Purple potato egg tart(zi shu dan ta )

Purple potato egg tart

Introduction:

"I haven't made egg tarts for a long time. If I make them all by myself, the making of tarts takes time and effort. Although it tastes better, sometimes people are lazy. When I bought other things in TB's bakery a month ago, I bought tarts by the way. I heard my friend said that they were delicious after they were made into egg tarts, so I wanted to make them with them. After I bought it, I kept it frozen all the time. On New Year's day, I had nothing to do but take it out. People who love purple will inevitably think of using purple sweet potato as stuffing. The charming purple must match the delicate yellow of egg tart. It looks good after it is made. A purple potato egg tart, layers of pastry waves, the middle of the delicate yellow egg tart filling dotted with purple purple potato. Once bitten, the pastry melts layer upon layer in the mouth. The smooth, tender and fragrant egg tart stuffing goes into the throat with warmth, and the soft, waxy and slightly sweet purple potato is in between. This rich taste is really delicious, especially when it's just out of the oven, people can't help eating three or four pieces. The purple potato egg tart, which can be eaten in more than an hour, is so simple and easy to make. The most important thing is that it is really delicious. Sometimes, tasting the fruits of laziness can make people tolerate their laziness. "

Production steps:

Step 1: put the tartskin at room temperature for about 30 minutes until natural thawing.

Step 2: wash the purple potato.

Step 3: put proper amount of water into the pressure cooker, put on the cover curtain, put the purple potato on the cover curtain, close the lid, buckle the sound valve, steam for about 8 minutes after the water valve rings, turn off the fire, leave for 5 minutes, open the lid and take out the purple potato.

Step 4: pour light cream, milk and sugar into the skillet over medium heat and stir constantly.

Step 5: boil until all the sugar is dissolved, and let it stand and cool to room temperature.

Step 6: peel the steamed purple potato and cut it into small cubes.

Step 7: add egg yolk and low gluten flour into the cooled liquid.

Step 8: mix well.

Step 9: prepare the large bowl, sift the liquid through the flour, and then form the egg tart water.

Step 10: place the egg tart skin on the baking tray and let it stand for 20 minutes.

Step 11: put a few diced purple potatoes into each tart skin.

Step 12: add egg tart water until it's seven minutes full. Put into the middle layer of the oven preheated to 220 ℃ and bake for about 25 minutes. If the coke ring is not obvious in the last few minutes, move the baking tray to the upper layer.

Materials required:

Tarts: 20

Purple potato: right amount

Light cream: 220g

Milk: 160g

White granulated sugar: 90g

Egg yolks: 4

Low gluten flour: 15g

Note: 1. The steaming time of purple potato depends on its size and thickness. If it is steamed in a steamer, it can be cooked in about 20-30 minutes. 2. The baking time is adjusted according to the temperature of the oven. If the small oven is heated unevenly, you can also take out the baking tray and put it in halfway.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zi Shu Dan Ta