Mango egg tart
This egg tart is specially made for pastry activities. The pastry is made of flake butter. The layers of the crust are very clear, and the taste is crisp. The tart water is added with fresh mango on the basis of the original egg tart. It tastes richer and will not feel sweet and greasy. People who like egg tart might as well try itThe flake butter used in egg tarts is a kind of butter specially used for pastry. The effect of shortening and layering is better than that of butter blocks. But be sure to buy butter slices. Do not buy plants. Plants are artificial and contain trans fatty acids
Step 1 . First make the egg tart skin: put the flour and butter in the main ingredients into the basin together, and use the butter directly when it is frozen without thawing
Step 2 . Knead it repeatedly into small particles, similar to corn grits
Step 3 . Add water and salt into the dough, make a cross with a knife on the dough, then cover it with fresh-keeping film, refrigerate for half an hour, and let the dough relax fully
Step 4 . When the relaxed dough is rolled out a little, I roll it into a circle. In fact, it is most convenient to roll it into a four corner one. The flake butter softens in advance to the same soft and hard degree as the dough, which is easier to operate.
Step 5 . Bao Yanshi
Step 6 . Press it with a rolling pin first. Don't roll it directly. It will be more uniform if you press it first and then roll it
Step 7 . Then fold it in half, wrap it with plastic wrap and keep it refrigerated for about half an hour
Step 8 . Take it out and roll it in half again. Continue to refrigerate and relax for about half an hour. This action is done three times in total.
Step 9 . Finally, roll it out again, roll it into a large area with a thickness of about 3mm, and sprinkle a little high gluten powder on the surface
Step 10 . Roll it up on one side and cut it into small pieces
Step 11 . Take a small dough, put it into the egg tart mold, and then push it from the middle to the edge with your thumb. Pay attention to the side should be a little thicker, so that the finished product has good effect and obvious layers
Step 12 . I do more at one time. If I can't finish it, I'll directly move it to the tin foil egg tart mold, stack it up and freeze it in the refrigerator. When I use it, I can take it out and use it directly
Step 13 . Next, make tarts. Add starch and sugar to milk and stir well
Step 14 . Then boil over a low heat and leave the fire
Step 15 . Break up the egg yolk and slowly pour it into the milk. Stir it quickly while pouring it to prevent the egg yolk from caking
Step 16 . Thoroughly stir the egg milk liquid evenly
Step 17 . Add condensed milk and stir well
Step 18 . Add light cream and stir well
Step 19 . Sift the egg tart water to make the finished product more delicate
Step 20 . Diced mango
Step 21 . First put the diced mango into the egg tart skin
Step 22 . Pour in the sifted tarting water.
Step 23 . Preheat the oven at 200 ℃ for 5 minutes
Step 24 . Bake in the oven for 15 minutes
Step 25 . When baking, the tarting water rises very high, and you can see the gurgling tumbling
Step 26 . When the baked egg tarts are taken out of the oven, the water in the egg tarts is still bulging
Step 27 . It will collapse many miles after cooling. Personally, I think it's the best to eat while it's hot
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