Zero failure: Portuguese egg tart(ling shi bai pu shi dan ta )

Zero failure: Portuguese egg tart

Introduction:

"Portuguese egg tarts have always been a snack I really want to make, but it's hard to make them because of the difficulty of the skin, so I dare not try them. Just two days ago, I bought a large number of baking materials from the Internet, including a lot of egg tarts. I didn't expect that the Portuguese style egg tarts would be zero failure. The egg tarts that just came out of the oven were swept away. Everyone was full of praise. They all said that they were much better than those sold outside. They didn't feel sweet at all. Finally, I also calculated the cost of all the raw materials, light cream 4 yuan, milk 0.7 yuan, sugar 0.2 yuan, low powder 0.1 yuan, egg yolk 0.6 yuan, condensed milk 0.1 yuan, egg tart skin 3.5 yuan, electricity 0.8 yuan, a total of 10 yuan. This time, I made 7 egg tarts, about 1.4 yuan for each egg tarts. Isn't it very cost-effective, not only satisfying the fun of hands-on, but also sharing the sweet with friends Honey's achievement, a little ready to move

Production steps:

Step 1: prepare raw materials.

Step 2: pour the cream and milk into a small pot.

Step 3: add condensed milk and white granulated sugar and stir well.

Step 4: heat over low heat, stir while heating, until the sugar melts. (if sugar powder is used, the heating step can be omitted) leave the heat and let cool.

Step 5: separate the egg white, take the yolk and put it in the bowl, stir well.

Step 6: pour into the milk, stir well.

Step 7: sift the low powder, add into the tarting water, and stir evenly.

Step 8: filter the water and preheat the oven for 200 degrees.

Step 9: pour the filtered water into the skin of the egg tart and fill it with 8%.

Step 10: put the baking tray on the penultimate layer, 190 degrees, 25 minutes. (like those with focus on the surface, move the baking tray to the middle in the last 5 minutes)

Step 11: the egg tart will swell during baking. After baking time, put the egg tart in the oven for 5 minutes, and take it out after the egg tart retracts.

Step 12: achievement map~

Materials required:

Cream: 90g

Milk: 70g

Sugar: 25g

Low gluten flour: 7.5G

Egg yolk: 2

Condensed milk: 7.5G

Precautions: 1. When the egg tart water is heated, the purpose is to completely dissolve the sugar. If sugar powder is used, it can be directly stirred without heating. 2. When adding low powder, it is best to add it several times, so as not to leave particles, so as not to affect the taste. 3. Egg yolk liquid should be added after the milk is cooled. 4. Because the temperature of my oven is on the high side, so it is 190 degrees. If you use other ovens, you can use 220 degrees, 25 minutes.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Ling Shi Bai Pu Shi Dan Ta