Pineapple Portuguese egg tarts
By VicentaLakin
Recipe Recommendations
- low-gluten flour
- high-gluten flour
- butter appropriate amount
- Marqilin
- qingshui
- corn oil appropriate amount
- light cream 1 part
- milk
- soft sugar appropriate amount
- egg yolk
- condensed milk appropriate amount
- Pineapple fragments appropriate amount
- milk fragrance
- baking
- half an hour
- simple
Steps for Pineapple Portuguese egg tarts
1
Place the butter softened at room temperature in the middle of the flour, cut the flour into grains and mix well.
2
Add some corn oil, cut and mix well, add a little water, gently knead it into dough, put it in a crisper bag, and place it in the refrigerator for more than 30 minutes.
3
Put the sheet-like marquiline into a crisper bag and roll it out with a rolling pin. Place it in the refrigerator and refrigerate.
4
Tower water: Mix the light cream, milk, soft sugar, and condensed milk together. After the soft sugar is melted, add egg yolk and low-gluten flour and stir well. (Flour doesn't blend in easily, so be patient.) After that, the tower water must be sifted.
5
Take out the dough and roll it into a rectangle, place Marqilin in the middle, then fold the dough on both sides towards the middle, and seal all sides.
6
After sealing it, gently roll it out flat, then fold it in four layers like a quilt. Then gently roll it out flat, fold it in four more layers, then put it in the refrigerator and refrigerate for half an hour. After taking it out, roll it out flat, and stack it in four layers again (tired), then roll it up and put it in the refrigerator for half an hour.
7
After taking out, cut the rolled strip dough into small doses, then dip the bottom with a little flour and place it in the oiled egg tarts mold, and the skin should be even.
8
The tower water is 7 minutes full, put it into the oven and heat it to 220. The middle layer will be cool and crispy for about 18 minutes.