Homemade Portuguese egg tart
This article refers to Jun Zhi's prescription. It feels really good. Even the belt fluid can be fixed by yourself.The quilt should be folded three times in total. After each folding, the quilt should be returned to the refrigerator for refrigeration or freezing. After the dough is slightly hard, it can be taken out for operation. During the operation, the action must be fast. Don't try to save trouble and omit the steps, otherwise the final layer by layer effect and mouth feeling won't come out; If coarse granulated sugar is used in egg tart liquid, it is not easy to dissolve. First, mix milk and granulated sugar, heat it slightly to dissolve the sugar, and then add light cream and egg yolk after cooling; You can make more egg tarts when you have time. Roll them up and put them in the refrigerator for freezing. Take them out and cut them into pieces and reshape them before eating, so that you don't have to do this every time.
Step 1 . Put the material into the basin and knead it into a smooth dough
Step 2 . Wrap it in plastic wrap and refrigerate it for 30 minutes before reuse
Step 3 . When freezing the dough, deal with the butter wrapped in material B: put the butter in the plastic wrap
Step 4 . Knock with a rolling pin, roll it into a rectangle, and refrigerate it in the refrigerator
Step 5 . Take out the dough after refrigeration, sprinkle thin powder on the case, and roll it into large pieces; Put the butter used for wrapping in the middle of the dough
Step 6 . Fold it around to the center. Don't expose the wrapped butter. Wrap it
Step 7 . Close down and roll into a rectangle as regular as possible
Step 8 . Turn to the center at the left and right quarter
Step 9 . Fold it in half again, like folding quilts. This step is commonly known as folding quilts. Wrap it with plastic wrap, refrigerate it in the refrigerator for 15 minutes or about 7 minutes, and the dough will harden. This step is the first folding of quilts
Step 10 . Repeat steps 7, 8, and 9 twice in turn to complete the folding of quilts twice. After each folding of quilts, put the dough into the refrigerator for refrigeration or freezing to harden the dough before operation. Whether the egg tart can be layered depends on these steps. After folding the quilt three times, take the dough out of the refrigerator and put it on the table
Step 11 . Roll into a large rectangular sheet with a thickness of about 3mm
Step 12 . Roll it up from the wide edge, roll it tightly as much as possible, wrap it with fresh-keeping film, and refrigerate it in the refrigerator for 30 minutes or 15 minutes
Step 13 . Take out the dough roll and put it on the table to prepare a little flour
Step 14 . Divide the dough roll into 12 equal parts
Step 15 . Take one of them. Dip one of the cut surfaces slightly in flour, and do not dip the other side in flour. Put the side dipped in flour up in the egg tart mold
Step 16 . Press around with your fingers to make the tart cover the egg tart mold evenly, and the edge should be slightly higher than the egg tart mold
Step 17 . Finish the 12 egg tarts in turn, and put the prepared egg tarts together into a mold into the refrigerator to refrigerate for more than 30 minutes or 15 minutes to make the egg tarts harder
Step 18 . Let's mix the egg tart liquid. Put material C into a bowl to fully dissolve the soft sugar
Step 19 . After fully mixed, filter with a sieve to make the egg tart liquid more delicate
Step 20 . Take out the frozen egg tart skin, pour the egg tart liquid to 70% full, and preheat the oven to 210 degrees
Step 21 . Put the egg tart into the oven, middle layer, 210 degrees, 15-20 minutes, golden skin, brown spots appear in the middle of the tart liquid, and come out of the oven
Step 22 . Although the process is a little cumbersome, the homemade egg tart is really delicious
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