No one can refuse the classic vanilla Portuguese egg tart(jing dian wu ren neng ju xiang cao pu shi dan ta )

No one can refuse the classic vanilla Portuguese egg tart

Introduction:

"Classic gourmet dessert, Portuguese egg tart! I believe no one can refuse its delicious taste. The egg tart with vanilla essence has a light vanilla fragrance, which adds a refreshing flavor to the classic original flavor. Try it now

Production steps:

Step 1: mix the flour and butter evenly, add part of the milk and dough, cover with plastic film and relax for 30 minutes

Step 2: put machilin in the plastic film and roll it into a square piece about 5mm thick

Step 3: roll the dough into the same width and 3 times the length of Maggie Lin

Step 4: put machilin in the middle of the dough

Step 5: fold the dough on both sides in the middle

Step 6: wrap the margarine completely, pinch the edge tightly and roll it thin (for the first time)

Step 7: fold again, wrap with plastic wrap and refrigerate for 20 minutes

Step 8: remove the dough

Step 9: remove the dough

Step 10: rolling (second time)

Step 11: fold

Step 12: fold and refrigerate for 20 minutes

Step 13: rolling (the third time)

Step 14: roll into strips

Step 15: roll into strips and refrigerate for 10 minutes

Step 16: stir the milk, powdered milk (or condensed milk), sugar and vanilla extract evenly, and heat them on a low heat until they are saccharified. After cooling, add egg yolk and a little flour and stir well

Step 17: stir the milk, powdered milk (or condensed milk), sugar and vanilla extract evenly, and heat them on a low heat until they are saccharified. After cooling, add egg yolk and a little flour and stir well

Step 18: reserve after filtration

Step 19: oil the mold

Step 20: cut the dough roll into 1 ~ 1.5cm thick pieces

Step 21: cut the dough roll into 1 ~ 1.5cm thick pieces

Step 22: cut it

Step 23: cut a good look

Step 24: dip the cut surface with a little flour and put it into the mold

Step 25: press lightly to make the dough stick to the mold

Step 26: do it all right

Step 27: pour 70% to 80% of the tap water

Step 28: preheat the oven for 200 ° until the focus appears on the surface of the water

Materials required:

Common flour: 150g

Ma Qilin: 125g

Milk: 200g

Egg yolk: 2

Butter: 25g

Sugar: right amount

Milk powder (or condensed milk): appropriate amount

Vanilla extract: moderate

Note: no vanilla essence is the original Portuguese egg tart! You can also add some yellow peach and mango. It's a fruity egg tart!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Jing Dian Wu Ren Neng Ju Xiang Cao Pu Shi Dan Ta