Portuguese egg tarts
By NeilD'Amore
There's nothing mysterious about egg tarts, it's just a process that goes over and over again. The failure rate is really low!
Recipe Recommendations
- low-gluten flour 220 grams
- high-gluten flour 30 grams
- animal whipped cream 180 grams
- milk 140 grams
- low-gluten flour 15 grams
- butter 40 grams
- egg yolk of 4
- condensed milk 15 grams
- fine sugar 5 grams
- salt 1.5 grams
- water 125 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Portuguese egg tarts
1
Mix the flour with sugar and salt, place 40 grams of butter at room temperature to soften it, and add to the flour. 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. Knead into a smooth dough. Wrap in plastic wrap and place in the refrigerator to chill and relax for 20 minutes.
2
Cut 180 grams of butter into small pieces.
3
Put them in crisper bags and line them up.
4
Use a rolling pin to press the butter into a large, uniform thin sheet. At this time, the butter will soften slightly and place it in the refrigerator until hardened again.
5
Take out the relaxed dough, apply a thin layer of anti-stick powder on the table, place the dough on the chopping board, and roll it into a rectangle, about three times the width of the butter slices and slightly wider than the length of the butter slices.
6
Remove the butter slices that have been hardened in cold storage, tear off the preservation bag and place the butter slices in the center of the rectangular dough sheet.
7
Turn one end of the dough sheet toward the center and cover it on the butter slices.
8
Put the other end of the dough sheet over too so that the butter slices are wrapped in the dough sheet.
9
Use your hands to press the edges on both sides to drive out air bubbles in the dough sheet from the other end to avoid trapping air bubbles in the dough sheet.
10
Same as step 9.
11
Rotate the dough 90 degrees.
12
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.
13
Fold one end of the dough towards the center.
14
Then fold the folded dough in half. This completed the 40% discount in the first round.
15
Four-fold dough sheet.
16
Wrap in plastic wrap and place in the refrigerator to chill and relax for about 20 minutes.
17
Rolled quilt.
18
First, mix the light cream and milk, add the fine sugar and condensed milk, and heat and stir until the sugar dissolves.
19
After separating the egg yolks and cooling until they are not hot, add the egg yolks and low-gluten flour, and stir well.
20
Same as step 19.
21
Mixed egg tart water.
22
After the thousand-layer meringue is prepared, roll it into rectangular slices 0.3CM thick
23
Yanbian rolled up.
24
Roll it up.
25
Wrap in plastic wrap and refrigerate for 10 minutes.
26
Use a knife to cut into small doses 1CM thick. (If the egg tart mold is larger than 1CM)
27
Pick up the dough and dip it in the flour.
28
Put in the egg tart mold with the flour side facing up.
29
The first egg tart skin I made was a bit ugly.
30
Let the pressed mold stand for 20 minutes.
31
Pour in the egg tart water to fill it with 7 minutes, otherwise too much will overflow and it will be easy to burn.
32
Next, you can put it in the oven: After preheating, heat it to 220 degrees for 25 minutes.
33
Put it in the oven and the egg tarts will become cooked little by little, not to mention how fragrant they are! This process is really enjoyable.
34
Still in the process of cooking...
35
It looks familiar. Pretty cute.