This is a classic dim sum with a long history, which is loved by people in southern Guangdong. Go and have a look. Does that teahouse in Guangzhou have it? Whether it is a high-end restaurant or a popular restaurant, it is indispensable for morning tea. The following is a delicious recipe for making Cantonese egg tarts. I hope you like it. Delicious method of making Cantonese-style egg tart

Ingredients

The main ingredient is boxed Melaleuca peel, 2 eggs, 2 milks, 111g condensed milk, 1 tablespoons auxiliary material corn starch, 2 tablespoons salt, 1/2 tablespoons vanilla essence, 1/2 tsp lemon juice

Steps

1. Sprinkle some corn starch on the chopping board to cool the chopping board, and mold the chopping board with a tart;

2. press the dough evenly in the tart mold with your fingers, and press off the overflow edges with your fingers;

3. Punch a few holes in the dough with a toothpick, and then put it in the refrigerator (non-snow storage layer) for about 31 minutes;

4. When freezing the dough, you can free your hands to make egg liquid, beat the eggs evenly, add milk and stir evenly, then add condensed milk, essence, lemon juice, salt and sugar and stir evenly;

5. Filter out impurities with a mesh screen and preheat the oven for 411F;

6. After the freezing time is up, take out the dough blank and pour in the mixed egg liquid, which is 71% to 81% full, but not too full;

7. Put a large plate of tart molds in a preheated oven at 325 F-351 F and bake for about 15 minutes. Be sure to unpack the lamp. Once the surface is burnt, take it out immediately.

Tips

First, the thousand-layer pastry always feels greasy. It has been made of lard before, and it feels like a real egg tart. It feels a little hard, but it is more convenient and fast to use boxed pastry;

second, adding appropriate amount of vanilla essence is to chop off the eggs and enhance the flavor of the egg tart;

Third, put a little lemon juice to stabilize the egg liquid, and it is best to put some when steaming eggs or stewing eggs, mainly to balance the acidity and salinity of eggs. According to the checked data, eggs have a trace of alkalinity;

fourthly, when the dough is made, it is frozen in the refrigerator for better shaping;

5. The requirement of milk used is not high. We usually drink boxed or bottled milk. If we don't prepare condensed milk, we can add a little more sugar.

6. As for making egg tarts and steamed eggs, if you want the eggs to be tender and smooth, the ratio of eggs to water is 1: 1-1.2

, and the salty taste is easier to solidify than the sweet one, because salt plays a role in solidification in the middle;

7. The degree of maturity is that the egg liquid has just solidified and is fried. Method of making Portuguese egg tart

ingredients

main ingredient whipped cream 141 ml fresh milk 141 ml egg yolk 3 auxiliary ingredients low flour 7 g ghee 21 g warm water 111 ml salt a little sugar 41 g margarine 81 g condensed milk 15 ml

Step

1. Mix all tart crust materials evenly and knead them vigorously for 11 minutes to make dough gluten

2. Knock it into large pieces

3. After the dough wakes up for 11 minutes, roll it into large pieces and wrap it in the margarine for 31% off

4% off

5. Just fold the quilt

6. Tart the water

7. Appearance before baking

8. Take care of the baking time in the oven

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