How exactly should "egg tart" be pronounced?
Is the tart read three or four?
Do you know? (Quietly remind me that it's four!) ）
The egg tarts sold outside generally cost three dollars or more,
One bite is gone,
So today we'll make our own egg tarts,
Eat as much as you want,
It's easy and inexpensive!
<h1 class = "pgc-h-arrow-right" >, Portuguese egg tart</h1>
Ingredients: 2 eggs, 100g pure milk, 170g light cream, 10g condensed milk, 25g white sugar and 12 egg tart skins.
make:
1. Ingredients: Egg tart skin can be put in the refrigerator freezer for a few hours, egg tart skin itself is more troublesome, so it is still recommended that you buy directly online (egg tart liquid can also be bought directly online).
2. Pour pure milk and sugar into a bowl and stir well until the sugar melts. Then beat in 1 whole egg (egg whites and yolks do not need to be separated) and 1 egg yolk and beat well. Pour condensed milk and light cream into the bowl and stir well.
3. After the egg tart liquid is stirred evenly, sift it through the sieve with a small hole at least twice, which can ensure that the taste of the egg tart liquid is more delicate.
4. The frozen tart skin does not need to be thawed, just place it on the baking sheet, and then pour the egg tart liquid into the egg tart skin, each about 8 minutes full.
5. Put the baking tray of the egg tart liquid into the middle layer of the preheated oven, heat up and down at 200 degrees, bake for about 25 minutes, until the surface of the tart has a caramel color and the tart skin becomes golden brown, then it can be baked.
Tips:
1. The egg tart liquid must be sieved so that the toasted tart tastes more delicate.
2. The sweetness of egg tarts can be adjusted according to personal taste, if you don't like it too sweet, you can reduce white sugar appropriately. At the same time, the amount of egg tart skin used is related to the size of the egg, and the weight of the above raw materials can be made about 10-12 at a time.
3. The oven is different, the corresponding temperature should also be grasped by yourself, you can bake at 200 degrees, you can also bake at 180 degrees, what temperature is used, you must pay attention to the color of the egg tart, the surface of the egg tart is browned, and the egg tart skin is golden before taking it out.
<h1 class="pgc-h-arrow-right" > two, a simple version of the egg tart</h1>
Ingredients: 2 eggs, 200g pure milk, 40g sugar
1. Pour the eggs, milk and sugar together and beat until the sugar is fully melted.
2. The beaten egg liquid is filtered twice with a fine sieve, mainly to remove impurities in the egg tart liquid, etc., so that the taste will be better.
3. Pour the tart liquid into the tart skin and fill it up at 8 minutes. If you need to add other ingredients, you can add (raisins, fruits such as mangoes)
4. Preheat the oven for about 5 minutes, put the prepared egg tarts into the oven, heat up and down at 220 degrees, and bake for 15 minutes.
< h1 class= "pgc-h-arrow-right" > let's take a look at the little knowledge of Portuguese egg tarts:</h1>
Portuguese-style cream tart, also known as Portuguese eggta, Hong Kong and Macao called Portuguese Tart, is a small cream puff pastry pie, its charred black surface (caramel after excessive sugar heating) is its characteristic. Legend has it been invented by the nuns of the Monastery of Jeronimo in Lisbon, Portugal, as late as the 18th century. It was sold in secular bakeries in 1837 and was called Berin Tart because it was located in the Belém district of Lisbon.
The earliest Portuguese tart came from the Englishman Andrew Stow, who, after eating pastels de Nata, a traditional snack in the city of Belem near Lisbon, decided to add his own ideas to traditional recipes, so in 1989 he opened Andrew's Bakery on Coloane Island in Macau, using lard, flour, water and eggs, as well as British pastry methods, to create the popular Portuguese tart.
Although the Portuguese Tart was created by Andrew, its fame was due to the marriage of Andrew and his wife. In 1996, Andrew's marriage to his wife, Margaret, broke down.
Margaret left Andrew to start a new stove, renamed the shop that originally belonged to him to "Margaret", and settled in Hong Kong and Taiwan, inadvertently rolling up a whirlwind of Portuguese tarts.
Authentic Margaret Portuguese egg tarts must be made by hand: delicate and rounded tarts, golden egg mixture, and caramel ratios, all of which have been checked by professional chefs to achieve perfection that is difficult to achieve with ordinary egg tarts. The base of the Margaret tart on the table is like a freshly baked croissant, with a soft and crisp texture, a rich filling, and a rich milky egg flavor, although the taste is layer after layer, but it is sweet but not greasy.
Delicious and simple and easy to use egg tart is ready, have you learned? Finally, let's show you the egg tarts I made myself!
Pay attention to @ what to eat tomorrow, share food, and grow together!