Cantonese egg tart(yue shi dan ta )

Cantonese egg tart

Introduction:

"This is a classic snack loved by the people of southern Guangdong and has a long history. Go and have a look. Does that teahouse in Guangzhou have it? Whether it is a high-end restaurant or a public hotel, morning tea is indispensable. Recalling the past, I remember that when I was in my hometown, every time I went to the teahouse for tea, I would order a plate of delicious egg tarts. Even if I didn't like sweet food, my father also liked this exception. At that time, I didn't expect to learn to do it by myself. It's very common to go to a bakery and bakery. Today, the last time I went out for dinner, the waiter introduced the goat milk egg tart. I think the snack is innovative again. It's better than the dried goat milk. It's not much different after eating, but it's still very delicate. Maybe it's a little more exquisite, and the price can be doubled. Nowadays, it's hard to mix in the same trade without seeking novelty or beautiful packaging. I mix with myself and do it at home! When it comes to making it, I have done six or seven experiments at home, and the finished product can be seen. The tarting skin is not difficult to make, but the process is a little troublesome. But whether the tarting water can achieve the goal of being smooth but not old after being roasted, tender but not burnt is the key point of this post. Now let's make a graphic introduction and write down the experience and experience to share with you. "

Production steps:

Step 1: press the dough block with the tarts;

Step 2: press the dough block evenly in the mould with your fingers, and press the excess edge off with your fingers;

Step 3: prick a few holes on the dough with toothpick, and then freeze in the refrigerator (non snow layer) for about 30 minutes;

The fourth step: in the frozen noodles, you can make hands to make the egg liquid, beat the eggs evenly, put the milk in, mix evenly, then add the condensed milk, essence, lemon juice, salt and sugar, and stir evenly.

Step 5: filter out the impurities with a screen and preheat the oven for 400F;

Step 6: when the freezing time is up, take out the dough and pour in the mixed egg liquid. It is 70-80% full, not too full;

Step 7: use a large plate to hold the mold, put it into the preheated oven, 325f-350f, bake for about 15 minutes, be sure to open the box, and take it out immediately once you find the surface is coking.

Materials required:

Box of Melaleuca: 1 box

Eggs: 2

Milk: 110g

Condensed milk: 1 tbsp

Lemon juice: 1 / 2 tsp

Vanilla flavor: 1/2 spoon

Salt: 1 / 8 TSP

Sugar: 2 tsp

Puff pastry: egg tart is always a bit greasy. It has been made of lard before. It is really a taste of egg tart. It feels a little bit harder, but it is more convenient and fast to use boxed. Two, put the appropriate vanilla flavor to split the egg and taste it, and add flavor to the egg tart. Three, put a little lemon juice to stabilize the egg liquid. When you are boiling the water egg or stewed egg, you'd better put some more. The main purpose is to balance the acidity and saltiness of eggs. According to the information, eggs have a trace of alkalinity. The fourth is to freeze them in the refrigerator when making dough. The fifth is to use less milk. We usually drink milk in boxes or bottles. If we don't prepare condensed milk, we can add a little more sugar. The sixth is to make egg tarts and steamed eggs. If we want the eggs to be tender and smooth, we can keep them fresh The ratio of egg to water is 1:1-1.2, and the salty one is easier to solidify than the sweet one, because salt plays a solidifying role in the middle.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Yue Shi Dan Ta