Ordinary flour 125g
20g butter (for flour mixing)
Butter (for wrapping) 90g
Fine sugar 2.5g salt 1g water 60g.
The amount of ingredients can make about ten egg tart skins. One part of butter is for kneading and the other is for wrapping, which should be weighed separately.
Method step
Soften 20 grams of butter at room temperature, mix with 60 grams of flour, fine sugar, salt and water, and knead into smooth dough. Put the dough in a fresh-keeping bag and relax it in the refrigerator for 20 minutes (fresh-keeping bag is used to avoid air drying, and refrigerator is used to relax the dough and prevent butter from melting)
2. Put 90 grams of butter into a fresh-keeping bag, roll it into pieces, and put it in the refrigerator for 20 minutes. (It is very easy to break the fresh-keeping bag when rolling, so it is recommended to break the butter into small pieces before rolling.)
3. Take the mixed dough out of the refrigerator and roll it into rectangular sheets.
4. Take out 90 grams of frozen flaky butter and wrap it in a rectangular dough. (All positions above the wrapped butter are guaranteed to be two-faced).
5. Then turn the dough over and fold it like a quilt. Put it in the refrigerator for cold storage 15 minutes, take it out, then roll it into sheets again, and repeat the step of folding the quilt. * * * Repeat three times. (Note that it needs to be refrigerated every time.)
6. After the last cold storage, take it out, roll the dough sheet into a rectangular dough sheet with a thickness of about 0.3cm, and roll it into a cylinder along one side.
7. Cut the rolled cylinder into 1cm granules.
8. Put the small dose into the egg tart mold and knead it. The bottom should be thinner and the edge should be higher than the tart mold.
Then put the prepared egg tart skin (with mold) in the refrigerator for cold storage 15 minutes.
Can be put into tart water for baking.
Ps: If you feel trouble, it is also a good choice to make egg tart skins with flying cake skins in the supermarket.
Can save a lot of time.
Question 2: How to make homemade egg tart skins at home? Egg tart skin: 250g of flour, 40g of butter, 5g of fine sugar, 5g of salt1.5g, 20g of water125g and 0g of flaky butter130g (for wrapping).
Production process:
1, prepare raw materials
2. Mix flour with sugar and salt, soften 40 grams of butter at room temperature and add it to flour.
3. Pour water and knead into dough. Don't pour all the water at once, but add it according to the softness and hardness of the dough and knead it into a smooth dough. .
4. Wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes. At the same time, take out the flaky butter for use.
5. Take out the loosened dough, apply a layer of anti-sticking powder on the table, put the dough on the table, and roll it into a rectangle, which is about three times the width of flaky butter and slightly wider than the length of sliced butter.
6, put the yellow in the center of the rectangular patch.
7. Turn one end of the dough piece over to the center and cover it on the butter sheet. Put the other end of the patch over, too. This wraps the yellow in the dough.
8. Squeeze one end of the dough sheet to death, and move your hand along one end of the dough sheet to the other end, so as to drive out the bubbles in the dough sheet from the other end and avoid wrapping the bubbles in the dough sheet.
9. Roll it into a rectangle again with a rolling pin. When rolling, roll from the center to the four corners, which is easy to roll into a regular rectangle.
10. Fold one end of the wrapper towards the center. Turn the other end of the dough over to the center. Then fold the folded dough in half. This completes the 40% discount of the first round.
1 1, 40% folded dough pieces, wrapped with plastic wrap, and put in the refrigerator to relax for about 20 minutes.
12. Take out the relaxed dough pieces, repeat step 10, and then make two rounds of 4 folds.
13, a * * * for 3 rounds of 40% off.
14. Roll out the dough sheet with three rounds of 40% folding into a rectangle with a thickness of about 0.3CM. The egg tart skin is ready.
15, after the skin is rolled, roll it and put it in the refrigerator 10 minute.
Question 3: how to make Portuguese egg tarts after buying the finished egg tart skin? The following formula can make about 46 Portuguese egg tarts. If the family population is small, you can reduce the amount of ingredients according to the actual amount.
Calorie of ingredients recipe: 996 (calories)
Ingredients
600g of whipped cream
Fresh milk 5 10/0g
Methods/steps
1
First put custard powder in the milk pot. Add a little milk and stir until it melts. Note: milk is the amount of milk from the formula. There is no need to add extra.
2
Then pour in the whipped cream, sugar, condensed milk and the remaining milk in turn, while pouring it again and stirring it evenly with a spoon or a manual whisk.
three
Then turn on the gas switch and turn it to a low fire, and stir while cooking until the water temperature is about 60 degrees.
four
After the cooked juice is warmed, pour in the broken egg yolk and continue to stir evenly.
five
Filter 1-2 times with a mesh screen, and then you can start filling tarting water. Note: If there are still particles that have not been stirred evenly, it needs to be mashed on the screen with a spoon and then poured into the pulp for sieving. Until there are no obvious large particles.
six
Take out the semi-finished egg tart skin, pour the tart water into the tart mold, and fill it with 78%.
seven
Put it in the middle layer of the oven, 190 degrees, and bake for 20 minutes. My oven has a lot of firepower, with eight heating pipes. If there are only four heating pipes in the oven, it is necessary to adjust the oven temperature to 2 10 degrees for baking.
eight
Bake until the crust of the tart stuffing is burnt, then turn off the fire and take it out. The finished baked Portuguese egg tart is as follows.
END
matters need attention
Custard powder, also known as Castrol powder, is a kind of food spice powder, which is light yellow powder. It has rich milk flavor and fruit flavor. But also can add color to food, which is one of the essential raw materials for making authentic Portuguese egg tarts.
If the bought semi-finished handmade egg tart skin is left at room temperature for a long time and the tart skin is a little wet and soft, it means that the butter inside begins to soften, so it should be put into the refrigerator in time for refrigeration. The egg tart skins that are not used for the time being need to be put into the freezer. If it can be used up in two or three days, it can be put into the refrigerator or the zero-degree fresh-keeping layer.
Question 4: How to make an egg tart at home? How to make the simplest egg tart? Materials: milk 120g, cream 100g, 3 egg yolks, 30g fine sugar, low flour 15g, and egg tart skin 10.
Tools: Bowl, stirring rod, flour sieve, oven.
Production steps:
1, first take out the tart skin and soften it, so it will be crisp when baked.
2. Prepare egg tart liquid: pour milk, cream, sugar and egg yolk into the bowl, stir evenly, and stir several times to saccharify it. Sift in low flour and beat well. (Preheat the oven for 200 degrees at the same time)
3. Filter the egg tart liquid and pour it into the tart skin until it is seven minutes full.
4. Put in the oven and bake at 200 degrees for 20 minutes.
Question 5: How to make egg tarts (egg tart skins are ready-made) 1 I want to go to the supermarket to buy egg tart skins and molds for making egg tarts. Egg tart skins should be bought as pie skins, which are crisp and crisp. There are many people who make snacks by themselves abroad, so they are sold everywhere, but I haven't bought them in China. If you are not sure, you should ask the salesperson in the supermarket.
The egg cone is the easiest to make, but because the milk in China is not so pure, it is difficult to guarantee the same effect. I mix it with milk and eggs and sugar. 500ml of milk and 1 to 2 eggs. If you like the strong flavor of eggs, you can add1-2 more eggs, and then add sugar and mix well.
Touch a thin layer of butter or butter on the mold of the egg tower (to prevent the egg tower from sticking to the mold), press the skin of the egg tower into a round shape with a big cup, put it in the mold, and then put the heart of the egg tower in. Don't put it too full, it is better to be about 5 mm full (because it will expand when baked). If you like grapes or shredded coconut, you can sprinkle a little on the heart of the egg tower.
4 Put it in the oven, bake at 200C for 10 minutes, or longer, depending on personal taste. I like to eat a little burnt and crispy:) The temperature of the oven is not easy to control, so I can see and adjust it at any time. The higher the temperature, the easier it is to burn.
The effect of making it yourself is much more delicious than selling it outside.
Question 6: How to make the skin of the egg tart? Egg tart skin material: 470 grams of low-gluten flour; 30 grams of high gluten flour; 45g of butter (if you don't like the taste of butter, you can use peanut oil); Flake Maqilin 1 70g (packaged, that is, vegetable butter) and water are about 2 10/0g (gradually added according to the hardness of dough, and don't pour it all at once). Practice:1.Mix high flour with low flour, peanut oil and water to make dough. Don't pour all the water in at once, add it gradually, and adjust the hardness of the dough with water until the dough surface is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes. 2. Wrap the flaky Ma Qilin tightly with plastic film and beat it with a French Pin to make it thinner. In this way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with a dough stick. The hardness of thin Ma Qilin should be basically the same as the hardness of dough. Take out Ma Qilin for later use. 3. Roll the loosened dough into a rectangle with a dough press. When rolling, roll the four corners outward, which makes it easier to roll the shape more evenly. The width of the rolled dough should be the same as that of Ma Qilin and the length should be three times that of Ma Qilin. 4. Put Ma Qilin in the middle of the patch. Fold the dough pieces on both sides and wrap them around Ma Qilin. Then pinch one end to death. Press the dough sheet from top to bottom with your palm from the pinched end. When you press the lower end, pinch this end to death. Roll the dough sheet long, fold it like a quilt, gently tap the surface of the dough sheet with a dough stick, and then roll it long. This is the first 40% discount. 5. Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with the dough pressing stick again, roll it into a rectangle, and then fold it again. This is the second 40% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes. 6. Roll out the three-fold dough sheet again, and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping. Roll up the dough from the longer side. Wrap the rolled dough with plastic wrap and put it in the refrigerator for 30 minutes to relax. 7. Cut the relaxed dough roll into pieces with a thickness of 1CM. I cut it into 30 grams each. Put it in an ungreased tower mold. Pinch it into the shape of a tower mold with two thumbs. Fill the crust with egg tart water (78% full) and bake in the oven. The baking temperature is 200 degrees, and the baking time is 10 minute. Then turn to 180 degree baking 10 minute. (The temperature of each oven is different. If it is not crisp enough, the baking time can be extended, and the top can also be covered with tin foil.)
Question 7: How to make an egg tart with an egg tart skin if there is already an egg tart skin ~
Method for making Portuguese egg tart:
Ingredients: Nestle whole milk 50G Korea baby sugar 50G egg yolk 3 Nestle cooking whipped cream 250G egg tart bottom 10.
Preparation method: 1, add sugar to milk, put it in a container and heat it for 2 minutes.
2. Add the egg yolk to the heated milk and mix well, then add the whipped cream and mix well.
3. Filter the mixed egg tart liquid with a sieve spoon and pour it into the bottom of the egg tart (each egg tart is poured with 40g, almost full).
4. Put the egg tart in the middle layer of the oven, 230 degrees, about 20 minutes, and bake until the surface is golden.
This is my own recipe, which may be a little different from that on the Internet, but it tastes similar to KFC ~ If there is no cream, you can put whole milk, but the egg tart stuffing is not very strong.
Question 8: What materials do you need to make an egg tart at home? Materials: egg tart skins (5 pieces) bought online, eggs (2 egg yolks, beaten well), milk, whipped cream and condensed milk.
Note: If you want to make your own egg tart skin, you can use low-gluten flour, water and eggs, but you need a mold.
Method:
1, egg yolk, beat well, add 5 tablespoons of whipped cream, 3 tablespoons of condensed milk and 3 tablespoons of milk (add sugar according to your favorite taste), and beat well.
2, pour the prepared ingredients into the egg tart skin, not too full, just pour 7 achievements.
3. Preheat the oven at 230 degrees for 5 minutes, add the egg tart and bake at 230 degrees 15 minutes.
Question 9: How to make egg tart skin? Illustrate the details of ingredients in family practice.
24 egg tart skins
4 eggs
Cream 220g
Milk 160g
Condensed milk 15g
Low gluten flour 15g
Spinning sugar 80g
Sweet taste
Baking process
It takes half an hour.
Simple difficulty
Steps of making yellow peach egg tart
1
Prepare ingredients. 24 egg tart skins, 220g whipped cream, milk 160g, fine sugar 80g, 4 eggs, low-gluten flour 15g, condensed milk 15g, and a proper amount of canned yellow peaches.
2
Separate the yolk.
three
Pour whipped cream, milk, fine sugar and condensed milk into a small pot, heat and stir continuously until all the fine sugar is dissolved.
four
After cooling to room temperature, add egg yolk and flour and stir well.
five
Sieve and set aside. The egg tower water is ready.
six
Cut the yellow peach into cubes.
seven
Place the tart skin in a baking pan.
eight
Put the diced peaches into the egg tart skin.
nine
Pour in the egg tower water until it is seven minutes full.
10
Put it in a preheated oven, and bake it at 180 degrees for about 25 minutes, until the egg tart appears scorched. After baking, you can decorate the surface of the egg tart with two fresh yellow peaches.
Tips
1, because the tapir will swell after baking, so the egg tart water only needs to be filled to seven minutes.
2. Egg tart water must be sieved before use. This will not affect the taste.
3, if you don't put the yellow peach, it is the original Portuguese egg tart.
4, egg tart skin can be bought directly in the baking raw material store.
Kitchen utensils used: electric oven
Question 10: Who knows how to make the egg tart skin in a very detailed way (the whole recipe and the whole process): 1. Egg tower or a set of muffin molds. I use the kind made of disposable aluminum foil paper, which is harder than ordinary paper muffin cup, which is beneficial to molding and saves washing. I will throw it away after use. : p 2. Egg tower skin material: (about 10- 12) 200 g of cream; Sugar powder150g; Salt1g; 2 eggs; 80g； milk powder; Low-gluten flour 300g tapioca method: mix well with cream+powdered sugar+salt, add eggs, milk powder and flour, and mix well (a large amount can be added slowly in batches). Put it in the refrigerator until it is slightly frozen to a little hard, because the melting point of cream is high and the dough is too soft to form. At this time, you can take out the dough and roll it into the mold. My little experience is that if the dough is slightly dry, you can wrap it with a large plastic wrap and roll it so that it won't come apart. 3. Egg liquid material: egg yolk 50g；; 3 eggs; 250g； milk; You can also add appropriate coconut milk according to your personal preference; Sugar 50g；; Appropriate amount of egg liquid for edible essence: beat eggs+yolk+essence evenly, heat milk to melt sugar, and then mix with the previous egg liquid after cooling; Pay attention, it must be cold before mixing, otherwise it will become egg flower soup ~ Finally, pour the egg liquid into the tapi in turn, bake it on high heat until it can smell the fragrance, and the egg liquid will solidify and not flow. It's only about 15 minutes, and it will get old after a long time. Portuguese egg tart raw material formula pastry: flour 500g buttered oil 1. 1 25kg egg paste: sugar1.5kg egg1.5kg water1.5kg leather: flour1kg egg 25. 2. Egg slurry preparation: add 750g of sugar1.5kg of water, burn it into syrup, add 750g of cold water, stir well, pour the egg1.5kg into the syrup, and stir it into egg slurry. 3. Blanking: knead flour 1 kg and egg 200g with water until it doesn't stick to hands, then wrap the pastry, roll it thin with a rolling pin (about 1 cm thick), then fold it into four layers and roll it thin. This is repeated for three times and finally rolled into a thin skin with a thickness of 0.3 cm. 4. Forming: put the cake blank into a dish-shaped mold and scoop in the egg paste. 5. Baking: baking in a furnace for about 13 minutes. The simplest method is to use eggs, flour, refined salt, sugar, cooked lard, butter and rice wine. In the production process, knock the eggs into a bowl, add a little yellow wine and refined salt and mix well; (2) Stir the eggs and flour evenly, add sugar and yellow wine, roll them into a round cake after stirring, knead the edges into a flower shape, and bake them in the oven for about 10 minute. After taking out, pour the beaten egg yolk liquid.