Medium gluten powder egg tarts(zhong jin fen quan dan ban pu shi dan ta )

Medium gluten powder egg tarts

Introduction:

"There is no low powder and high powder, nor light cream. I don't want to waste egg white. I just use egg yolk to make crisp and tender Portuguese egg tarts. The egg tarts sold outside are delicious, but the price is not cheap. The main thing is that the weather is too hot to buy them. I read a lot of prescriptions on the Internet, most of which are available. If I don't have them, I will replace them with others or not put them at all. Make your own taste at home. Due to the time constraint and the low pixel of mobile phone, the photos are not very clear and detailed, so it's probably enough to understand. I've just come into contact with baking. It's my first time to make Portuguese egg tarts. I still don't know a lot about it. I'm welcome to be instructed by experts. When making tarts, I was in a hurry, so I didn't take pictures, only words. I hope you can understand this formula. I made 35 tarts, and only 13 tarts. Because the tarts skin can be frozen for a long time, so you can use it as you take it. Next time you want to eat, you can make tarts water directly, and you don't have to work hard to fold quilts. "

Production steps:

Step 1: melt sugar and salt in cold water, pour in flour and neutralize to form dough. (at this time, the dough is very hard. I add a little water, but I don't need to, because it's soft after adding butter. It doesn't matter if it's hard at this time.)

Step 2: add 25g butter to the dough and knead well. Add butter will feel very difficult to knead, feel that butter can not eat, in fact, it does not matter, knead more will be good, knead dough smooth, hands, basin are clean. This one in the back is kneaded. After kneading, wrap it with plastic wrap and put it in the refrigerator to wake up for 20 minutes

Step 3: knead well

Step 4: soften the butter at room temperature, wrap it in plastic wrap (don't wrap it too tightly) and roll it into a thin and uniform shape. Sprinkle some thin flour on the chopping board, take out the loose dough and roll it into a thin and uniform rectangular piece, about twice the size of butter. Put the butter on one side of the dough. As shown in the picture, leave some edges around the butter to cover the butter and seal it. Fold the other side over to cover the butter and pinch the four sides tightly. (when sealing, press out the air inside, otherwise it will break easily when rolling)

Step 5: Sprinkle the dough on the chopping board, roll the newly wrapped dough into thin slices with a rolling pin, then fold it like a quilt, roll it thin, and fold it again, and repeat this for three times, until finally roll a thin, about 0.5cm-1cm thick rectangular or square large dough (if you feel that the dough is not very hard in the rolling process, you can put it in the refrigerator for about 20 minutes to make the dough loose Keep rolling if you are softer;

Step 6: roll the dough into a roll from one end. When I roll, I find that the dough is a long and thin rectangle, and the chopping board can't hold. So I cut it into two parts from the middle and roll it to the right thickness. So there are two rolls in the picture. Roll several rolls and which direction to start from. It depends on the shape of the dough. As long as the diameter of the final roll is about 4cm, then wrap the roll with plastic wrap and put it in the refrigerator freezer for about 40 minutes. It depends on the freezing condition of the refrigerator. As long as you press it with your fingers, you can cut it with a knife without deformation. Use the freezing time to make tarts. The method is at the back.

Step 7: after the dough roll is frozen, cut it into small rolls about 2 cm wide, depending on the size of your mold. If you don't know how big the cut is, you can cut a 2cm piece first and press it open in the mold. If you think it's too thick, cut it smaller at the back. If you think it's too thin, cut more. Dip one side of the roll with flour, and the flour is facing up, so as to prevent hand sticking. Put it into the tarting mould, and first press a small pit with your thumb,

Step 8: turn the mold with both thumbs and gradually enlarge the pit, and push it upward from the middle to make the bottom as thin as possible. Even if it's as thin as a piece of paper, it doesn't matter, as long as it doesn't break. Only in this way can it be crisp and taste good

Step 9: because the skin will shrink after baking, the whole skin will be higher than the mold, so it can also hold more water, and the more edges are not limited by the mold, so the crisp layer will be more beautiful. The butter may be a little melted after peeling. Refrigerate for 10 minutes.

Step 10: making tarting water: all the ingredients except eggs are mixed and poured into a small pot. Stir well. Heat over a small fire until the sugar dissolves. There is no need to boil. During the continuous use of wooden shovel gently stirring, otherwise corn starch will paste the bottom, turn off the fire. Beat the eggs into a large bowl with an egg beater, beat them evenly, and beat as few bubbles as possible. Then pour the milk mixture in the small pot (it should be hot at this time) into the eggs slowly, slowly and quickly, or it will become egg soup. The liquid after mixing should be yellowish thick liquid, very smooth, no particles, if there is egg flower, it means that it is not mixed well, it can not be used. After that, use the filter screen of soybean milk machine to filter out the impurities and foam, and let it cool for standby

Step 11: preheat the oven at 210 ℃ for 5 minutes. Take out the refrigerated egg tart skin, put it on the baking plate, and pour the water into the skin until it is 8 or 9 minutes full. Don't be too full, otherwise the water will overflow when heated. After preheating, put the baking tray into the middle and lower layer for 15 or 6 minutes, and then put the middle or upper layer for about 5 minutes. According to the situation of your oven, as long as there are black spots on the surface, you should pay attention to observation, otherwise it is easy to paste the picture as if it is roasted for about 10 minutes. The water has not yet solidified, but the edge has begun to crisp

Step 12: cut the egg tart. The tarts are soft and waxy, just like those bought outside. If you put five yolks in the tarts instead of two whole eggs, the color will be yellower. I don't think there's much difference in the taste. The skin is thin, the stuffing is big, the outside is crisp and the inside is tender. It's no worse than those sold outside

Step 13: complete

Materials required:

Flour: 300g

Margarine: 25g (noodle)

Whole egg: 2

Milk: 120g

Cream: 135g

Sugar: 50 to 70 grams

Corn starch: 5g

Salt: 1.5g

Cold water: 150g

Note: if you use light cream in tarting water, you should add more sugar, because light cream has no sweet taste. If you use fat cream, put less, because fat cream itself is very sweet.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zhong Jin Fen Quan Dan Ban Pu Shi Dan Ta