Portuguese egg tart - a warm dessert in winter
Portuguese egg tarts are very suitable for making pastry after cold weather. Don't wait until summer to regret. You should often make pastry to satisfy your craving.In winter, when you eat a newly baked hot egg tart, your happiness will burst1. when making thousand layer pastry, ensure sufficient refrigeration relaxation time 2 The butter is rolled into the dough evenly to make the finished product crisp and delicious.
Step 1 . Prepare all raw materials
Step 2 . Put the small basin on the electronic scale and weigh out the powder, sugar and salt. Then prepare a small bowl, weigh the amount of water, weigh 20g butter, cut into small pieces, and use the room temperature software until it can be flattened by hand
Step 3 . Add water slowly, mix into dough with appropriate softness and hardness, wrap it with fresh-keeping film, and put it in the cold box for about 30 minutes
Step 4 . Take the dough out of the freezer, roll it into rectangular slices, and put the butter slices in the middle
Step 5 . Fold the dough from left to right to the middle, compress the upper and lower Yellow dough, and tighten the mouth
Step 6 . Sprinkle a little high gluten flour to prevent staining, and roll it into a rectangular large piece
Step 7 . Fold left and right inward, like a quilt, first fold in a quarter, then fold in half, wrap it with fresh-keeping film, put it in the refrigerator, and refrigerate for about 20 minutes
Step 8 . Take out the loose folded dough, rotate it 90 degrees, roll it out again, fold it, put it in the refrigerator for about 20 minutes, and then fold it again.
Step 9 . Take out the dough that has been folded for three times and roll it into a rectangular piece of about 4mm
Step 10 . Roll up from the bottom
Step 11 . Wrap the plastic wrap, set the shape, and put it in the refrigerator for more than 30 minutes. Then you can make egg tart skin
Step 12 . Cut out a small dough about 1cm thick
Step 13 . Put it into the egg tart mold, flatten it and spread it all over the bottom of the mold
Step 14 . Put a little high gluten flour on the dough and push the dough up with both hands
Step 15 . The tarts should be a little higher than the mold. During the baking process, the tarts will shrink back to normal size. The prepared egg tarts need to relax for 20 minutes. If you don't relax, the tart skin will shrink too much in the oven
Step 16 . Prepare egg tarts and weigh out the cream and milk
Step 17 . Add white marshmallow
Step 18 . Put it on a gas fire and heat it over a low heat until most of the sugar melts. Turn off the fire and stir it with a manual egg beater until all the sugar melts. Do not boil the egg tart liquid. Be sure to heat it with a minimum heat
Step 19 . Cool the egg tart slightly, sift in the low gluten flour and stir well
Step 20 . Add two egg yolks
Step 21 . Stir to make it mixed evenly
Step 22 . Use a fine screen to sieve the egg tart liquid for 2 to 3 times to obtain a fine egg tart liquid
Step 23 . Pour the egg tart liquid into the flabby tart skin and fill it with 7 minutes Preheat the oven at 210 ℃ and bake for about 20 minutes. Adjust properly according to the performance of your oven.
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