Portuguese egg tarts (including detailed drawing of egg tarts skin)(pu shi dan ta bao kuo dan ta pi xiang xi pei tu zhi zuo guo cheng )

Portuguese egg tarts (including detailed drawing of egg tarts skin)

Introduction:

"[love baking, my DIY share] - original Portuguese egg tart. With a flick of the finger, the seven day National Day holiday should come to an end. Whether it's traveling, visiting relatives or friends, or staying at home, I think most of them are reluctant to go to work tomorrow! I'm a real family. Maybe I'm afraid of the spectacular scenery, but I'm used to the leisure. Sometimes I think that the ancient emperors were the real "otaku"! I stayed in the palace wall every day, marking memorials and dealing with affairs in the back palace. I finally met a few people who liked to travel and were joked by later generations Nowadays, with the progress of the times, those who stay at home can surf the Internet and watch the situation; those who go out can fly across the ocean and travel thousands of miles a day. But I still don't want to choose to go out, because it requires a strong mental and physical quality, to encounter the scenic spot water, to be confused with tickets, to endure the highway traffic, to go through the endless queue, so I can only hide at home to seek peace. In fact, quiet is natural, and not idle. Every day, I have to get up early and do morning exercises, read strategies, do homework, read history and recite Song Ci. I'm really busy. Although busy, but full, such a holiday, but also the most valuable. Of course, there's one more thing that hasn't been done. So, on the last day of the holiday, what should be made up has to be made up. To be a man and a woman, my private chef, my baking, I am the master. Beautiful Portuguese egg tarts, only a bite down, crispy overflow, how not to make people fall in love? (many friends say they can't buy Egg Tart skin. In fact, it's more troublesome to make it by yourself, but after all, it's made by yourself. After the successful completion of DIY, the sense of achievement is indescribable

Production steps:

Step 1: start making egg tart skin first < br > [ingredients] 220g low gluten flour, 30g high gluten flour, 40g butter, 5g sugar, 2G salt, 125g water, 180g butter (for wrapping)

Step 2: soften 40 grams of butter at room temperature. Mix flour with sugar and salt. Add softened butter. Pour in water and knead into dough. Water should be added as appropriate.

Step 3: vigorously knead into smooth dough (personal experience, grasp the male labors at home, vigorously knead for more than ten minutes)

Step 4: wrap the smooth dough with plastic wrap and refrigerate for 20 minutes.

Step 5: cut 180 grams of butter into small pieces, put them into the fresh-keeping bag and arrange them (the butter used for wrapping must be hard lumpy butter in cold storage). Use a rolling pin to press the butter into a large, uniform sheet. The butter softens slightly and refrigerates until it hardens again.

Step 6: take out the loose dough, apply a layer of anti sticking powder on the chopping board, roll the dough on the chopping board and make it into a rectangle, the length of which is about 3 times the width of the butter slice, and the width is slightly longer than the length of the butter slice.

Step 7: take out the frozen hard butter slice and tear off the preservative film. Place the butter slice in the center of the rectangle.

Step 8: turn one end of the dough over to the center and cover it on the butter slice.

Step 9: turn the other end of the dough over so that the butter flakes are wrapped in the dough.

Step 10: crush one end of the dough with your left hand.

Step 11: move the right hand along one end of the patch to the other end to drive out the bubbles in the patch and crush this end.

Step 12: roll it into a rectangle again with a rolling pin. Fold one end of the patch toward the center.

Step 13: fold the other end of the patch toward the center.

Step 14: fold the folded dough in half.

Step 15: complete the first round with a 40% discount. Wrap the 4-fold dough with plastic wrap and refrigerate for 20 minutes. (repeat steps 13-16 three times)

Step 16: roll the dough finished by three rounds and four folds into a rectangle about 0.3cm thick, and finish the thousand layer pastry. (Note: the remaining Melaleuca pastry can be sprinkled with dry powder on the surface, then rolled up and put into the refrigerator freezer for freezing. It can be kept for a month or even longer, and used to make egg tarts or other snacks next time.)

Step 17: start to make egg tart water < br > [ingredients] 180g light cream, 140g milk, 80g fine sugar, 4 egg yolks, 15g low gluten flour, 15g condensed milk (can be omitted) (reference 24)

Step 18: Mix Cream with milk, add sugar and condensed milk, heat and stir until sugar dissolves. Cool until not hot, add egg yolk and low gluten flour

Step 19: mix well and sift to form egg tart water.

Step 20: take out the refrigerated thousand layer crispy rolls and cut them into small rolls about 1.5cm thick.

Step 21: pick up a small roll, dip it in the flour, and put it into the egg tart mold (the side stained with flour faces up). 4. Use two thumbs to make the roll into the shape of egg tart mold (try to make the bottom as thin as possible).

Step 22: let the egg tart skin rest and relax for 20 minutes.

Step 23: pour in the egg tart water (7% full), and put it into the baking tray.

Step 24: put into the preheated oven and bake in the middle and lower layers (upper and lower tubes, 210 ℃, about 20 minutes).

Materials required:

Low gluten flour: 220g

High gluten flour: 30g

Butter: 40g

Fine granulated sugar: 5g

Salt: 2G

Water: 125g

Butter (for wrapping): 180g

180g light cream

Milk: 140g

Egg yolks: 4

Condensed milk: 15g (can be omitted)

Note: 1. The butter must be refrigerated before it can be wrapped into the dough. If it softens, it must be refrigerated again before it can be used. 2. Egg tart water must be screened to make the egg liquid smoother and taste better. 3. When baking, you should control the time according to the situation of individual oven. It's better to watch the whole process of baking. It's easy to scorch if you're not careful. Baking is really the key to success!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta Bao Kuo Dan Ta Pi Xiang Xi Pei Tu Zhi Zuo Guo Cheng