Portuguese Egg Tart(pu shi dan ta )

Portuguese Egg Tart

Introduction:

"This egg tart is made from the pastry left over from yesterday's apple pie. It tastes very good. The skin is crisp and the eggs are smooth. I like it."

Production steps:

Step 1: raw material drawing.

Step 2: mix the milk and cream well.

Step 3: add egg yolk and stir.

Step 4: add low gluten flour and stir well.

Step 5: make a good egg tart water. Stand by.

Step 6: roll the pastry into large slices. If it's sticky, add some dry powder.

Step 7: roll from one end to the next.

Step 8: cut the long roll into small pieces.

Step 9: take a small roll and dip it with flour on one side.

Step 10: press the flour side up into the egg tart mold.

Step 11: press the dough flat according to the size of the mold, and let it stand for 20 minutes to prevent the crust from retracting during baking.

Step 12: pour the egg tart water prepared in step 5 into the mold and fill it with 70%, otherwise it will overflow during baking.

Step 13: after the oven is preheated at 220 ° for 5 minutes, put the egg tart into the oven, heat it up and down at 220 ° for 15 minutes.

Materials required:

Thousand layer pastry: one

Cream: 150g

Milk: 100g

Fine granulated sugar: 60g

Egg yolks: 4

Low gluten flour: 15g

Condensed milk: 10g

Precautions: 1. If you can't eat the pastry at a time, you can pat it with dry powder, roll it up and put it in the fresh-keeping bag, and refrigerate it for no more than a week. 2. The purpose of step 9 is to prevent sticking when pressing. 3. It's better to leave for a while after making, otherwise the pastry will shrink after baking. 4. Don't fill the egg tart with water, or it will overflow when baking.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Pu Shi Dan Ta