Luzhou flavor Portuguese egg tart(nong xiang pu shi dan ta )

Luzhou flavor Portuguese egg tart

Introduction:

"I really like the smell of hot egg tarts just coming out of the oven. It's a great love for many girls with strong milk flavor and crispy pastry. When it's cold, what a leisurely life to live in a warm home with homemade egg tarts and a cup of coffee or milk tea A delicious afternoon tea in half an hour. Would you like to try it? "

Production steps:

Step 1: all raw materials and ingredients. (later, it was found that the color of the egg tart liquid was not yellow enough, so another egg was added.)

Step 2: heat the milk, cream and sugar in a small pot until the sugar melts.

Step 3: cool to not hot, add egg yolk and stir well.

Step 4: add low gluten flour, mix well, be sure to stir all the small particles, stir evenly.

Step 5: after shaping the skin of the tarts (press the bottom thin), pour in the water of the egg tarts and fill it with 7-8 points. Half of them are added with custard powder. Try to see if there is any difference.

Step 6: put in the oven, heat up and down, 220 degrees for 15 minutes.

Step 7: take another picture of the finished product.

Materials required:

Egg tart skin: 9

Yolks: 3

Light cream: 90g

Milk: 70g

Low gluten flour: 7.5G

Custard powder: 4G

Fine granulated sugar: 40g

Note: practice has proved that the oven temperature is set a little high, and the focus will appear soon. Next time, you should try 200 degrees, and you should lower the baking tray to slow down the focus. With the addition of custard powder, the fragrance is more intense. If you don't have it, don't use it.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Nong Xiang Pu Shi Dan Ta