Papaya egg tarts

1

1. Prepare the ingredients 2. Mix the flour with sugar and salt, place 40 grams of butter at room temperature to soften it, and add it to the flour. 3. Pour in water and knead into dough. Don't pour all the water in one go, but add it as appropriate according to the hardness of the dough. 4. Knead into a smooth dough. Wrap in plastic wrap and place in the refrigerator to chill and relax for 20 minutes. 5. Cut 180 grams of butter into small pieces, place them in a fresh-keeping bag and line them up. 6. Use a rolling pin to press the butter into a large sheet of uniform thickness. At this time, the butter will soften slightly and place it in the refrigerator until hardened again

2

7. Take out the relaxed dough, apply a layer of anti-stick thin powder on the table, place the dough on the chopping board, roll it into a rectangle, about three times the width of the butter slices, and slightly wider than the length of the butter slices. A little wider. 8. Remove the butter slices that have been hardened in cold storage and tear off the fresh-keeping bag. 9. Place the butter slices in the center of the rectangular dough sheet. 10. Turn one end of the dough sheet toward the center and cover it on the butter slices. 11. Put the other end of the dough sheet over too. 12. This wraps the butter slices in the dough sheet

3

13. Squeeze one end of the dough sheet to death, move your hand along one end of the dough sheet, close to the dough sheet to the other end, and drive out the bubbles in the dough sheet from the other end to avoid wrapping the bubbles in the dough sheet. 14. When you move your hand to the other end, crush the other end to death. 15. Rotate the dough sheet 90 degrees. 16. Roll it into a rectangle again with a rolling pin. When rolling, roll from the center to the four corners, which is easy to roll into a regular rectangle. 17. The rolled rectangle is as shown in the picture. 18. Fold one end of the dough towards the center

4

19. Fold the other end of the dough toward the center. 20. Fold the folded dough in half. This completed the 40% discount in the first round. 21. Wrap the four-folded dough sheet with plastic wrap, place it in the refrigerator and relax for about 20 minutes. 22. Take out the relaxed dough sheet, repeat steps 16-21, and then fold it in two rounds. There will be a total of 3 rounds of 40% discount. 23. This is the dough sheet after the third round of 40% fold. 24. Roll out the three-round dough sheet into a rectangle with a thickness of about 0.3CM. The layer of meringue is ready

5

Ingredients (about 24 pieces): Egg tart water: 220 grams of light cream, 160 grams of milk, 80 grams of fine granulated sugar, 4 egg yolks, 15 grams of low-gluten flour, 15 grams of condensed milk, appropriate amount of papaya egg tart skin: One layer of melange skin Baked: 210 degrees Celsius, about 25 minutes. middle layer of the oven

6

Production process: 1-6 Prepare papaya pulp and egg tarts water, peel papaya and cut into small dices, add light cream, milk, fine granulated sugar, and condensed milk into a bowl, heat and stir constantly until the fine granulated sugar is completely dissolved. After cooling to room temperature, add egg yolk and low-gluten flour, stir well, and sieve to make egg tarts water. Put it aside for later use

7

7. Roll up the 0.3CM thick layer meringue and place it in the refrigerator for 30 minutes. 8. Take out the refrigerated one-layer meringue roll and cut it into small rolls of uniform size. 9. Cut small rolls 10. Pick up a small roll and dip it in the flour. 11. Put in the egg tart mold, with the flour-stained side facing up. 12. Use two thumbs to pinch the small roll into the shape of an egg tart mold

8

13. Let the kneaded egg tart skin sit and relax for 20 minutes. 14. Put 2-3 pieces of diced papaya on the bottom of each egg tart. 15. Pour in the egg tart water and fill it in 7 minutes. 16. Put it into a baking sheet and bake it in the oven at 210 degrees C, about 25 minutes, until the focus appears on the surface of the egg tarts. After baking, you can add 2 fresh diced papaya on the surface of the egg tarts

9

1. Because the tart skin will expand after roasting, the egg tart water only needs to be filled until 7 minutes full. 2. After the tart skin is pinched, it needs to stand for 20 minutes, then pour in the egg tart water and bake. Otherwise, the tart skin will retract seriously during the baking process, causing the egg tart water to overflow and the effort will fall short. 4. When making egg tart water, heat the whipped cream and milk to completely dissolve the fine sugar. If you use powdered sugar, you can mix it evenly without heating it. In order to ensure that the egg tarts have a beautiful luster when baked in water, be sure to sieve them before using them. 5. If you have not reached the focus after roasting for a long time, you can move the baking sheet to the upper layer and bake for a while.

1. This is a puff pastry recipe that is very suitable for home cooking. We do not recommend using margarine to make puff pastry. Although margarine does not melt as easily as butter, making the process much simpler, the resulting pastry cannot compare to butter-based ones in terms of texture or healthiness. In commercial mass production, butter is not often used because it is difficult to control, hard to work with, and expensive. However, for home cooking, the focus should be entirely on the joy of doing it yourself and eating healthily. 2. When the weather is hot, butter melts easily. You can add 22 grams of high-gluten flour to 180 grams of butter to absorb the moisture in the butter, making it easier to handle. (The specific method is: soften 180 grams of butter at room temperature, add 22 grams of flour, mix evenly with a mixing tool, put it back in the refrigerator to freeze hard again, and then proceed with the normal steps.) 3. Resting refers to letting the dough sit for a while to allow it to relax, making it easy to roll out without shrinking back. It is not necessary to rest after every single fold; this should be decided based on the condition of the dough. If the dough is relatively easy to roll out, you can perform two consecutive folds before resting. However, if the dough is difficult to roll out or the butter softens and starts to leak, you need to refrigerate it immediately to rest.