Portuguese egg tarts
I have always loved Portuguese egg tart, and now I make it at home. It is a super delicious and simple flying cake version of egg tart. There is no need to make troublesome layers of meringue. It is as delicious as ever. According to this recipe, I used two skins to make 8 egg tart tart. There are also the remaining egg tart water, put it in the refrigerator to refrigerate, and it will still taste delicious after thawing next time.
Recipe Recommendations
- flying cake flying cake
- animal whipped cream 180 grams
- milk 140 grams
- fine sugar 80 grams
- egg yolk of 4
- low-gluten flour 15 grams
- condensed milk 15 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Portuguese egg tarts
1
Mix the light cream and milk, add the fine sugar and condensed milk, heat and stir until the sugar dissolves.
2
After cooling the milk until it is not hot, add egg yolk and low-gluten flour, stir well, and filter to make egg tarts water.
3
Thaw the flying cakes slightly, stack the two sheets together and make the rods as square as possible. You can sprinkle some flour to prevent sticking.
4
Roll up the finished cake crust and cut it into 16 evenly divided sections.
5
Stack the two ingredients together and squeeze the mold into an egg tart skin, with the edges slightly higher than the mold.
6
Pour the egg tart water into the egg tart skin until 7 minutes full, preheat the oven, and add to the oven at 220 ° C for about 25 minutes.Portuguese egg tarts Make Tips
1. When making egg tart water, heat the light cream and milk to allow the fine sugar to dissolve completely. If you use powdered sugar, you can mix it evenly without heating it. 2. When pinching the tarts, the bottom should be pinched as thin as possible, otherwise the bottom will taste wet and not crispy. 3. After kneading the tarts, let stand for 20 minutes, then pour in the egg tarts water and bake. Otherwise, the tarts will retract during baking. 4. Because the tart skin will expand after roasting, the egg tart water only needs to be filled until 7 minutes full. 5. The baking temperatures and times vary in different ovens, depending on the situation.