for 25 minutes (you can adjust it appropriately according to your own oven).
10
Okay, the delicious egg tarts are complete.Homemade Portuguese egg tarts Make Tips
Maybe my mold was relatively thick, so the bottom of the egg tart was not fully baked, so I took the egg tart out of the mold, put it in the oven, and baked it for another 5 minutes (the heat was mainly used to bake the bottom of the egg tart).