Portuguese egg tarts
By LennaStokes
This egg tart is made from the meringue that was left over from yesterday's meringue apple pie. It tastes quite good. The skin is crispy and the eggs are fragrant and smooth. Great ~~~~~
Recipe Recommendations
- puff pastry a
- light cream 150g
- milk 100g
- fine sugar 60g
- egg yolk of 4
- low-gluten flour 15g
- condensed milk 10g
- milk fragrance
- baking
- several hours
- senior
Steps for Portuguese egg tarts
1
Raw material diagram.
2
Mix milk and light cream well.
3
Add egg yolks and stir.
4
Add low-gluten flour and stir well.
5
Made egg tarts water. Stand aside.
6
Roll out the meringue into large thin slices. If it is sticky, add some dry powder appropriately.
7
Roll it into a long roll starting at one end.
8
Cut the long roll into small pieces.
9
Take a small roll and dip it with flour on one side.
10
Press the flour-stained side up into the egg tart mold.
11
Press the dough sheet evenly according to the size of the mold, and let stand for 20 minutes after it is completely done to prevent the meringue from shrinking during baking.
12
Pour the egg tarts prepared in step 5 into the mold until 70 percent full, otherwise it will overflow during baking.
13
After preheating the oven at 220° for 5 minutes, put the egg tarts into the oven, heat at 220° for 15 minutes.Portuguese egg tarts Make Tips
1. If you can't eat too much meringue at one time, you can use dry powder to pat evenly, roll it up and place it in a fresh-keeping bag, and store it in the refrigerator, preferably not for more than a week. 2. The purpose of step 9 is to prevent sticking during pressing. 3. It is best to let it sit for a while after making, otherwise the meringue will retract after baking. 4. Don't fill the egg tarts with water, otherwise it will overflow when baking.