Portuguese egg tart this way super delicious
Portuguese egg tart this way super delicious? Portuguese egg tarts are crispy on the outside and tender on the inside, tender and delicious without being sweet and greasy, creamy and full of flavor, really good and good times. We can try to make Portuguese tarts at home, not the least bit worse than the ones you buy outside! Here with me to see the Portuguese egg tart so do super delicious it!
List of ingredients 200g of gluten flour 180g of butter 2g of salt 90g of iced water 10g of apple cider vinegar Egg tart liquid: Milk 110g 160g of light cream 40g of sugar 1 egg 1 egg yolk vanilla extract Steps Step 1: Add 200g of all-purpose flour, 30g of butter, and 2g of salt. Pour them into a bowl and mix them together to form small particles. Step 2: Add 90g of ice water and 10g of apple cider vinegar. Add 90g of ice water and 10g of apple cider vinegar. Step 3: Spread 150g of butter on greaseproof paper and shape into a sheet. Step 4: Take out the chilled dough and roll it out to double the size of the butter sheet. Step 5: Take out the chilled butter, wrap the butter in it, seal all sides and roll out the butter dough. Step 6: Fold the dough 4 times and put it in the refrigerator for 15 minutes or more. Step 7: Repeat the above steps 2 times to get a buttered dough sheet with 3 times 4 folds. Step 8: Roll out the 3 times folded sheet into a large piece, then roll it up from one end and refrigerate for a while. Step 9: Cut the chilled roll into 1.5 cm rounds, place them in the tart molds, flatten them with your hands, and refrigerate for half an hour. Step 10: To make the tart mixture, combine 110g of milk and 40g of sugar in a saucepan and heat until the sugar melts. Step 11: Take 1 egg and 1 egg yolk, beat them and add them to the cooled milk. Step 12: Add 160g of light cream and a pinch of vanilla extract and strain once. Step 13: Pour into the tart shell, 8 minutes full. Step 14: Bake in the oven at 210° for 25 minutes. Ingredients 10-12 egg tart crusts 1 egg 100g of pure milk 170g of evaporated milk 35g of sugar 10g of condensed milk 1 egg yolk
1.5g of egg yolk
1.5g of egg yolk
1 egg yolk1, first ready to prepare all the ingredients, here to strongly recommend to you Duo Mei Fresh small box of whipped cream (that is, Duo Mei Fresh coffee thin cream, the ingredients are pasteurized milk is not cream, do tart liquid can be used instead of light cream, but can not be used to whipped) 10 grams of a small box, it is really super good to use, to avoid the opening of a large box of cream with inexhaustible waste.
2, the first two eggs into the measuring cup, stirred evenly, in succession, all the ingredients according to the proportion of pouring into the measuring cup, mix thoroughly, and then mix the good tart liquid sieve! Here the focus must be at least sifted more than 4 times, the texture will be very delicate. The first thing you need to do is to make sure that you have the right ingredients and that you have the right amount of time!
3, the good tart liquid poured into the tart shell, the amount of square is just 9 tarts, no more and no less (I use the tart crust is 20 grams / one, and KFC as large), the oven preheated for 10 minutes, the first oven in the middle of the oven, 200 degrees for 20 minutes, and then move the tray to the top of the oven in the oven for 5 minutes or so, to see the degree of the tart coloring, my long emperor oven temperature is low, so this temperature and the way out of the baking. So this temperature and way to bake out the best flavor. (Each oven has a different temperament, so be sure to adjust the temperature according to your own oven! Temperature can refer to the oven manual, or consult the oven customer service, the upper layer is very easy to paste, color on it)
4, out of the oven! Super fragrant ah! The tart crust is super crispy, one can not eat it all so in the tray, room temperature to the next day is still very crispy and delicious!