Spicy papaya egg tart~~(nong xiang de mu gua dan ta )

Spicy papaya egg tart~~

Introduction:

"I'm addicted to baking. If I don't bake something, I feel uncomfortable! After baking, take a picture, and then put it there - whoever you like to eat, you'd better pack it up and give it away! I only enjoy the baking process - warm, fragrant, enjoy! The thousand layer pastry is the difficulty of making Portuguese egg tart. The principle of production is to wrap the dough with butter and fold it repeatedly to form hundreds of layers of dough butter dough. When baking, the moisture in the dough is vaporized by high temperature, and the dough expands under the impact of water vapor, forming a layered pastry

Production steps:

Materials required:

Low gluten flour: 565g

High gluten flour: 30g

Butter: 220g

Fine granulated sugar: 85g

Salt: 1.5g

Water: 125g

Light cream: 220g

Milk: 160g

Egg yolks: 4

Condensed milk: 15g

Papaya: right amount

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nong Xiang De Mu Gua Dan Ta