Introduction: This is the taste and taste! Classic Portuguese tarts that you can't resist, the recipe is open, try it
A while ago, I didn't know why I suddenly wanted to eat Portuguese egg tarts, but I felt that the egg tarts outside were very expensive, so I decided to make my own! Originally planned to use the mini cupcake baking mold to bake it, did not expect to do homework found that with the egg tart mold and cupcake model baked out of the egg tart seems to have a difference, based on curiosity and the spirit of the experiment, immediately booked this small tart mold on the Internet, take advantage of the holiday to a A/ B test, both are baked to see! If you are interested in Portuguese egg tarts, please continue to read.
The most attractive thing about The Portuguese egg tart is the crispy appearance of the layers baked at high temperature, with a warm and dense filling like a karstad, and one careless will eat one after another!
This time in order to roast the traditional Portuguese egg tart, the oven temperature is open to the fast breaking table, with a rich cinnamon aroma, even the egg tart filling is made of precious cinnamon strips soaked and boiled, the Portuguese egg tart baked under the real material will not disappoint, it is this taste and taste! Even after eating it, it is still evocative.
Without further ado, let's see how it's done!
<h1 class="pgc-h-arrow-right" > classic Portuguese egg tart</h1>
Ingredients to prepare:
1 puff pastry (can be used with frozen puff pastry or make your own)
Filling:
6 egg yolks, 1/2 cup of gluten flour, 1 cup >6 tablespoons of whole milk, 1 strip of cinnamon, 1 cinnamon powder, 1 measuring cup of caster sugar, 2/3 cup of water
Here's how:
1, first take the puff pastry out of the refrigerator to cut the size, if the puff pastry is made in advance in the freezer, or use frozen puff pastry, remember to take it out first at room temperature to thaw (look at the current temperature, do not exceed half an hour).
Roll the thawed puff pastry into a square of about 45 cm with a rolling stick, starting from the side closest to you, and roll the puff pastry into a tight cylindrical strip (below). If the movement is slower in the middle, the puff pastry is a little melted and difficult to handle because of the hot weather, you can sprinkle a little flour on your hand, or put a little in the refrigerator and then take it out to use. After rolling up, it was wrapped in plastic wrap and refrigerated for at least two hours.
2: Take out the puff pastry the next day, use a knife to cut the edges of the two sides neatly, and then cut into pieces of 1.3 cm puff pastry (pictured below).
3: Put the cut puff pastry into the model one by one, cutting face up. Use your thumb to go down from the middle, then to the side, slowly flatten the puff pastry, if you use a cake mold, try to make the puff pastry a little higher than the model; if you are using a mini cupcake model, it is best to make the puff pastry 2 cm higher than the model.
4: Refrigerate for about 10 minutes and let it take shape.
5, prepare the filling at the same time can preheat the oven, I am open to 260 degrees, because the temperature is very high, it takes some time to preheat. Then, in a small pot to cook the sauce, boil the water, cinnamon strips and caster sugar on high heat, stir and boil, and then let it sit for a minute before turning off the heat and setting aside.
6: In another pot, pour 1 measuring cup + 1 tablespoon of whole milk and cook over medium heat until the edge of the pot begins to bubble.
7: In another large bowl, add the sifted medium gluten flour and the remaining 5 tablespoons of milk, stir and slowly add the freshly boiled milk. (I had the milk sifted to make sure there was no dross)
8: Remove the cinnamon from the cinnamon sugar water and continue to stir while pouring into the filling.
9, pour the filling back into a small pot, cook on low heat for about ten minutes, during this period just like making your own custard sauce, be sure to keep stirring, thick and solidified after you can immediately turn off the heat. Then add the egg yolks and stir slowly.
10. Finally, the filling is sifted, and the oily and smooth egg tart filling is completed! Pour the filling down with a spoon and the filling will take on a texture like this inverted triangle.
11. Pour the filling into the egg tart mold that has just been kneaded, and reserve some space next to it! I think I'm too full this time, and I'll have to reduce it next time.
12, put the egg tart into the oven to bake until the puff pastry becomes crisp golden brown, the egg tart filling is also baked, the surface has baked black spots, the size of the general egg tart mold is about 15-20 minutes, but it is recommended that you always pay attention to the condition of the egg tart, so that it will not be undercooked or accidentally burned.
At this time, in order to experiment, I put both models into the oven at the same time, and it turned out that the cupcake model was relatively high and narrow (right), the received baking temperature would not be as wide and short as the tart (left) was uniform, and the color, shape, and taste of the baking would also be different - the conclusion was that the tart baking was more uniform & beautiful, but the mini one was also delicious!
But don't put two plates together like me, because obviously they need to be baked for different times, and for experiments, you can only watch the mini egg tart slowly burn in the oven... It can only be said that it is a spirit of sacrificing the small self to complete the big self.
13, after baking, do not take off the mold and let it cool a little, at this time it will be rapidly degassed, after the stereotype, you can remove the model, put it on the iron frame, sprinkle with sifted cinnamon powder, and then eat it immediately! The texture and texture of the freshly baked Portuguese egg tart are rich in texture, so be sure to eat them while they are hot.
The first time I made an egg tart, I thought the ingredients were simple but the skills were important! I hope you like it.
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