British Andrew Stow brought Portuguese tarts to Macau, changing to British cream filling and reducing the amount of sugar, then immediately admired by many, and became a famous snack in Macau, most representative of Milktar's egg tarts. Do you want to know how to make delicious Portuguese egg tarts? Here let me introduce you to the Portuguese egg tarts have what home practices.
Portuguese egg tart home practices
Portuguese egg tart materials
100 grams of milk, 10 grams of light cream, 70 grams of sugar, 1 egg, 8 grams of gluten-free flour, tartar 9
Portuguese egg tart
1, mix the milk, light cream into the heat in a saucepan, add sugar and stir until the sugar melts, turn off the heat and let it cool.
2, eggs knocked into a bowl slightly beaten, add milk also stirred evenly.
3, and then add low gluten flour, stirring with a rubber spatula until there is no flour particles in the smooth egg mixture.
4, pour the egg mixture into the tart crust, do not pour full, 8 points can be.
5. Oven 180 °, bake for 25 minutes.
Portuguese egg tart home cooking two
Portuguese egg tart materials
Main ingredients: lasagna pastry dough 200 grams
Egg tart filling: 80 grams of whipped cream, 60 grams of milk, 40 grams of powdered sugar, 2 egg yolks, 5 grams of gluten flour
Portuguese egg tart approach
1. Roll the lasagna dough into a roll and freeze until set. Remove from the oven and return to room temperature slightly, then cut into 2cm thick slices.
2. Dust each slice with dry flour and place it in a tartlet mold, using your thumbs to push the crust out from the center to the sides until it is the same size as the mold.
3. Preheat the oven to 210 degrees Fahrenheit and mix all the ingredients for the tart filling, stirring well before pouring into the tart crust.
4. Place the baking sheet in the upper center of the oven and bake for about 20 minutes until the pastry has a lot of caramelized spots on the surface.
Portuguese Egg Tart Tips
1, you have to decide the thickness of each tart crust to be divided according to the size of the diameter of the roll of your lasagna dough.
2. The tart mixture will expand when baking, so it's usually good to pour the tart crust 70% full.
Portuguese egg tart home practice three
Portuguese egg tart materials
Tart skin materials: low gluten flour home on the ordinary flour on the 125 grams of high-gluten flour I use corn starch instead of 25 grams of butter 20 grams of slices of Maggie 110 grams of package into the use of that is the vegetable butter, 75 grams of water, egg tart water materials: 100 grams of whipping cream I put the cheese, milk 60ml, 8 grams of gluten flour, 40 grams of sugar, 2 egg yolks, 15 grams of condensed milk if there is no can also not put
Portuguese egg tart practice
Melt the butter with the microwave oven, with the flour, corn starch, water, mix, and knead into a dough. Do not pour the water in all at once, but gradually add more, and adjust the softness of the dough with water, and knead until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let it rest for 20 minutes.
Wrap the sliced macaroons tightly in plastic wrap and beat them with a walking whip to thin them out a bit. Then, without opening the plastic film, roll out the macaroons with a flattening stick. After rolling out, the margarine should be about the same firmness as the dough. Remove the macaroons and set aside.
Flour the surface of the board with flour and roll out the dough into a rectangle with a dough stick, the width of which should be the same as the width of the macaroons, and the length of which should be three times the length of the macaroons.
Place the macchine in the center of the sheet of dough and fold the sides over to enclose the macchine. Then pinch the ends together so that the macchine doesn't show. Roll out the sheet long enough to fold it in four like a quilt, lightly tap the top of the sheet with a pressing stick, roll it out again, and then fold it in four again. After two folds, wrap the sheet tightly in plastic wrap and place in the refrigerator for 20 minutes.
Remove the sheet from the fridge, roll it out again, fold it in half, wrap it in plastic wrap and chill for 30 minutes
Remove the sheet, roll it out, roll it into a long roll, wrap it in plastic wrap and chill for 30 minutes in the fridge to loosen.
This time you can make the tart water: put the whipping cream, milk and condensed milk, sugar in a small saucepan, heat over low heat, stirring as it heats, until the sugar dissolves remove from the heat and let cool slightly; then add the egg yolks, stirring well.
Relaxed rolls cut into 2cm thick dough with a knife, a bit like a small bun. Put it in flour to dip it a bit, and then place it, flour-dipped side up, in an ungreased tart mold. Pinch it into a tart mold shape with two thumbs and mold it.
Pour the tart water into the tart crust and bake in the oven at 220 degrees for about 25 minutes.
Portuguese egg tart home cooking four
Portuguese egg tart ingredients
I: crust
A. 250g of low gluten flour, 15g of sugar, 15g of shortening, 15g of salt 1.5g
B. 20g of eggs, 140g of water
C. 130g of flaky ghee
C.
Two: egg tart filling
A. 400g milk 120g sugar
B. 100g light cream
C. 6 eggs 3 egg yolks
Portuguese egg tarts
1. Roll out C and set aside
4. Roll out 3 into a rectangle, wrap into 4 and roll out, fold twice and triple twice, then refrigerate for 30 minutes
5. Take out the relaxed 5 and roll it out to about 0.3cm thick, roll it up into a cylinder, then put it in the refrigerator to chill for one hour
6. Stir well, then filter twice, refrigerate and relax for more than two hours
7. Divide the 6 into 20g one, pinch it in the mold
8. Put it into the baking dish and fill it with the tart filling until it is seven minutes full
9. Bake it in the oven at upper and lower heat at 200/210 ℃ for about 25 minutes or so, and then take it out of the oven and release it when it is slightly cooled down
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