Ingredients: 270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flake margarine, 500ml milk, appropriate amount of sugar, 2 eggs.
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Preparation method
Preparation method (13 photos)
1. Tart crust Ingredients: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaky margarine (for wrapping, you can use vegetable butter instead), 150 grams of water. I don’t have high flour or ready-made low flour at home. The medium flour used: (common flour) 270g + corn starch 50g (about 20%, reducing the gluten content of the flour) mixed with low flour. There was no ghee, so I used salad oil.
2. Mix the above ingredients and knead into a smooth dough, let it rest for 20 minutes; let the margarine soften at room temperature, put it in a safety bag and roll it into a 0.6cm sheet; roll the dough into a long piece, and put the margarine on it The middle is 1/3 of the length of the dough piece.
3. Then fold the dough sheet into three, wrap the margarine with the dough sheet, and carefully roll it into a long strip. Then fold the long strip in four (like folding a quilt). Repeat the above steps one more time (roll out, fold in four). Then wrap it in plastic wrap and let it rest for 20 minutes.
4. After relaxing, roll the dough into a large piece of about 0.6cm (be careful not to let it leak out. If you use vegetable butter instead, roll it out very carefully, as it is easy to leak oil); then roll the dough Stand up, wrap in plastic wrap and rest in the refrigerator for 30 minutes.
5. Mix milk, sugar, 2 eggs, and 15g of cake flour to make tart water; take out the relaxed noodles from the refrigerator and cut them into sections of about 1cm; then dip one side with a little flour; Dip the flour side up and place in the mold to press out the shape.
6. Pour in the tart water until it is 70% full; then put it in the oven and bake at 220 degrees for 15 minutes. The fragrant Portuguese egg tart will be freshly baked. [1]
Simple method
10 to 20 ingredients: 500 grams of wheat flour, 3 eggs, a piece of egg-sized butter, light cream, pure milk, sugar, salt water
Portuguese Portuguese egg tart
Portuguese egg tart
Tart crust: First take a container, add wheat flour, an egg, a pinch of salt, some sugar, add sugar according to personal taste, and knead it into Coat the dough with butter and knead it until the color is even and there are no sugar particles. Use a rolling pin to roll it out. If you don't have a rolling pin, you can also use a paper tube with plastic wrap. Put the rolled dough into the refrigerator and freeze it for half an hour. Use later.
Tart water: Beat 2 eggs, add light cream and pure milk, add these according to personal taste. Beat well and filter.
Go back to the tart shell. After taking it out of the refrigerator, fold it in half once, twice in half, and four times in half. Roll it up like a roll, put it in the refrigerator for a while, then cut it into small pieces the size of a fingernail, press them along the edge of a small plate, then add the tart water, put it in the oven and cook it for 20 to 30 minutes before it is ready.
Homemade
Ingredients: 4 egg yolks, 15g low-gluten flour, 1 piece of puff pastry, 220g whipping cream, 160g milk, 60g fine sugar, 20g condensed milk.
Homemade Portuguese Egg Tarts
Homemade Portuguese Egg Tarts
Steps:
1. Roll the pie crust into a thickness of 0.3~0.5cm Then roll the pie crust into a roll, and cut into 1cm thick rolls for the amount of pie crust for one egg tart.
2. Dip the cut rolls into some high-gluten flour, put them into the tart mold with the flour side facing up, use your thumbs to push the pie crust evenly to cover the entire mold, and push the pie crust Let sit for 30 minutes.
3. Prepare a small pot, pour in light cream, milk, condensed milk, and sugar. Cook until the sugar melts. After cooling to room temperature, add egg yolks and cake flour, stir well, and sift to form an egg tart. water.
4. Preheat the oven to 220 degrees. Pour the egg tart water into the mold until it is about 7 minutes full. Put the egg tarts into the middle layer of the oven and bake at 220 degrees for about 20 minutes, until the surface becomes focused.