Always like to eat KFC's Portuguese egg tarts, it is said that the tart crust is very tired if you do it by yourself, with my hands free, the difficulty is still quite big ...... However, I decided to challenge! It turned out to be a great success. I seem to have some talent for baking, I've only just started learning, and every time it turns out to be pretty good! As soon as it came out of the oven, I eliminated several of them, but my boys are still eyeing the tart, (*^__^*) hee hee ...... you can save the money to go to KFC in the future!
Materials:
Tart crust materials:, 100 grams of gluten flour, 50 grams of gluten flour, 80 grams of water, 22 grams of butter, 125 grams of butter, tart water materials:, 82 grams of milk, 105 grams of cream, 21 grams of sugar, 8 grams of low-gluten flour, 2 egg yolks, 1 spoon of condensed milk
Practice:
1. Tart crust practice: add sifted flour, Add the sifted flour, water and knead;
2. Knead the dough into a smooth surface;
3. Add 22g of butter and continue to knead, so that the butter and flour are fully integrated. To increase the toughness and gluten you also need to wrestle the dough. Cover with a damp towel and relax for about 10 minutes;
5. After 10 minutes, start rolling out the dough. Sprinkle dry flour on the board, press the dough with your hands, sprinkle a little flour on the surface of the dough as well, (to prevent it from sticking), and roll the dough into a round shape that is slightly thicker in the center and thinner on the four sides;
6. Put 125 grams of butter in the center;
7. Fold up the four edges to wrap around the butter;
8. Turn over the side, and flatten;
9.
9. Use a rolling pin to roll the dough into a rectangle, then flip it over, fold it in half, roll it into a rectangle, and repeat once more;
10. Roll up the rectangle, wrap it in plastic wrap, and put it in the fridge for about 1 hour until you can cut it with a knife without deforming;
11. In the shape of the mold, press down with your thumb, (sticky hands can be used to fingers dipped in dry flour) pressed and pinched neatly, in the tart crust with a toothpick to tie a few holes (for the tart crust and tart water better integration). Tart crust is complete;
13. Tart water modification: milk, cream, sugar, stirring slowly until melted;
14. Add condensed milk 1 tablespoon and continue to stir;
15. Add egg yolks 2;
16. 8 grams of gluten-free flour and mix well;
17. Preheated oven 230 degrees Celsius up and down the heat for 8 minutes;
18: Pour the tart water, 7-8 minutes full (because the tart water will expand when heated, overflow, so should not be filled);
19. 230 degrees, up and down heat, middle 15 minutes (depending on the specific circumstances of each person oven temperature judgment).
Tips:
Knead the dough evenly, knead y, in order to increase the toughness and gluten but also wrestling.
Putting the butter into the dough and rolling it together is a very laborious task, although it is written only three times, in fact, I rolled it at least 5-6 times before it was basically even.
The surface of the buttered crust will be sticky, so you can sprinkle some dry flour on top during the process.
Sugar is best added according to each person's preference, for example, I don't like over-sweetness, plus I only have plant-based cream at home, which already has a sweet flavor, so I reduced the amount.