Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"It's cold! It's also a good season to make pastry. Originally, I wanted to be lazy and buy ready-made egg tarts. Thinking about the additives in them, I changed my mind temporarily and decided to make my own dly tarts. They are real materials and far away from chemical additives. They are delicious and healthy, making you happy and comfortable. "

Production steps:

Step 1: soften 40g butter at room temperature, add flour, and mix with pinch.

Step 2: Mix 1 g salt and 5 g Sugar with 100 g water, then add flour and dough. Cover the noodles. Next, make and wrap in butter.

Step 3: put 180 grams of butter into the fresh-keeping bag and cut it into square pieces with uniform thickness.

Step 4: take out the dough and make it twice as big as the butter. Put the butter in the middle of the dough.

Step 5: knead all the ends to make the dough tightly wrapped in butter. And then it's sliced.

Step 6: fold both ends of the dough.

Step 7: fold the two ends to form the first round of four fold. Wrap it in plastic wrap and refrigerate for 10 minutes, then fold it four times. Repeat this step for three rounds. (the relaxation in the formula is 20 minutes, I'll change it to 10 minutes when I'm lazy.)

Step 8: unfold the third fold, roll up the long column and put it aside. Next, make tarts.

Step 9: put 120 grams of milk, 35 grams of sugar and 70 grams of fresh cream into the pot, heat it over low heat until the sugar dissolves, do not boil, take it to air, add two egg yolks and 5 grams of low flour, mix well, and sift the water. Next cut the skin.

Step 10: cut the dough into 1.6cm thick slices.

Step 11: put the small round dough into the tarting film and pinch it with your fingers from bottom to top. The dough should be a little higher than the tarting film. A total of 16 portions.

Step 12: drain the skin into the baking pan, pour in the water and fill it for 7 minutes. Preheat the oven at 200 ℃ for 5 minutes.

Step 13: put the egg tart into the middle layer of the oven and bake it at 200 ℃ for 20 minutes until the surface is golden. Baking.

Step 14: baked finished product.

Step 15: finished product.

Materials required:

High gluten flour: 220g

Low gluten flour: 30g

Butter: 40g

Salt: 1g

Sugar: 35g

Water: 100g

Milk: 120g

Egg yolk: 2

Nestle cream: 70g

Low powder: 5g

Flaky butter: 180g

Personal reminder: depending on the oven temperature.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta