Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"Portuguese tarts, my daughter's favorite snack. Since their daughters go to school, fish always like to take some snacks when they pick them up from school. On the one hand, they can make the kids happy, and on the other hand, they can fill their stomachs. Because fish's dinner time is relatively late, so they don't have to wait to eat hungry. The fish is lazy. The tarting skin is made of flying cake skin. The fish rolls the flying cake skin thinly and rolls it up several layers. The effect of making tarting skin is very good, with clear layers and crisp taste. "

Production steps:

Step 1: get all the materials ready.

Step 2: first make tarts, pour the milk into a small pot and add sugar.

Step 3: add light cream and stir gently.

Step 4: add the condensed milk and stir well.

Step 5: heat with medium and low heat, stir while heating, until the sugar dissolves and then turn off.

Step 6: cool to not hot, add egg yolk and stir well.

Step 7: filter twice with a fine filter.

Step 8: set aside.

Step 9: take out and thaw the cake skin in advance.

Step 10: sprinkle some flour on the chopping board, overlap the two pieces of the unfrozen cake skin, and roll the cake skin into a rectangle with a rolling pin.

Step 11: roll up from top to bottom.

Step 12: wrap with plastic wrap and refrigerate for 10 minutes.

Step 13: take out the skin of the pancake, divide it into 12 equal parts, and gently press the lower part of the dough with your hand to overlap it.

Step 14: roll the overlapped dough into round pieces with a rolling pin.

Step 15: put it into the mold, gently press the bottom with the big finger (the bottom should be thin to be crisp), and then pinch it around the edge of the mold.

Step 16: after kneading the skin, let it rest and relax for 20 minutes, then add 70% full water.

Step 17: put into the lower layer of preheated oven, 200 degrees, 20 minutes, bake until the focus appears on the surface of egg tart water.

Step 18: when putting the tartskin into the mold, be sure to press the bottom with the big finger, because the thin bottom will be crisp.

Materials required:

Flycake skin: 4 pieces

Light cream: 140g

Milk: 140g

White granulated sugar: 30g

Condensed milk: 1 tbsp

Egg yolks: 4

Note: 1. The purpose of heating the tarting water is to dissolve the sugar. If the sugar powder is replaced, it can be directly stirred without heating. 2. Knead the tarts and let stand for 20 minutes before adding water. 3. The height of the tarting skin should be slightly higher than that of the mold, so as to prevent the retraction during the baking process, which will lead to the overflow of the tarting water. 4. The temperature of each oven is different. When baking, you should pay attention to baking until the focus appears on the surface of the water to prevent scorching.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta