How to make your own egg tart skin

The following is a small encyclopedia of egg tarts and how to make egg tart skins and egg tarts:

Portuguese egg tart is a kind of egg tart. 1989, Andrew, England? Dou Shi brought Portuguese egg tarts to Macau, changed them into English cream fillings and reduced the sugar content, which immediately attracted many people and became a famous snack in Macau. Nowadays, we can buy egg tarts everywhere. As a snack, egg tart has penetrated into the hearts of ordinary people.

The method of Portuguese egg tart skin

To make a Portuguese egg tart, you must first make a Portuguese egg tart skin. It's not easy! I believe that when you eat Portuguese egg tart, you will never forget its crispy egg tart skin! That's right, the taste of Portuguese egg tarts directly determines the first layer of feeling at the entrance of Portuguese egg tarts.

Portuguese egg tart skin raw materials:

Low gluten flour110g; High gluten flour15g; ; 20g butter (for mixing flour); 90g butter (for package); 2.5g refined sugar; Salt1g; ; Water 60g.

Portuguese egg tart skin making steps:

1. Soften 20g of butter at room temperature, mix with 110g of low-gluten flour,15g of high-gluten flour, 2.5g of fine sugar,1g of salt and 60g of water, and knead into smooth dough. Put the dough in a fresh-keeping bag and relax in the refrigerator for 20 minutes. Fresh-keeping bags are used to avoid air drying, and refrigerators are used to relax dough and prevent butter from melting.

2. Put 90 grams of butter into a fresh-keeping bag, roll it into small pieces, and put it in the refrigerator for 20 minutes. It's not easy to roll. It is easy to break the fresh-keeping bag when rolling. I break the butter into small pieces first, and then roll it up.

3. Take the mixed dough out of the refrigerator and roll it into rectangular slices.

4. Take out the refrigerated 90g flaky butter, wrap it as shown in the figure, and wrap both sides like quilts. (All positions above the butter are guaranteed to be double-sided).

5. Then turn the dough upside down and fold it like a quilt. Put it in the refrigerator/kloc-0.5 minutes later, take it out, roll it into sheets again, and repeat the steps of folding the quilt. * * * Repeat three times. (Note that it needs to be refrigerated every time. I just put it in the frozen layer for about seven or eight minutes this time. )

6. Take it out after the last cold storage, roll the dough into a rectangular dough sheet with a thickness of about 0.3cm, and roll it into a cylinder along one side.

7. Cut the rolled cylinder into small doses of 1cm and press it on both sides.

8. Roll into sheets, preferably with dimples.

The practice of Portuguese egg tart water

After the complicated skin of the Portuguese egg tart is made, it is necessary to prepare the Portuguese egg tart made by hydropower. Portuguese egg tart water is simple, but it is also very important. Because the water of Portuguese egg tart is actually the "meat" of Portuguese egg tart!

Portuguese egg tart water raw materials: whipped cream 100g, 2 egg yolks, 60g milk and 30g sugar.

The production steps of Portuguese egg tart water:

1. Mix fresh milk, whipped cream and sugar.

2. Stir while heating on low heat, and turn off the heat after the sugar is dissolved.

3. Beat the eggs in a bowl and remove the yolk with clean hands.

4. Add the egg yolk into the milk one by one, and stir evenly while adding it to prevent the egg yolk from solidifying and caking.

5. Sieve the mixed acid water once.

6. put a proper amount of your favorite fruit in the egg tart skin.

7. Pour acid water for 8 minutes.

8. Bake in the preheated oven.

The practice of Portuguese egg tart

In normal times, how should I make Portuguese egg tarts? Generally speaking, it is not recommended to make your own egg tart skin. It takes time to make egg tarts. If you just make a dozen egg tarts, go to the supermarket to buy frozen egg tarts! Mom. Com Encyclopedia tells you how to simply finish the egg tart, and you can finish it in less than an hour.

The practice of Portuguese egg tart:

1. Take out the frozen egg tart skin and thaw it for later use.

2. Put cream, milk and condensed milk into a small pot, add fine sugar, stir while heating until the sugar is completely dissolved, turn off the fire and let it cool.

3. Break up the egg yolk, slowly pour it into the cream solution, and stir while pouring until it is completely blended.

4. Sieve in low-gluten flour and stir until it is uniform to the greatest extent.

5. Sieve the batter and filter out the undissolved part to form egg tart liquid. Sub-package into egg tart skins, 8 minutes full.

6, the middle layer of the oven, 220 degrees, 15 minutes. Until the surface turns brown.

Nutritional value of Portuguese egg tart

The nutritional value of Portuguese egg tart should not be underestimated. Some people think that Portuguese egg tarts taste like ordinary snacks, and they are so delicious that they eat 5 ~ 6 in a flash. For those who are afraid of being fat, eating it may be a nightmare!

A Portuguese egg tart is equivalent to eating a bowl of rice.

The average calorie of a Portuguese egg tart is about 300 calories, and that of a bowl of ordinary rice is 280 calories, so a Portuguese egg tart has more calories than a bowl of rice. If you weigh about 60 kilograms and eat three egg tarts in five minutes, you have to jog for an hour to consume these calories.

Portuguese egg tarts are rich in fat and unsaturated fatty acids.

Egg tarts are different from rice. The calories of rice mainly come from carbohydrates, but more than 60% of egg tarts come from fat. Although the calories are similar, you actually eat a lot of oil and won't feel full immediately. Portuguese egg tarts will make you bite after bite. Among these fats, saturated fatty acids account for 56% ... so the ingredients of egg tart are very harmful to cardiovascular health.

How to make Portuguese egg tarts in the oven

The most common way to bake Portuguese egg tarts is to use an oven. Some people use microwave ovens, but the effect is definitely not as good as that of ovens.

Baking steps of Portuguese egg tart

1. 10 minutes later, preheat the oven to 250 degrees, carefully move the baking tray into the oven, and be careful not to spill the water in the egg tart mold, and bake at 250 degrees 15 minutes.

2. Put on insulating gloves and carefully take out the baking tray. The filling of the egg tart will bulge as high as a hill with natural black spots on the surface.

3. After a few minutes, the egg tart becomes warm, and the stuffing in the middle will sag downward like the egg tart bought outside.

4. When the egg tart mold is not hot, carefully take out the egg tart inside. All the previous efforts and waiting finally had a satisfactory result, and the egg tart with milk flavor was released.

What should I pay attention to when making Portuguese egg tarts in the oven?

1, because the size and model of egg tart molds made of metal are slightly different, it is necessary to flexibly master the pouring amount of egg tarts according to the actual situation, and it is generally appropriate to pour 15ml to 20ml for each egg tart.

2. The baking temperature of the egg tart is high, and the heat in the egg tart stuffing is not easy to escape. Don't worry too much when eating, so as not to burn your mouth and tongue.

3, although the egg tart is delicious, but the calories are not low, don't be carried away by the momentary joy of success, eat too much at a time.