Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"Portuguese egg tarts are very easy to make. If you buy ready-made skins and want to eat them, you can directly mix the water in the egg tarts and bake them in the oven. You don't have to buy them outside any more."

Production steps:

Step 1: first weigh the milk, cream, condensed milk, and put it in a stainless steel basin

Step 2: add sugar

Step 3: sift in low gluten flour

Step 4: add the egg yolk, stir well, take it to the induction cooker to warm the egg tart water, so that the sugar can melt

Step 5: sift the egg tarts twice. The egg tarts are very tender

Step 6: put the skin of the egg tart in place, pour in the egg tart water and fill it with 80%

Step 7: send the preheated electric oven and bake for 20 minutes at 220 ℃

Step 8: get out of the oven

Step 9: eat while it's hot. It's very delicious. The egg tart is very smooth and tender

Materials required:

Cream: 110g

Milk: 110g

Egg yolk: 2

Condensed milk: 10g

Low gluten flour: 10g

Sugar: 30g

Note: egg tarts are generally frozen in the refrigerator, when eating half an hour in advance to take out the room temperature can be

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta