Egg Tart(dan ta )

Egg Tart

Introduction:

"Egg tarts are high in calories. Eating one egg tarts is equivalent to eating a bowl of rice. The egg tarts are crisp and soft. It's easy to eat two or three Portuguese egg tarts. The average calorie of each one is about 300 calories, while the calorie of an ordinary bowl of rice is 280 calories. So if you eat one Portuguese egg tarts, it's more than the calorie of a bowl of rice. If you weigh about 60 kg, you can eat three egg tarts in 5 minutes, I have to jog for an hour to burn these calories! It is suggested that friends who lose weight should eat less. "

Production steps:

Step 1: prepare the egg tart skin.

Step 2: mix 15g high flour, 120g low flour and 70g water to make a smooth dough.

Step 3: knead 20 grams of butter into the flour and wake up for 20 minutes.

Step 4: wrap 90 grams of butter tightly with plastic wrap, beat it with rolling pin, thin it, and put it in the refrigerator.

Step 5: roll the loose dough into a rectangle with a rolling pin. The width of the rolled dough is the same as the width of the butter slice, and the length is three times of the length of the butter slice. Take out the butter slice from the refrigerator, tear off the preservative film and put it in the middle of the dough slice.

Step 6: fold the dough on both sides to cover the butter.

Step 7: squeeze the bottom end to death. Press the face piece from the bottom to the top with the palm of your hand. When pressing it to the top, squeeze this end to death as well.

Step 8: roll the dough long.

Step 9: fold like a quilt, tap the surface of the dough with a dough stick, and then roll it long. It's the first time we've had a 40% discount.

Step 10: turn the opening of the four fold dough out, tap the surface of the dough again with the pressure stick, roll it into a rectangle, and then fold it again. This is the second 40% discount. After four fold, wrap the dough tightly with plastic wrap and refrigerate for 20 minutes.

Step 11: take out the dough and roll it long.

Step 12: fold the dough three times again.

Step 13: roll the folded dough into a rectangle.

Step 14: roll the patch from the longer side.

Step 15: wrap the roll with fresh-keeping film and cool it in the refrigerator for 30 minutes to relax.

Step 16: cut the loose roll into 1cm thick pieces with a knife.

Step 17: dip it in the flour, then put the side with the flour on the top and put it in the non oiled tower mold.

Step 18: push the pie skin evenly with your thumb, cover the whole mold, and let the pushed pie skin stand for 20 minutes.

Step 19: set aside the yolks of two eggs.

Step 20: mix 90g light cream with 70g milk, add 30g sugar and 7g condensed milk, heat and stir until sugar dissolves.

Step 21: cool to not hot, add 7g low gluten flour, stir well.

Step 22: then add egg yolk and stir well.

Step 23: sift the well mixed water.

Step 24: pour the egg tart water into the egg tart mold and fill it with 7 points.

Step 25: put the egg tart into the middle layer of the oven and bake it at 220 ℃ for about 20 minutes until the focus appears on the surface.

Materials required:

Low gluten flour: 120g

High gluten flour: 15g

Cream: 90g

Milk: 70g

Condensed milk: 7g

Egg yolk: 2

Butter: 110g

Water: 70g

Note: 1, because the tarts skin will expand after baking, so the egg tart water only needs to be filled to 7 minutes. 2. After the skin is kneaded, let it stand for 20 minutes, then pour in the egg tart water and bake. Otherwise, the skin of the egg tart will be seriously retracted in the baking process, which will lead to the water overflow of the egg tart. 3. When pinching the tarts, try to pinch the bottom as thin as possible, otherwise the bottom taste will be wet and not crisp. 4. When making egg tarts, the cream and milk are heated to dissolve the sugar. If sugar powder is used, it can be directly stirred without heating.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Dan Ta