Portuguese egg tart (skin version)(pu shi dan ta ta pi ban )

Portuguese egg tart (skin version)

Introduction:

"Egg tart can be said to be one of the required courses for baking enthusiasts. It is composed of tartskin and tartwater. The characteristic of Portuguese egg tart is that the tartskin is made of thousand layer pastry, which is very crispy. As a novice in baking, I can't learn how to make thousand layer pastry in one or two days. I have consulted many gourmet recipes, and I have also picked out the ready-made tartskin from the Internet. Let's learn how to make tarts first How to make water, the feeling of baking, and then learn how to make tarts. In a word, take your time

Production steps:

Materials required:

Egg tart skin: 12

Light cream: 110g

Milk: 80g

Egg yolk: 2

Low gluten flour: 8g

Condensed milk: 8g (no negligible)

Sugar powder: 35g (or fine granulated sugar)

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta Ta Pi Ban