Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"This is the first time to make egg tarts. Because it uses the skin of egg tarts, there is almost no technical content. Portuguese egg tarts are the most famous snacks in Macao. They pay special attention to baking skills, It's very popular among diners, and it's also the daily love of friends around us. But it's not as affordable as the one you make. After a bite of egg and milk, it tastes crispy and tender. I bought a packing box specially. It's a great gift. Let's have a taste of this delicious egg tart. "

Production steps:

Step 1: pour the milk into a small pot

Step 2: pour in the condensed milk

Step 3: add sugar

Step 4: heat until the sugar is completely melted

Step 5: pour in the yolk

Step 6: stir well with chopsticks

Step 7: sift in low gluten flour

Step 8: stir well with chopsticks

Step 9: put the egg tart skin into the baking tray

Step 10: filter the egg tart water into the skin

Step 11: eight full can, oven middle 200 degrees, baking about 25 minutes

Materials required:

Egg tart skin: 8 pieces

Egg yolk: 2

Milk: 70g

Condensed milk: 85g

Low gluten flour: 6g

Fine granulated sugar: 25g

Note: 1. You can also add a few drops of vanilla essence to the tarting water to remove the smell and enhance the fragrance. 2. Don't put too much water in the tarting water, just fill it with 8%

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Pu Shi Dan Ta