Cantonese egg tart
This is a classic snack loved by the people of southern Guangdong with a long history. Go and have a look. Which teahouse in Guangzhou doesn't have it? Whether it is a high-end restaurant or a popular restaurant, it is indispensable for morning tea. Recalling the past, the family remembered that when they went to the teahouse for tea in their hometown, they would order a dish of fragrant egg tarts. Even though I didn't like sweets, dad also liked them. At that time, I didn't expect to learn how to do it by myself. It's very common to go to a bakery. At present, when I went out for dinner last time, the waiter introduced the goat's milk egg tart. I think the dessert has been innovated again. It's much better than the goat's milk. After eating it, I really feel it's not much different, but it's still very exquisite. Maybe, if it's made a little more exquisite, the price can be doubled. These days, it's difficult to mix among peers without novelty and beautiful packaging. I mix with myself and do it at home! When it comes to making it, I have done six or seven experiments at home, and the finished product can be seen. It is not difficult to make the tarts, but the process is a little annoying. However, whether the tarts can be roasted smooth without aging, tender without scorching is the focus of this post. The following is a graphic introduction and experience to share with you.Experience:1、 The thousand layer pastry is always greasy. It has been made with lard before. It feels like the real egg tart. It's a little hard, but it's easier and faster to pack it in boxes;2、 Put an appropriate amount of vanilla essence to remove the flavor of egg tarts and add flavor to egg tarts;3、 Put a little lemon juice to stabilize the egg liquid. It is best to put some in steamed eggs or stewed eggs, mainly to balance the acidity and salinity of the eggs. According to the information, the eggs have a trace of alkalinity;4、 Put the dough into the refrigerator for freezing when making it, so as to better shape;5、 The requirements for milk used are not high. We can drink milk in boxes or bottles. If we do not prepare condensed milk, we can add a little more sugar;6、 For making egg tarts and steamed eggs, if you want the eggs to be tender and smooth without scattering and aging, the ratio of eggs to water is 1:1-1.2, and the salty ones are easier to solidify than the sweet ones, because salt plays a solidifying role in the middle;7、 The degree of maturity is that the egg liquid has just solidified and then fried.
Step 1 . Press out the dough block with a tart mold;
Step 2 . Use your fingers to press the dough block evenly in the tart mold, and use your fingers to press the excess edge;
Step 3 . Use toothpicks to pierce several holes on the dough, and then put it in the refrigerator (not the snow layer) to freeze for about 30 minutes;
Step 4 . When freezing the dough, you can spare your hands to make the egg liquid. Beat the eggs evenly, add milk, stir evenly, and then add condensed milk, essence, lemon juice, salt and sugar, stir evenly;
Step 5 . Then filter the impurities with a mesh screen and preheat the oven at 400F;
Step 6 . When the freezing time is up, take out the dough and pour in the mixed egg liquid, 70% to 80% full, not too full;
Step 7 . Put a large plate of tarts in the preheated oven at 325F - 350F for about 15 minutes. Be sure to open the oven lamp. Once the surface is burnt, take it out immediately.
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