Hello everyone, I'm Quan Ge. Recently received a message, saying that it is no problem to make more Western food [witty], this is the old line of the turtle party [proud] to take the "Portuguese egg tart" to open the knife first.
I have seen many recipes for the production of egg tarts in the headline number, and I feel that the graphic steps are not detailed enough, the sugar and oil are added too much, and the taste is mostly a domestic improved version. Today, I will teach you to make an egg tart that is often eaten abroad, and attach the production technique of low sugar and low oil. Selling tarts for six or seven or even eight or nine pieces a piece can be made at home. The ingredients and steps are very simple, and the egg tarts made are compelling in aroma and high in appearance [licking the screen]
First wave, according to the sequence of steps password summary, easy for everyone to collect [than heart]
1) Make the dough with egg tart skin first, and make the syrup at the same time as making the waking noodles;
2) When cooling the syrup, take the awakened noodles to make egg tart skin;
3) Put the tart skin in the refrigerator to cool for 1-2 hours, and start making the egg tart filling;
4) Cut the cooled tart skin into pieces, pour in the egg tart filling, and put it in the oven
The following is a detailed explanation of the materials and steps.
1. Dough + syrup in egg tart skin
【Required Materials】
All-purpose flour 150g of normal gluten flour, 1g of salt, 200g of sugar (halvable), water, 2 slices of lemon zest/lime (lime) peel, 1 cinnamon (optional).
【Production process】
1. Flour, water and salt are all poured into the container and kneaded into a dough. The first kneading time should not be too long, within 5 minutes. Then, let the dough sit for 15 minutes before kneading its surface to smooth. Finally, wrap the dough in an airtight container or plastic wrap and let the dough sit for 1 hour to allow the gluten to continue to slacken. There are two main points in the choice of flour:
One is not to use flour with particularly tight gluten, otherwise, it is difficult to operate, and when baked, the egg tart skin will also retract, and the egg tart liquid will leak out. If you accidentally use this flour, you can mix it with some low-gluten flour or multi-dumpling noodles (let the dough sit for a longer time) to let the gluten loose.
Second, the dough should be harder, so that the layers of the baked egg tart skin will be more distinct. The softness of the dough can be adjusted by the amount of water added.
2. While making the noodles, start making the syrup. Traditional Portuguese egg tarts, syrup will put cinnamon in, can also be bought domestically. If there really isn't, don't let it go. Pour 200g of sugar and 185g of water into a pot and bring the sugar to a boil over low heat. If you want to be a little lower-fat, you can halve the amount of sugar. After the sugar is boiled, throw 2 slices of lemon zest, along with 1 cinnamon, into the syrup pan while hot. Cook for a few more minutes and then turn off the heat and set aside to cool.
2. Tarts of crispy eggs
Good tart dough, some dry flour, unsalted soft butter 85g. If you want to lose a little fat, the butter can be slightly less, but it is not recommended to reduce it too much, otherwise, the egg tart skin can not be crispy.
1. Sprinkle some dry flour on the table and roll out the dough into rectangles;
2. Then make a puff pastry. Melt the soft butter at room temperature, take 1/3 of it and spread it on the rectangular dough, leaving 1/3 of the dough without butter, as shown in the following figure:
3. Fold 1/3 of the buttered part first:
4. Then fold the buttered part into the middle and fold it into a small rectangle. The small rectangle does not need to be turned over, turn 90 °, roll out again, and roll out to the size before grease;
5. Spread the second 1/3 of the butter on the rolled-out dough, leaving 1/3 of the part unsheathed and repeat the above steps. Finally, apply the remaining 1/3 of the butter on the dough rolled out again, this time leaving only a little side without butter, not 1/3, as shown below:
6. Roll up the dough from the other side, roll it into a cylinder, dip the buttered edge with a little water, seal the dough into a fit cylinder, if it is sealed well, it will not be scattered if it is gently thrown.
7. Wrap the cylindrical dough in plastic wrap and freeze it in the refrigerator for 1-2 hours, the purpose is to fully fuse the butter and dough together for later puff pastry.
3. Egg tart filling
Cooled syrup, 2 handfuls of flour, 6 eggs, 450 ml of milk.
1. Separate the egg yolk and egg white. A little trick of separation is as follows, that is, the egg rolls around on the broken two halves of the shell, and the egg white leaks out on its own. Generally speaking, to make 12 80-100g egg tarts, 6 medium-sized eggs are needed;
2. Pour 1/3 (150ml) of milk into the flour, the capacity of the flour is roughly two hands in hand, stir well;
3. Pour the remaining 2/3 of the milk into the pan and heat over low heat. After the milk has come to a boil, pour the batter into it, do not turn off the heat, and continue to stir for 3-5 minutes. Cook until semi-dilute, similar to the consistency of the smothie;
4. Add the previously made syrup to the milk batter and continue stirring. If possible, vanilla sugar can be added to brighten the tart filling. If not, or if you want to lose fat, do not add;
5. After the batter has cooled, add the egg yolks, then stir and beat. You can't add egg yolks when the milk batter is still very hot, otherwise it will turn into a pot of steamed eggs[laugh]
4. Assemble the tart + put it into the oven
Egg tart mold, or tin foil + small bowl
1. Take out the cooled cylindrical dough in the refrigerator and cut into small pieces. If there is a mold, press the cut agent into the mold, as shown in the following figure:
If there is no mold, you can use the tin foil buckle in a small bowl to make a mold, as shown in the following figure:
The size of the bowl, please choose according to the size of the final finished egg tart, for example, the lava cake lava cake in the following figure is just right:
2. Pour the egg tart filling into the egg tart bowl. Pour 2/3 into it, not full, because after baking it, the filling will swell and will pop out [cover your face]
3. Preheat oven to 480 degrees Fahrenheit/250 degrees Celsius. Put the assembled tart in and bake for 20-25 minutes. Set the temperature, please fine-tune it up and down according to your own oven. When baking, you can also look at the point to avoid burnt surfaces.
Low-sugar, less-oil tarts, the eggs inside will be more tender and more watery, but at the same time, the outer skin is more likely to be infiltrated by water and become less crispy. The low-fat version of this egg tart is not very resistant, so please eat it as soon as possible after making it. The last ultimate tip: please let it cool for a while, eat again, beware of hot [shy]
I am Quan Ge, I watch the world in the headlines [Breeze] What western snack making recipes do you still want to see? Welcome to the comments section to poke oh ~