Portuguese egg tart, bar egg tart-You Are Foodie

By Louie
17

Portuguese egg tart, bar egg tart

The egg tart mold arrived home by express at the weekendBut at the weekend, I made fresh meat moon cakes and went to Langlang's house for the Mid Autumn FestivalSo I started making Portuguese egg tarts todayThe practice of secretly watching egg tarts on the Internet on your mobile phone when you are free at workIn fact, it is not difficult. The practice of pastry is similar to that of Soviet style moon cakesThe making of tarts is much easierPrepare all raw materials and start work!

Main Ingredients

High gluten powder 15g
Low gluten powder 120g

Auxiliary Ingredients

Step 1 . The material of the dough is as follows: mix all of them together and knead them into a smooth dough. Put them in a fresh-keeping bag and put them in the refrigerator to relax (I kneaded them a little softer and added more water)

Step 2 . smooth paste

Step 3 . Maggie Lin 80g

Step 4 . Put it in a fresh-keeping bag, use a rolling pin to roll it into a flat square shape, and put it in the refrigerator to make it harder

Step 5 . Roll the loose dough into a size three times the width of Majilin, with a length slightly larger than Majilin, and knead it

Step 6 . Maqilin was placed in the middle (55555555555555555555, I made a mistake by not using a plastic bag, but directly using a hard bag to hold Maqilin, which caused it to break completely when taken out from inside)

Step 7 . Fold the dough on both sides and wrap Maggie Lin up; Br/>
PS: There is an important part that I did not do properly at this moment: one hand pressed down on one side, and the other hand pushed the air towards the other side, making sure to clean it up. At first, I didn't know what I was doing, so I rushed around casually, which caused many bubbles to appear between the dough and Majilin when folding and rolling the dough repeatedly later.<; br /> After finishing, press the dough on both sides tightly

Step 8 . Roll the dough wrapped around Maggie Lin out big and thin

Step 9 . I fold, I fold, I fold the blanket~~~<; br /> Fold it up, fold it down, fold both sides together~~Also

Step 10 . Fold the quilt in a fresh-keeping bag and place it in the refrigerator to relax for 20 minutes; br /> Repeat step 8.9~~~~Fold the quilt 3 times!!!!

Step 11 . Let's make tart water while the blanket relaxes in the refrigerator& lt;br /> The ingredients for the tart water are shown in the following picture

Step 12 . Pour everything into a container and mix well. After stirring evenly, put it in the refrigerator; Br/>
PS: To mix it evenly, I didn't pay much attention to this step, and I feel that the final baked tart water is a bit uneven

Step 13 . Take out the dough that has been folded three times and roll it out with a rolling pin to a thickness of about 5 millimeters; br /> You can see my mistake here. The excessive moisture content in the dough caused some of the oil layers to break during the final rolling process

Step 14 . Sprinkle a little flour on the rolled dough to prevent sticking (it doesn't really matter...); br /> Roll it up~~~~Lalala<; br /> Cut the mold into small round pieces according to its size

Step 15 . Flatten the small round object and use a rolling pin to assist in rolling it out larger; br /> Put it into the mold and press it into shape

Step 16 . Pour the tart water into<; Br/>
7 minutes full (you can start preheating the oven before pouring)

Step 17 . Bake at 220 degrees for 25 minutes

Step 18 . success! And also!

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