Portuguese egg tart (flying cake)(pu shi dan ta fei bing )

Portuguese egg tart (flying cake)

Introduction:

"I've always loved Portuguese egg tarts. Now I make them at home. They're super delicious and simple. There's no need to make a thousand layers of crispy skin. The taste is still the same. According to this recipe, I made eight egg tarts with two skins, and the remaining egg tarts water. Put them in the refrigerator for refrigeration, and they'll still taste delicious after thawing next time."

Production steps:

Step 1: Mix Cream with milk, add sugar and condensed milk, heat and stir until sugar dissolves.

Step 2: after the milk is cooled until it is not hot, add egg yolk and low gluten flour, stir well, and filter to form egg tart water.

Step 3: thaw the waffle a little, fold the two pieces together and make the bar as square as possible. Sprinkle some flour to prevent sticking.

Step 4: roll up the crust and cut it into 16 sections.

Step 5: fold the two formulations together, and then knead the mold into egg tart skin, with the edge slightly higher than the mold.

Step 6: pour the egg tart water into the skin of the egg tart, fill it for 7 minutes, preheat the oven, put it in the oven, 220 degrees, about 25 minutes.

Materials required:

Flycake: flycake

Animal light cream: 180g

Milk: 140g

Fine granulated sugar: 80g

Egg yolks: 4

Low gluten flour: 15g

Condensed milk: 15g

Note: 1. When making egg tart water, heat the cream and milk to make the sugar dissolve completely. If sugar powder is used, it can be directly stirred without heating. 2. When pinching the tarts, try to pinch the bottom as thin as possible, otherwise the bottom taste will be wet and not crisp. 3. After the skin is kneaded, let it stand for 20 minutes, then pour in the egg tart water and bake. Otherwise, the tarts will shrink during baking. 4. Because the skin of the egg tarts will swell after baking, the water of the egg tarts only needs to be filled to 7 minutes. 5. The temperature and time of different oven are different, depending on the situation.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta Fei Bing