What materials do you need to make egg tarts in the oven?

First, make Portuguese egg tarts.

Ingredients: low gluten flour130g, high gluten flour 20g, ghee100g, butter 20g and water 80ml.

Accessories: whipped cream 120g, milk 80ml, sugar 30g, 2 egg yolks, low-gluten flour 10g, and condensed milk 8g.

Steps:

1, making tart skin

Low gluten flour 130g, high gluten flour 20g, butter 25g, water 80g, ghee 100g.

(1) Put the butter in the middle of the flour.

(2) Rub ghee with a hand-painted circle.

(3) adding clear water, mixing and kneading into dough, and repeatedly kneading the dough at the palm root; Wrap the kneaded dough with plastic wrap and refrigerate for half an hour;

(4) Put the ghee on the plastic wrap and beat it with the fried dough sticks, then roll it into thin slices and refrigerate for later use.

(5) Take out the dough and roll it into a rectangular dough sheet (slightly thicker in the middle), put the ghee in the middle of the dough sheet, fold the dough sheets on both sides in the middle, fold them up and down, seal them, and roll out the dough sheet.

(6) After rolling, fold the dough in half by 40% like a quilt and put it in the refrigerator for 30 minutes.

(7) Take it out of the refrigerator, fold it and put it in the refrigerator for 30 minutes.

(8) Take it out of the refrigerator and roll it out.

(9) Roll into rolls and refrigerate for later use.

Step 2 make egg tart water

Cream 120ML, milk 80ML, sugar 30g, 2 egg yolks, low-gluten flour 10g, and condensed milk 8g.

(1) Mix whipped cream, milk, condensed milk and sugar, then put it in water and heat it until the sugar melts, then take it out and cool it.

(2) Pour into the egg yolk liquid and stir well. Sift in the flour and mix well.

(3) sieving, and preparing the egg tart with water.

3. Divide the dough into equal parts and dip a little dry powder at the bottom.

4. Put it in the mold and push it from the middle with your thumb. Pay attention to the thickness of the tape.

5. Pour the egg tart skin into the tower water for about 7 minutes.

6. Bake in a preheated oven at 2 10 degree for 25 minutes, with the upper and lower fire and the middle layer.

7. Take it out after baking and let it cool before eating.

Cooking skills:

1. The dough of the egg tart skin is ready, so it should be refrigerated in the refrigerator.

2. Pinch the pie crust as evenly as possible.

3. Egg tart water must be sieved, which is more delicate.

Don't pour too much water into the egg tart, it will swell out when baking.

Second, making milk pies.

Ingredients: 2 eggs, milk120g, 60g fine sugar.

Accessories: quick-frozen tart 19 pieces.

Steps:

1. Stir fresh milk and fine sugar until completely dissolved, and prepare eggs at the same time;

2. After the eggs are broken up, pour them into the milk three times, and then pour them into the next time after each stirring;

3. Stir until the milk and egg liquid are fully mixed into egg tart liquid;

4, screen that egg liquid for the first time to screen out redundant egg bubbles;

5, sieving for the second time until the egg liquid becomes pure and smooth;

6. Let the screened egg liquid stand for 10 minute, and preheat the oven at the same time: 220 degrees 10 minute;

7. Send it to the lower layer of the preheated oven: bake at 220 degrees for 20 minutes.

Cooking skills:

1. Friends who like sweetness can increase the amount of sugar, not too sweet.

2. It is best to sieve the egg liquid twice and let it stand for 10~ 15 minutes. It will be slippery when baked.

Don't eat the freshly baked egg tart until it is slightly cold, otherwise it will be burnt.

How to make egg tarts in the oven

1. Prepare materials and freeze 10 egg tart skin; Whipped cream110g; 75 grams of milk; 30 grams of fine sugar; 2 egg yolks; 8 grams of low-gluten flour.

2. Put the whipped cream and milk into a clean container and mix well. 3. Add fine sugar and stir until mixed.

4. Put the egg yolk in another clean container, sift in the low-gluten flour and stir well. 5. Pour the mixed milk into the yolk paste and stir well.

6. Pour the stirred egg tart liquid into the tart skin and serve it out after seven minutes. 7. Preheat the oven at 200 degrees 10 minute, then put the egg tart in the preheated oven, with the middle layer at 200 degrees, and fire it up and down for about 20 minutes.

8. Bake until the egg tart skin is golden yellow and there are burnt yellow spots in the egg tart. Pay attention to 1. Pour the egg tart liquid into the tart skin and it will be filled in seven minutes. Don't fill it up, or too much acid water will overflow when baking.

2. If you want other flavors, you can add boiled diced purple potatoes, or honey beans and diced fruits to the sour water. Extended data:

Egg tart is a western-style pie with egg paste as filling. Taiwan Province Province is called the Egg Tower, and "Egg tart" is a transliteration of the English word "tart", which means a pie with exposed stuffing (a pie whose back is covered by a pie crust and a sealed stuffing); Egg tart is a "tart" with egg paste as filling.

The method is to put the cake crust in a small round pot-shaped cake mold, then pour in the egg liquid mixed with sugar and eggs, and then put it in the oven; The baked egg tart has a crispy crust on the outer layer and a sweet yellow solidified egg paste on the inner layer. At first, the egg tarts in tea restaurants were relatively large, and an egg tart could become an afternoon tea meal.

Many restaurants in China SAR also have egg tarts (small egg tarts). Laura Mei Sen pointed out in "Traditional British Food" that as early as the Middle Ages, the British had made food similar to egg tarts with milk, sugar, eggs and different spices.

Pointed egg tart is also one of the dishes of the sixth banquet in China in the17th century. Nutritional value An egg tart is equivalent to a crisp and soft Portuguese egg tart after eating a bowl of rice. It's easy to eat two or three bites. The average calorie of each egg tart is about 300 calories, while that of an ordinary bowl of rice is 280 calories. Therefore, if you eat a Portuguese egg tart, it will have more calories than a bowl of rice. If you weigh about 60 kilograms and eat three egg tarts in five minutes, you have to jog for an hour to consume these calories.

There is a lot of fat and more unsaturated fatty acids, but egg tarts are different from rice. The calories of rice mainly come from carbohydrates, while more than 60% of egg tarts come from fat. Although the calories of the two are similar, you will not feel full immediately after eating a lot of oil, which will make you bite after bite. And among these fats, saturated fatty acids account for 56%. Experts suggest a diet to prevent cardiovascular diseases-fat accounts for less than 30% of total calories and saturated fatty acids do not exceed one third, so the ingredients of egg tart are very unfavorable to cardiovascular health.

As the saying goes, eat less and taste more. Few people can resist the delicious egg tart, so we should grasp the discretion and remember: enough is enough, and the aftertaste is endless.