Egg tart is a sweet pastry from Europe, the English called "custard tart", "custard" refers to eggs, milk, sugar mixed with cream custard, we simply called "egg", "tard" take its sound called "tart" (or tower), this is the origin of the name egg tart, "tart" (or tower), "tart", "tart" (or tower), "tart", "tart" (or tower), "tart" (or tart). ", "tard" is to take its sound called "tart" (or tower), which is the origin of the name of the egg tart.
Egg tarts are made of pastry shells (tart blanks) and custard (also known as filling), baked egg tarts are characterized by a good appearance, golden crispy pastry, and a smooth and sweet filling. To make a delicious egg tart, there are strict requirements on the selection of ingredients and production methods. Here, I will introduce the basic process of making egg tarts to you.
One, making pastry There are two kinds of pastry for egg tarts, one is made of flour, oil finger and sugar as the main raw material of the mixed pastry without layering, the method is: first 500 grams of flour and 50 grams of custard, 50 grams of milk powder mixed on the board, and then in the middle of the nest into a ring, put 100 grams of butter, 100 grams of lard and 200 grams of sugar, rubbing the palms of your hands to the sugar is completely melted, then add 2 eggs mixed, and then add 2 eggs mixed. Add 2 eggs and mix well, then use the folding technique to mix the surrounding flour with the oil-sugar-egg mixture in the center to form a dough, and finally roll out the dough into a thin sheet of about 0.3 cm thick, and press it into a sheet with a 6 cm diameter lace mold to form a mixed egg tart pastry. With mixed pastry made of egg tarts, baked mature pastry is not easy to crumble, but the texture is harder.
Another kind of egg tart pastry is layer pastry method, which includes a layer of lard, butter-based oil center, and a layer of flour, egg-based water skin, a layer of water skin separated by a layer of oil center. After baking and ripening, the layers of pastry are clear and the texture is fluffy and crispy, which is a kind of pastry used more in the production of egg tarts. The method of making oil center: mix 300g of butter, 200g of lard, 300g of low gluten flour, put it in a stainless steel plate, scrape it flat into a square, and put it into the freezer to freeze hard. How to make water skin: put 300g of low gluten flour, 100g of high gluten flour, 20g of custard powder, 20g of milk powder, 25g of lard and 1 egg into a mixing bowl, add in the right amount of water, stir and mix evenly with medium speed to form a softer dough, and then take it out and cover with a wet towel, and leave it to molasses for 30 minutes. Layer puff pastry method: roll the molten water skin into a square, put the frozen oil heart in the center of the water skin, then use the water skin to wrap the oil heart completely, first roll out into a rectangle about 0.4 cm thick, so repeated once, then folded, and finally rolled out into a 0.3 cm thick crust (i.e., the "three-three-four" method of opening the puff pastry), and then press out the crust with a lace stamping die with a diameter of 6 cm. With a diameter of 6 cm lace mold pressed out a sheet of dough, that is, into the layer of crisp egg tart pastry. To make the egg tart pastry, you need to add some custard powder and milk powder. The custard powder itself contains egg and butter aroma, can highlight the flavor of the puff pastry; milk powder has a high water absorption rate, can make the baked puff pastry more dry and fluffy.
2. Solid fats such as lard and butter are needed to make egg tart pastry. However, because of their melting point are lower, summer will be more due to high temperature and soften, which causes rolling puff pastry has a certain degree of difficulty. Therefore, during the production process, depending on the arrangement of the degree of softness and hardness, from time to time to put into the freezer to freeze hard, and then take out the rolling.
3, the production of mixed puff pastry, try to use low gluten flour, operation as much as possible to avoid the production of gluten, so you can not use the kneading method and flour, it is appropriate to use the stacking method, so as not to cause excessive gluten force of the puff pastry, in the baking of the finished product, the puff pastry will be serious contraction deformation, thus leading to the filling overflow, hard texture. 4, egg tart puff pastry press molding, need to be placed in a dry iron box, covered with a clean towel, and put into the refrigerator until the fat inside the puff pastry hardened. So that the baked egg tart is not easy to shrink and deformation, and can maintain the crunchy texture. Second, the shell molding As the egg tart pastry is soft, so the molding of the pastry shell is dependent on the mold to complete the method is: first in a dry and clean egg tart mold sprinkled with a little dry flour (or coated with a little oil), and then take a piece of mixed pastry egg tart skin or layer of pastry egg tart skin, the smooth side of the tart in the egg tart mold, with the technique of the pastry pressed to the inner wall of the mold and the mold to tightly, and then press the thumbs of both hands on the bottom of the mold, and force the force of uniformly rotating! Donate the wrinkled part until the thickness is even.
Making Points: 1. Egg tart molds are available in different shapes, such as chrysanthemum, round, oval, etc., and made of aluminum foil and stainless steel, so you can choose the tart molds according to the specific situation. However, when using steel chrysanthemum marigolds, you need to sprinkle some dry flour, so that after baking, the finished product is easy to take out; when using steel round marigolds or oval marigolds, you only need to apply a little oil; aluminum foil molds are generally round marigolds, when using them, you do not need to sprinkle flour and oil, it is very convenient to use, but the molding effect is a little worse.
2, the pastry shell must be pinched to a uniform thickness, slightly higher than the mold, so as not to bake the filling overflow, sticking in the mold wall.
3, pinch the pastry shell, it is best to put into the freezer for 2 hours before using, so that the baked cake will be better.
Three, the system of egg and milk sugar water 400 grams of milk boiling, 100 grams of sugar, stir, to be cooled, knocked into the 4 eggs, using a whisk to beat evenly, skimming the top of the foam, that is, made of egg tart sugar water.
Production points: 1, the eggs must be in the milk to cool before adding, and whisked evenly, be sure to skim the foam, so that in the baking, the surface of the filling is smooth, will not produce air holes in the cavity. 2, made good egg milk sugar water, it is best to fill the teapot, so that it is convenient to the egg tart pastry shell filling.
Four, plus filling baking 1, will be frozen tart pastry shell out, placed in the baking dish, will be injected one by one into the shell of the custard; oven temperature preheated to 180 ° C, the bottom of the fire 200 ° C, placed in the baking dish baked for about 6 minutes, depending on the filling is solidified and slightly inflated, remove, to be slightly cooled, remove the tart from the mold (foil mold can be directly on the table), into the paper marigold, can be served. The tart is ready to be served. 2, the filling should be added in the right amount, if you add too much, it will overflow when baking due to boiling, too little will affect the appearance and taste of the finished product. Because the egg tart in the baking, the puff pastry has to have a degree of contraction, so add the amount of filling to reach the height of the pastry shell 2/3 place is appropriate. 3, egg tarts in the baking to the filling surface solidification, should be removed in a timely manner, if the baking time is too long, the filling may be over-expansion, to be removed and cooled, and will be due to shrinkage and cracking, affecting the appearance of the finished product.
Changes: Egg tart is only a common variety of tart pastry, by changing its filling and shape, you can make a lot of tart snacks. Commonly used tart filling: cream pudding filling, jam filling, fruit filling, taro filling, pumpkin puree filling, and even meat filling, etc., so you can make cheese tart, taro tart, peach tart, apple tart, walnut tart, oatmeal tart, mango tart, durian tart and other tart snacks. Now there are a lot of Chinese chefs will be the egg tart shell as a dish "container", this dish with the form is often refreshing.
[Note]: mold is a commonly used in the production of dim sum mold, it is made of stainless steel and other materials, cylindrical hollow mold, the dough can be pressed into a certain shape. There are round, oval, triangular, etc., and the cuts are of two different types: flat and lace.