Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"Portuguese egg tarts, also known as Portuguese cream tower and caramel macchiato egg tarts, are small cream pastry pies in Hong Kong and Macao. They are a kind of egg tarts, and are characterized by burnt black surface (Caramel after excessive heating of sugar). In 1989, Andrew stow, an Englishman, brought Portuguese tarts to Macao. After he changed to English cream filling and reduced the amount of sugar, he became popular and became a famous snack in Macao

Production steps:

Step 1: mix flour, sugar, butter (softened) and water. (this portion can make about 30 egg tart skins)

Step 2: knead for a while, knead into a soft, smooth dough, wrap the plastic wrap, and put it in the refrigerator for 20 minutes

Step 3: wrap in the butter and cut it into thin slices. Put it into the fresh-keeping bag, roll it into even thin slices with rolling pin, and refrigerate for a while.

Step 4: roll the dough into thin slices, about 3 times the size of the butter slice, and place the butter slice in the middle.

Step 5: fold both sides of the dough to the middle and wrap the butter with the dough. Press the edge down to avoid bubbles inside.

Step 6: turn it over, rotate it 90 ° and roll it into a large sheet.

Step 7: fold the two edges of the patch to the middle based on the central axis, and fold them into four folds

Step 8: make it like a quilt

Step 9: so repeatedly, a total of three fold four fold. After each folding, if the dough is not easy to roll or the butter leaks out, put it in the refrigerator for about 20 minutes, and then take it out to roll. After three times, roll it into a large sheet.

Step 10: make a roll

Step 11: cut into 1cm segments with a knife

Step 12: dip a little powder on one side

Step 13: put the flour side up into the mold

Step 14: gently press the dough onto the mold and let it stand for 20 minutes

Step 15: next, make egg tart liquid, which can be made into about 15 pieces. Preparation of materials

Step 16: separate the egg yolk from the egg white, mix the egg yolk with cream, milk, sugar and condensed milk, and then heat the mixture with water

Step 17: keep stirring while heating, about 25 minutes, the egg and milk will become thick, scratch with your hand, the back of the spoon will leave traces

Step 18: pour the egg milk into the skin of the egg tart, about 8 points full

Step 19: preheat the oven at 200 ° for about 25 minutes

Step 20: finished product drawing

Materials required:

Flour: 250g

White sugar: 10g

Butter: 25

Water: 115g

(egg tart skin) wrapped in butter: 110g

Light cream: 240g

Egg yolk: 3

Milk: 200g

White sugar: 40g

Condensed milk: 15g

Note: 1, I use plant cream, itself is sweet, so the amount of sugar is not much, if you use animal cream, you can appropriately increase the amount of sugar. 2. When making egg tarts, break up the eggs and let them completely dissolve in the liquid before heating, otherwise it will become egg soup (*^__ ^*)……

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta