Papaya egg tart(mu gua dan ta )

Papaya egg tart

Introduction:

Production steps:

Step 1: 1. Prepare the raw materials < br > 2. Mix flour with sugar and salt, soften 40g butter at room temperature, and add it into flour.
3. Pour in water and knead into dough. Water should not be poured in all at once, but should be added according to the hardness and softness of the dough.
4. Knead into a smooth dough. Wrap in plastic wrap and refrigerate for 20 minutes.
5. Cut 180 grams of butter into small pieces and put it in the fresh-keeping bag.
6. Use a rolling pin to press the butter into a large, uniform sheet. The butter will soften slightly and refrigerate until it hardens again

Step 2: 7. Take out the loose dough, apply a layer of anti sticking powder on the table, put the dough on the chopping board and roll it into a rectangle, which is about three times the width of the butter slice, and the width is a little wider than the length of the butter slice.
8. Take out the frozen hard butter slice and tear off the fresh-keeping bag.
9. Place the butter slice in the center of the rectangle.
10. Turn one end of the dough over to the center and cover it with a slice of butter.
11. Put the other end of the dough over, too.
12. So the butter flakes are wrapped in the dough

Step 3: 13. Press one end of the dough to death, move your hand along one end of the dough to the other end, and drive out the bubbles in the dough from the other end to avoid wrapping the bubbles in the dough.
14. When you move your hand to the other end, crush the other end.
15. Rotate the patch 90 degrees.
16. Roll it into a rectangle again. When rolling, rolling from the center to the four corners is easy to form a regular rectangle.
17. The rectangle after rolling is shown in the figure.
18. Fold one end of the dough toward the center

Step 4: 19. Turn the other end of the dough over to the center.
20. Fold the dough in half. This completes the first round of 40% off.
21. Fold the dough into 4 pieces, wrap it with plastic wrap and refrigerate for 20 minutes.
22. Take out the relaxed dough, repeat steps 16-21, and then fold it 4 times. A total of 3 rounds and 40% discount.
23. This is the patch after the third round of folding.
24. Roll the finished dough into a rectangle with thickness of about 0.3cm. The thousand layer pastry is ready

Step 5: ingredients (about 24): < br > egg tart water: 220g light cream, 160g milk, 80g sugar, 4 egg yolks, 15g low gluten flour, 15g condensed milk, papaya amount < br > egg tart skin: a portion of Melaleuca pastry < br > baking: 210 degrees, about 25 minutes. Middle layer of oven

Step 6: production process: < br > 1-6 prepare papaya pulp and egg tart water < br > peel papaya and cut into small cubes < br > pour light cream, milk, fine granulated sugar and condensed milk into a bowl, heat and continuously stir until all the fine granulated sugar is dissolved. After cooling to room temperature, add egg yolk and low gluten flour, stir well, sift to form egg tart water. Put it aside

Step 7: 7. Roll the 0.3cm thick Melaleuca pastry and refrigerate for 30 minutes.
8. After refrigerated, take out and cut into small rolls of uniform size.
9. Pick up a small roll and dip it in the flour.
11. Put in the egg tart mold with the flour side up.
12. Use two thumbs to make the roll into the shape of an egg tart mold

Step 8: 13. Let the egg tart skin rest and relax for 20 minutes.
14. Place 2-3 cubes of papaya at the bottom of each egg tart.
15. Pour in the egg tart water and fill it with 7 points.
16. Put into the baking tray, bake in the oven, 210 degrees, about 25 minutes, until the focus appears on the surface of the egg tart. After baking, you can add 2 pieces of fresh papaya cubes on the surface of the egg tart

Step 9: 1. Because the tart skin will swell after baking, the egg tart water only needs to be filled to 7 minutes < br > 2. After the tart skin is kneaded, it needs to stand for 20 minutes, then pour in the egg tart water and bake. Otherwise, the skin of the egg tart will be seriously retracted in the baking process, which will lead to the water overflow of the egg tart.

4. When making egg tart water, heat the fresh cream and milk to dissolve the sugar thoroughly. If sugar powder is used, it can be directly stirred without heating. In order to ensure that the egg tart water roasts a beautiful luster, it must be screened before use.
5. If there is no focus after baking for a long time, move the baking tray to the top and bake for a while.

Materials required:

Low gluten powder: 220g

GAOJIN powder: 30g

Butter: 40g

Fine granulated sugar: 5g

Salt: 125g

Water: 180g (for wrapping)

Note: 1, this is a very suitable method for families. It is not recommended to use margarine / margarine to make Melaleuca pastry. Although margarine is not easy to melt without butter, it will make the production much easier, but the taste and health of Melaleuca pastry made by margarine can not be compared with that made by butter. In commercial mass production, butter is not often used because it is difficult to control, difficult to operate and high cost. But home production should be based entirely on the fun of doing it yourself and eating healthily. 2. When the weather is hot, the butter will melt easily. You can add 22 grams of high gluten flour to 180 grams of butter to absorb the moisture in the butter and make it easy to operate. (the specific method is: soften 180 grams of butter at room temperature, add 22 grams of flour, stir with a stirring tool until the mixture is even, put it in the refrigerator to freeze again, and then proceed according to the normal steps. ）3. Relaxation is to let the dough stand for a while, so that the dough stretch, easy to roll open, do not retract. Not every fold needs to be relaxed. It should be decided according to the state of the dough. If the dough is easy to roll out, it can be folded twice and then relaxed. However, if the dough is not easy to roll out or the butter becomes soft and begins to leak, it needs to be refrigerated immediately.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Mu Gua Dan Ta