1. Tart crust: The main raw material for making the outer crust of egg tarts is flour, and ordinary medium-gluten flour, such as "Fuqiang flour" and "jiaozi flour", can be used for making at home. When mixing dough, adding a little butter can make the dough smooth and not sticky. When making skin, a large amount of butter can make the skin of egg tart crisp and multi-layered.

2. Tart water: Egg yolk, whipped cream, white sugar and whole milk are essential raw materials for making egg tarts, so that the baked egg tarts will taste soft and delicate, and the egg fragrance will float in Wan Li.

3. Tools: The oven used for cooking needs to have the function of heating and baking from top to bottom. Only an oven with a set of heating pipes at the upper or lower end alone is not suitable for making egg tarts. Compared with the common rolling pin, the western-style rolling pin is more convenient to operate, and the force on the palm can be evenly pressed on the dough, making the rolled dough thin and uniform. The egg tart mold made of metal will not deform when kneading the tart skin, which is very convenient to operate and can be reused many times. In addition, tools such as plastic wrap, baking tray, measuring cup, small scale and insulating gloves will be used when making egg tarts.

Personal experience sharing: The standard egg tart mold is a mold with a diameter of 7cm and a height of 2.5cm, and the egg tart made is the same size as KFC's.

But personally, I think it's easier to take the egg tart out of the mold after the chrysanthemum tart mold is made. Recommend three tart molds with good workmanship and quality, and the price is generally 3-1 in 6 yuan. It's enough for a family of three to buy four molds, and it's enough for such a big egg tart to eat one. If you want to eat more, you can bake it several times.

2. Mix the dough

1. Take 25g of butter in advance, wrap it with plastic wrap, and let it soften naturally at room temperature.

2. Weigh out 3g of medium gluten flour with a small scale, pour it on the chopping board, and pile the flour in the middle around to make it look like a crater.

3. Take 15ml of cold water from a cup, slowly pour it into the hollow flour, and keep mixing the flour with cold water.

4. Finally, mix the flour and cold water completely and evenly to form a complete dough.

5. Put 2g of naturally softened butter into the dough, and keep pressing and kneading with your hands until the butter completely penetrates into the dough (at first, the dough with water and good texture is hard, but it will become soft without sticking to your hands after evenly kneading the butter).

6. Take a little dough and put it in your hand, press it into a small cake shape, and then open it with your hands. If the small cake can be stretched very thin, long and unbroken, the dough is made up. Personal experience sharing:

(1) I think it's easier to control using a basin to mix dough. When you start mixing with butter, you will feel that butter and dough are always separated, and your hands are covered with oily butter. Don't stop at this moment, keep mixing dough. After a while, the butter and flour on your hands will be completely mixed with the dough, and your hands will become very clean.

(2) As long as the dough cake can be stretched by hand for a period that is not so easy to break, I have done peeling for three times, and none of them can be stretched as thin as mentioned above, but the peeled cakes are all good. Third, roll the skin

1. Press the mixed dough into a cake shape, then put the remaining naturally softened butter (23g) in the middle of the cake, and press the surface of the butter flat with plastic wrap into a cake shape.

2. Remove the plastic wrap, then completely wrap the butter in the middle with the bread at the bottom, and seal the top.

3. Wrap the buttered dough with plastic wrap and put it in the refrigerator for 1 minutes.

4. Sprinkle a little thin noodles on the chopping board, and carefully press the frozen dough into a cake shape by hand, taking care not to break the dough to expose the butter in the middle.

5. Roll out the bread with a rolling pin and make it into an oblong dough sheet with a thickness of about 1cm.

6. Divide the rolled long round pancake into 3 folds, then fold the left and right sections inward, and then gently compact them by hand.

7. Continue to roll the dough into a rectangular dough sheet with uniform thickness. Pay attention to sprinkle some thin dough on the dough sheet at the right time to prevent the chopping board or rolling pin from sticking to the dough sheet.

8. Then divide the rectangular dough into 3 folds, continue to fold the left and right sections inward, and gently compact them by hand to stack the dough into a rectangular cake with uniform thickness.

9. Wrap the folded rectangular bread with fresh-keeping and put it in the refrigerator for 3 minutes.

1. Take the bread out of the refrigerator, remove the plastic wrap, roll it open again with a rolling pin, roll it into a rectangular dough sheet with a thickness of about 1cm, and divide it into 3 folds again, and continue to fold the left and right sections inward to form a rectangular bread with uniform thickness.

11. Finally, roll the rectangular pastry into a rectangular dough sheet with a thickness of about 1cm, and then roll it up from the narrower side. Be sure to roll the dough tightly.

12. When the diameter of the dough roll is about 5cm, cut the dough obliquely with a knife, then compact the edge of the dough roll, wrap the dough roll with plastic wrap, and then put it in the refrigerator for 1 hour.

13. Then continue to roll the remaining dough into dough rolls in the same way and put them in the refrigerator for freezing. Personal experience sharing:

(1) It is better to press the butter into a cake in the plastic wrap first than to put it on the cake and then press it;

(2) When wrapping butter, be sure not to leave air in the dough, which is easy to break when defending it at the back;

(3) When rolling the dough, you must be gentle, so as to avoid rolling out the butter as much as possible. I have done peeling for three times, and butter will eventually leak out every time. The last time is better, and it will leak out at the last 3% discount. It seems that it takes some skill and practice to avoid leaking out. When the butter leaks out, the dough will easily stick to the rolling pin. At this time, you don't have to pay attention to the broken place, complete all the steps, and roll it up as usual. Although it is broken, it will not affect the making of the tart skin. 4. Pinch the skin

1. Take the frozen dough roll out of the refrigerator, thaw it naturally at room temperature, and gently pinch the dough roll with your hands until it feels soft and can be pinched. Uncover the plastic wrap outside the dough roll and cut it into small pieces about 4cm long with a knife, each of which is about 25g. (Because the size and model of the egg tart mold made of metal are slightly different, it is necessary to flexibly master the size of the dough roll segments according to the actual situation, and it is generally appropriate to master each segment at about 25g-3g. )

2. Put the small pieces of dough roll vertically in the egg tart mold and twist them around with your thumb.

3. Press the edge of the dough roll on the inner wall of the egg tart mold with your thumb, leaving no gap.

4. Hold the egg tart mold with one hand and turn it slowly, and twist it from the center of the dough roll to the outer circle with the thumb of the other hand. Until the dough roll in the egg tart mold is twisted into a bowl-shaped tart skin similar to the shape of the egg tart mold.

5. Then slowly turn the egg tart mold, and twist the edge of the tart skin upward to be slightly higher than the edge of the egg tart mold. Pinch all the small pieces of dough rolls in the same way and put them in the refrigerator for 1 minutes.

Personal experience sharing:

(1) Don't be too soft when the dough rolls are naturally thawed. If they are too soft, they will stick to your hands and easily stick to the tart mold;

(2) After the eggs are put into the mold, they must be put into the refrigerator for refrigeration. I think it is easier to take out the frozen tart skins from the mold after they are made. V. Stuffing

1. Pour 12ml of whole milk into a large bowl, add 8g of white sugar, and gently stir with an eggbeater to fully dissolve the white sugar in the milk. If you have a blender at home, you can first beat the white sugar into finer white sugar particles, which is easier to dissolve.

2. add 1ml light cream and 5 egg yolks (about 8g) to the mixed granulated milk.

3. Mix gently and evenly with an egg beater. Be careful not to whip violently, so as not to beat the whipped cream until it foams.

4. filter the mixed tart water once with a fine screen to remove impurities. 6. Baking

1. Set the oven temperature to 25 degrees, select the next simultaneous baking gear, set the time to 25 minutes, and preheat the oven in advance.

2. Take the egg tart mold out of the refrigerator, put it neatly into the baking tray, and then pour the mixed tart water into the egg tart mold to about 2/3 of the height of the egg tart mold.

3. After 1 minutes, when the oven is preheated to 25 degrees, carefully move the baking tray into the oven, taking care not to spill the tart water in the egg tart mold, and bake at 25 degrees for 15 minutes.

4. Put on heat-insulating gloves and carefully take out the baking tray. The filling of the egg tart will bulge like a hill with natural black spots on the surface. After a few minutes, when the egg tart becomes warm, the stuffing in the middle will sag downward like the egg tart bought outside.

5. When the egg tart mold is not hot, carefully take out the egg tart inside. All the hard work and waiting before finally come to a satisfactory result, and the egg tart with a milky fragrance is baked.

VII. Others

1. The baking temperature of the egg tart is high, and the heat in the tart stuffing is not easy to escape. Don't be too impatient when eating, so as to avoid burning your mouth and tongue.

2. Although the disposable egg tart mold made of tinfoil is cheap, it is easy to deform when kneading the tart skin, so it is not recommended for beginners.

3. The baked egg tart can't be eaten at one time, so it can be sealed with plastic wrap and put in the refrigerator for 1-2 days. When it is eaten again, it only needs to be heated in the microwave oven or oven for 1-2 minutes.

4. In addition to eating egg tarts hot, in summer, you can put the baked egg tarts in the refrigerator and eat them directly, or put them in the freezer and eat them with a little frozen ice. It tastes like ice cream and is very cool.

5. You have learned the way of original egg tarts, and you can make different kinds of delicious egg tarts by drawing inferences from others and adding appropriate amount of coffee, fruit or sweet corn kernels according to your own preferences.

Summary:

Generally speaking, the most technical step in making Portuguese egg tarts is peeling. The biggest problem is how not to roll out the butter in the dough. Although I have done it several times, I will still roll it out more or less. Fortunately, the peeling is passable. It seems that more practice is needed.