Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"I thought the pastry would be used only after a few days, but I didn't expect to be asked to make egg tarts immediately. Reduce your prescription by half as usual. After that, however, I regretted it, because the 12 portions still seemed more, whether for eating or baking. A furnace can bake up to 9, with the grid may barely squeeze 12, but it is too crowded, worrying. Only half of the pastry is made at one time. The rest is frozen in the refrigerator. I don't know when to use it. When I think of egg tarts again, I suddenly feel very tired. Some people are for eating, some are for making, and others are for eating. "

Production steps:

Step 1: Materials

Step 2: cut the pastry roll into small rolls about 2.5cm thick

Step 3: put in the egg tart mold

Step 4: knead into the shape of egg tart mold through the plastic film. Relax for more than 20 minutes

Step 5: pour cream, milk, sugar and condensed milk into a bowl

Step 6: stir until sugar dissolves

Step 7: add the yolk

Step 8: pour in the flour

Step 9: mix well

Step 10: sift twice

Step 11: pour into the tarts, 7 points full

Step 12: put in the baking tray

Step 13: put it in the oven, heat 210 degrees up and down, bake for 25-40 minutes, and burn out the spots

Step 14: release

Step 15: demoulding

Materials required:

Cream: 110g

Milk: 80g

Fine granulated sugar: 40g

Egg yolk: 2

Low gluten powder: 8g

Condensed milk: 8g

Melaleuca pastry: right amount

Note: egg tart water does not need to be filled to prevent expansion and overflow during baking. After the tarts are kneaded, it is necessary to let them rest and relax, and then pour in the egg tarts water to bake them, so as to prevent them from shrinking during baking. The effect of egg tarts is more beautiful.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Pu Shi Dan Ta