If you were to choose a baked dessert that everyone loves, what would you think? Rich in taste, rich in milk, small and delicate, good in color and flavor? Compared with other desserts, the tart skin of the egg tart is crisp, and the invert is rich and tender, the double layer is not sweet or greasy, taking advantage of the freshly baked heat, the fish can eat several in one breath! From the beginning of eating egg tarts to buy outside, now eat egg tart fish can make their own! It's also an improvement! Most of the commercially available tart skin is made of ghee, eat more fish or some uneasy, began to ponder the tart skin homemade thing, and finally after multiple tests, finally made a marketable taste with healthy materials! Egg tarts are divided into two steps: tarts and tarts. This time we made a traditional Portuguese egg tart, which is characteristic of crispy on the outside and tender on the inside. The key to puff pastry is to wrap in oil, and the method must be carefully looked at! The oil used here is Anjia's original butter, which is also a common ingredient in fish and fish homes. It is derived from the high-quality milk source of New Zealand farms, full of milk aroma, rich in a variety of nutrients, high in milk fat content, which is also the key point to achieve the ideal shortening effect! Use it to make tarts wrapped in butter, rich in nutrients, eat with confidence! Anjia cream is added to the tart, which makes the taste smoother and the milk aroma more mellow. Other materials are very common, fish this time will be very detailed to show the method, the same love to eat egg tarts you must collect Oh! As soon as you learn, after reading the materials, hurry up and do it, fish and fish waiting for your fragrant homework!
By Fish Fish Fish Fish
<h2>Royalties</h2>
Egg tart skin
Medium Gluten Flour 240G
Milk 125G
Anjia Original Butter 16G
Powdered sugar 16G
Wrap in butter
Anjia Original Butter 75G
Egg tart liquid
2 eggs
Milk 100G
Anjia cream 120G
Sugar 20G
Condensed Milk 10G
<h2>Practice steps</h2>
1. Collection of ingredients. Anjia original butter softens in advance for later.
2, first come to make tarts, in addition to Anjia original butter other ingredients into the cooking machine, knead out 50% of the gluten when adding Anjia original butter, and finally the surface of the dough is smooth, gluten is about 8-90%.
3: After kneading the dough into a ball, freeze and relax, take out the rolling rectangle, wrap it in plastic wrap, and then freeze and relax.
4, Anjia original butter on the oil paper, press out 8 * 8CM of thin slices, wrapped in butter is ready, refrigerated and set aside.
5: Take out the frozen dough, roll it out, fold it 30% off, roll it out again, finally fold it 40% off, wrap it in plastic wrap, and freeze the dough for 30 minutes.
6: Roll out the rectangle, roll it up, freeze for 30 minutes and set.
7. Make egg tart liquid. Milk + sugar + egg + condensed milk + Angel cream, stir well and then sift for later
8: Remove the tart skin, slice it in a frozen state, put it directly into the mold, and shape it.
9: Pour in the egg tart liquid and fill it up at 9 minutes.
10: Preheat the oven to 200 degrees, bake for 20-25 minutes, and the surface can be cooked.
<h2>Tips</h2>
1. Anjia butter needs to be softened in advance before it can be used. The criterion for softening is that the finger can be pressed down. 2. In the process of oiling, if you feel that the dough is particularly soft or the butter begins to melt, you need to wrap it up and put it in the refrigerator to freeze and set the shape. 3, egg tart liquid must be sieved, the taste is delicate. 4, Anjia butter needs to be refrigerated and stored daily, and it can be frozen for a long time.
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