Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"I prefer to eat Portuguese egg tarts, but the skin is not easy to make and takes time. Some skins are sold on the Internet, but they are better than those made by myself. I'd better do it by myself. If you want to give up, you can succeed."

Production steps:

Step 1: prepare materials.

Step 2: mix high flour and low flour, 20g butter and water to form a dough. Do not add water at one time. Slowly add and use water to adjust the hardness and softness of the dough. Knead until the dough surface is smooth and even.

Step 3: wrap it in plastic wrap and relax for 20 minutes.

Step 4: soften 70 grams of butter at room temperature, put it into a fresh-keeping bag, press it with a rolling pin and beat it to 0.5cm thin, and set it aside

Step 5: relax the dough and roll it to 0.5 thick. The cake is about three times the size of butter.

Step 6: put the butter in the middle and fold both sides of the dough toward the middle. Fold up and down to seal. Open the dough.

Step 7: fold the dough like a quilt. This is the first time.

Step 8: roll the folded dough into a rectangle, and then fold it again. This is the second fold.

Step 9: roll the folded dough into a rectangle again, and then fold it again. This is the second fold.

Step 10: after four fold, wrap the dough tightly with plastic wrap and let it relax in the refrigerator for 20 minutes.

Step 11: open the loose dough, roll it into a rectangle, and then fold it three times.

Step 12: open the three fold dough again, roll up the longer side of the dough, wrap the rolled dough with plastic wrap and refrigerate for 30 minutes to relax.

Step 13: divide the loose dough into pieces about one centimeter thick, dip one side of the dough with flour, and then put the flour side up in the tower mold, and shape it into a tower mold.

Step 14: prepare the material for the tower water.

Step 15: put the cream, milk, sugar and condensed milk in a small pot and heat them over low heat. Heat and stir until the sugar melts off the heat. Cool and add the egg yolk. Stir well. Sift the flour and add it to the mixed egg and milk. Then filter for two or three times.

Step 16: fill the egg tart skin with water for 8 minutes, put it into the preheated oven at 200 ℃ and bake for 20 minutes.

Materials required:

Low gluten flour: 135g

High gluten flour: 15g

Butter: 20g

Warm water: 70g

Fresh cream: 100g

Milk: 85g

Fine granulated sugar: 30g

Egg yolk: 2

Condensed milk: 7g

Note: 1: this material is about 13. 2: The tarts will retract when they are pressed high.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta