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Cantonese style egg tart skin making
Making of egg tart

Egg tarts are made with exquisite materials and complicated techniques, especially when they are cracked and baked. A small egg tart, although it only accounts for 1/4 of the whole egg tart. But it is the soul of the whole egg tart. Its function is not only to hold custard. After baking, when the "egg tart" and "egg" enter the mouth at the same time, the teeth touch the tip of the tongue and rise. The crispness of "tart" is fully matched with the smoothness and fragrance of "egg", resulting in unparalleled pleasure.

Cantonese egg tart

Traditional Cantonese egg tarts are also called crispy egg tarts, that is, tarting cakes. In recent years, in order to cater to consumers, it has gradually changed to crispy skin. This is a display of traditional cakes and pies.

Take a crispy egg tart.

Ingredients for egg tart: 600g of Mei Mei powder, 250g of oil or lard, 350g of sugar, 2 eggs and a little of custard powder.

Ingredients of custard: sugar 1200g, 600g of cold boiled water, 6 eggs and a little lemon yellow pigment.

Mold: 12 chrysanthemum money lamp.

1, egg tart making: ① Pass Meimei flour first.

(2) Knead butter with eggs and sugar.

(3) Add flour and custard powder, knead into dough (be careful not to use too much force when kneading the dough, so as not to become firm), that is, tart the dough, and put it in a fresh-keeping box for later use.

2, custard making:

Mix sugar, cold water, eggs and a little lemon yellow pigment evenly, and it becomes an "egg custard".

3. Start forming and baking.

① Make the tart dough into 12 small portions, 25g each.

(2) Take 12 chrysanthemum cup, apply a little oil, put in a small dose, and gently pinch it with your thumb, exceeding the chrysanthemum cup 1cm to form a tart cup.

③ Inject "custard" into "egg tart" to get the initial blank of egg tart.

(4) Put the egg tart blank into the oven, bake at 180℃ for 15 minutes, and take it out.

Features: crispy skin and tender stuffing, sweet and smooth.

Nata famille rose

The biggest difference between Portuguese egg tart and crispy egg tart lies in the different materials and production methods of egg tart lamp, and the egg liquid is richer in materials. Traditionally, crispy egg tarts are usually mixed with crispy dough, which is simple to make. It tastes a little hard and looks old-fashioned, while Portuguese egg tarts are made of crisp dough, and the materials used are also quite particular, especially the custard, which is more abundant. There are not only traditional eggs and sugar, but also cheese slices, cheese powder and fresh milk, all of which are genuine. Moreover, Portuguese egg tarts are much bigger than traditional ones, which are very interesting and sell well. Besides, there are so many legends. No wonder Colonel Sanders' Portuguese pies are so popular. In fact, its production method is not too difficult.

Mold: large egg tart lamp.

Egg tart material:

Oil skin: Meimei flour 700g, butter 150g, Cizi powder 100g, Hongxing milk powder 50g, sugar 150g, and appropriate amount of vanilla essence.

Oil skin production: gently knead the beautiful flour, butter, rice flour, milk powder, sugar and appropriate amount of vanilla extract.

Oil core: 700g of flour, 700g of butter, 700g of shortening and 3 pieces of kraft cheese.

Oil core production: knead flour, shortening, butter and kraft cheese slices evenly and put them in the refrigerator for later use.

Egg tart making:

① Take the oil core out of the refrigerator, carefully wrap it with oil skin, and gently roll it out with a flour stick.

② Carefully knead the dough into a rectangle with the method of "three, three and four".

(3) Roll it into a tube and knead it into large noodles the size of a teacup.

(4) evenly cut into 40g/ pill for later use.

Egg custard material: (in Hong Kong)

Golden diamond cream 850g, fresh milk 1450g, fresh egg yolk 10, eagle millet powder 120g, and sugar 250g.

Egg custard production:

Stir the golden diamond cream, fresh milk, fresh egg yolk, millet powder and white sugar evenly, and sieve to obtain custard.

Egg tart baking production:

(1)12 big iron lamp with a little oil.

② Put a small dose of ②Tard into the cup and knead it evenly with both thumbs, exceeding the egg tart cup 1 cm.

(3) pouring the custard into the egg tart to obtain the initial blank of the egg tart.

(4) Bake the egg tart blank in an oven at 180℃ for 15 minutes until the "egg tart" is golden and crisp, and take it out when the surface of the "custard" is covered with a dark yellow and slightly dark skin.

Features: crisp, tender, fragrant and seductive.

Crispy egg tart

In fact, crispy egg tart is much worse than crispy egg tart. The custard content is exactly the same, but the egg tart has changed. If the crispy egg tart is hard because of the stuffing, then the crispy egg tart is crispy and tastes crisp. Crispy egg tart Crispy egg tart is very sweet, and custard has a kind of "tart" similar to Portuguese egg tart. Baked golden and bright, tastes sweet and dregs, and has many loyal fans. Because its "egg custard" is the same as taking a crisp egg tart, I won't go into details here, only the materials of the "egg tart" are published. Please refer to Portuguese egg tart for making.

Egg tart material:

Oil skin: flour 500g, butter 75g, sugar 150g, egg 1, water 200g.

Oil core: 500g butter and 250g flour.

Fresh fruit pie

Fruit egg tart is the latest popular egg tart variety. Because many women like to eat egg tarts, but they are worried that they will go out of shape, in this case, I don't know which "good" chef invented this kind of egg tart, which is quite creative and worth a try.

Sunkist egg tart

Egg tart material: 6 Sunkist oranges.

Production: Sunkist oranges are cut in half and the pulp is dug out.

Tustard material: 6 Sunkist pulp, 6 egg yolks, a little xylitol and a little hippo chef powder.

Production: Squeeze the pulp of Sunkist, add egg yolk, a little xylitol and hippo chef powder, and stir well.

Sunkist egg tart baking:

Production: refer to Portuguese egg tart, but the temperature is about 160℃.

Features: cool appearance, delicious flavor, latest fashion, girls' favorite.

Cake pie

The egg tarts of cake tarts are slightly less popular in the market and are not mainstream products. It caters to the appetite of a few "fans" who love to eat cakes. Put some fresh fruits, squeeze some flowers, cats and dogs in the cake cup. It is very popular with children. In addition, less animal fat and sugar are added during production, which makes children and women eat healthier. Because of its simple manufacture, I won't elaborate here.

Wheat straw egg tart

Wheat grass can also make egg tarts. Are you kidding? But this is not nonsense. Don't underestimate wheat straw. Man is a natural plant. It contains 100 kinds of nutrients, which is almost all the substances needed by human life. Usually people add it to the soup, and some people stir the juice to drink. Who knows that someone actually uses it to make egg tarts, alas! Can't you accept the idea?

In fact, although the wheat straw egg tart is so bluffing, it is not complicated to make. For egg tarts, please refer to Portuguese egg tarts, and for Tastard, please refer to Sunkist egg tarts. As for its characteristics, it must be nutritious-hey! Everyone in the world knows that.

How to make egg tart "beautiful in color, shape and taste"

How beautiful is the egg tart?

The color of the egg tart depends on the baking temperature and time. Before baking, the oven should be preheated to 200℃, and the primer and surface fire should not exceed 5℃. Generally, Cantonese-style egg tarts are baked for about 15 minutes, while Portuguese-style egg tarts are baked for about 20 minutes. Generally, it is not allowed to open the door halfway, but you can turn on the oven light for inspection. If a proper amount of lemon yellow pigment is added to the egg custard, the color of Cantonese egg tart will be more beautiful when baked. As for the baking of Portuguese egg tarts, the custard should be stirred evenly, so as to ensure the bright and beautiful egg tarts.

How to make an egg tart beautifully?

The shape of the egg tart generally depends on the mold, so it is best to choose some products produced by the above manufacturers when choosing the mold. Beautiful and generous alloy mold, Portuguese egg tart mold is generally larger and deeper, and the baked egg tart will be beautiful and generous, and the dosage should be the same when smeared below; When kneading dough, the force should be even and the feel should be delicate. The most basic dough is crisp, of course, but that's "big boy embroidery-sloppy"! Finally, when you put it on the plate, you must pay attention to handling it with care, and don't forget to match it with a beautiful lantern. In this way, the egg tart wearing a flowered skirt is as pure, elegant, virtuous and graceful as the woman wearing a flowered skirt.

How delicious is the egg tart?

All delicious food comes from real ingredients, and egg tarts are no exception. According to the author's experience, it is very important to choose the ingredients for making egg tarts. Flour should be delicious in Hong Kong, butter should be a wheel card, and lard should be a justice card. Eggs must be fresh, and cheese slices for baking Portuguese egg tarts must be imported. Not sure if there is a real ingredient. It's very important to bake egg tarts now.