Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"Portuguese egg tarts, also known as Portuguese cream tower and caramel macchiato egg tarts, are small cream pastry pies in Hong Kong, Macao and Guangdong. They are a kind of egg tarts, and are characterized by burnt black surface (Caramel after excessive heating of sugar). In 1989, Andrew stow, an Englishman, brought Portuguese tarts to Macao. After he changed to English cream filling and reduced the amount of sugar, he became popular and became a famous snack in Macao

Production steps:

Step 1: first prepare all the ingredients, then take a small milk pot, pour the milk, cream, condensed milk and sugar into the small milk pot, and heat it over low heat until the sugar completely melts!

Step 2: turn off the heat after melting, sift in the low gluten flour, and mix well!

Step 3: take a sieve and sift the egg tart liquid after mixing evenly, so as to sift out the large flour particles that have not been mixed well!

Step 4: prepare the tarts and pour in the sifted egg tarts. As long as it's full, it's OK!

Step 5: preheat the oven, the temperature is about 200 degrees, put it in the middle of the oven, bake for 20 minutes, bake out the surface of the small coke mark can be out of the oven!

Materials required:

Pure milk: 80g

Cream: 90g

Egg tart skin: 10

Condensed milk: 5g

Sugar: 20g

Egg: 1

Low gluten flour: 5g

Note: 1. These materials can make about 10 egg tarts! If there is no condensed milk friends can not put! 3. Maomao roasted at 200 ℃ for 15-20 minutes. The egg tart is tender and tender. If you like to eat something cooked, you can bake it for a while. You must pay attention to the small scorch mark on the surface. Don't paste it!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Pu Shi Dan Ta