The production of egg tarts is very delicate and complicated, especially when opening and baking. A small tart, although only 1/4 of the whole tart, but is the soul of the whole tart, its function is not only to hold Custard, after baking, when the "tart" and "egg" into the mouth at the same time, the teeth gently against the tip of the tongue to raise the moment. The moment when the tart and the egg enter the mouth at the same time. "The crispness of the tart is fully complemented by the smoothness and flavor of the egg, resulting in an unparalleled pleasure.
Cantonese egg tart
Traditional Canton egg tart is also known as egg tart, that is, Tart is to take the pastry. In recent years, in order to cater to the consumers, it is now gradually changed to crispy skin. Below is a demonstration of a traditional tart with puff pastry.
Tart
Tart ingredients: 600 grams of flour, oil or lard 250 grams, 350 grams of sugar, 2 eggs, a little custard.
Custard ingredients: sugar 1200 grams, 600 grams of cold water, 6 eggs, a little lemon yellow coloring.
Molds: 12 chrysanthemum Qianjian.
1, Tart production: ① first of all, the beauty of the Rose flour over Luo.
②Butter with eggs and sugar kneaded.
3 Add the flour and custard powder and knead into a dough (pay attention to kneading not too hard, so as not to be strong), that is, into the Tart dough, into the plastic box chilled standby.
2, Custard production:
While sugar, cold water, eggs, a little lemon yellow coloring stirred evenly through the Luo, that is, "Custard".
3, Custardtart molding, baking
①Tart dough into 12 25 grams / only small doses.
②Take 12 chrysanthemum marigolds, smear a little oil, put them into the small dosage, and gently pinch them open with both thumbs, 1 cm beyond the chrysanthemum marigolds, then it will be a Tart marigold.
3 will be "Custard" into the "Tart", that is, the first batch of egg tarts.
4) Put the tart into the oven and bake it at 180℃ for 15 minutes, then take it out.
Features: Crispy skin and tender filling, sweet and smooth.
Portuguese Egg Tart
The biggest difference between Portuguese egg tart and egg tart is that the ingredients and production methods of tartlet are different, and the egg mixture is more abundant. Traditional egg tarts are generally made of mixed pastry dough and are simple to make. The texture is a little hard and the appearance is more rustic, while the Portuguese egg tart Tart is made of puff pastry dough and the ingredients are quite sophisticated, especially the Custard, which is richer in content. Not only have the traditional eggs, sugar, but also added cheese slices, Tsz Chai powder, fresh milk, all real, and the Portuguese egg tart is also much larger than the traditional egg tart, a very interesting on the table, sells well. And there are so many legendary stories. It's no wonder that Colonel Sanders' tarts are such a big seller. It's actually not too difficult to make.
Mold: Large tart marquee.
Tart ingredients:
Oil crust: 700 grams of flour, 150 grams of butter, 100 grams of tzatziki powder, 50 grams of red star milk powder, 150 grams of sugar, vanilla flavoring moderate.
Making of oil skin: Knead the flour, butter, izai powder, milk powder, sugar and vanilla extract gently.
Oil center: 700g flour, 700g butter, 700g shortening, 3 slices of Kraft cheese.
Making of the oil center: Knead the flour, shortening, butter, and Kraft cheese slices evenly, and set aside in the refrigerator.
Making of Tart:
1) Remove the oil hearts from the refrigerator, wrap them carefully in oiled pastry and roll them out gently with a rolling pin.
②Use the "3,3,4" method to open the dough, and carefully shape the dough into a rectangle.
3) Gently roll the dough into a tube, and then roll it into a big noodle of the thickness of a teacup.
④Cut into 40g pieces and set aside.
Custard ingredients: (in Hong Kong weight)
850g of golden diamond cream, 1450g of fresh milk, 10 fresh egg yolks, 120g of cornflour, 250g of sugar.
Custard making:
Whisk the golden diamond cream, fresh milk, fresh egg yolks, baby cornflour and sugar through a sieve of roo, that is to say, Custard.
Custardtard egg tart baking production:
1) 12 large-sized iron marigolds, smeared with a little oil.
②Tard small dosage into the calabash, with both thumbs evenly pinched up and beyond the tart calabash 1 centimeter.
3) Fill the Tard with Custard to form the first batch of egg tart.
④Put the tart into the oven at 180℃ and bake for 15 minutes until the Tart is golden and crispy and the Custard is covered with a dark yellow skin with light black color, then remove from the oven.
Features: Crispy and tender, rich in flavor, attractive color.
Pastry tart
Pastry tart and take the pastry tart in fact much worse, Custard content is identical, only Tart has changed, if the pastry skin is a mixture of pastry and hard skin, then the pastry tart pastry is bright pastry, eat up the texture of the crunchy crumbs. Custard tart has the sweetness of puff pastry tart, while Custard has the similar "Tart" of Portuguese tart, which is golden and bright when it comes out of the oven, and tastes sweet and crumbly, and has a lot of loyal fans. Because of its "Custard" and take the pastry tart the same, here I will not go into detail, just announced the "Tart" of the ingredients, production please refer to the Portuguese egg tart.
Tart ingredients:
Oil crust: 500g flour, 75g butter, 150g sugar, 1 egg, 200g water.
Oil center: 500g butter, 250g flour.
Fruit tart
Fruit tart is the latest fashion tart varieties, because many women like to eat tarts, but worried about body shape, in this case, I do not know which "good" chef invented this kind of tart, it is quite creative, it is worth a try.
Sunkist tart
Tart ingredients: Sunkist orange 6.
Making: Cut the Sunkist oranges in half and scoop out the pulp.
Tustard ingredients: 6 Sunkist fruit pulp, 6 egg yolks, a little xylitol, a little tzatziki powder.
Making: Juice the Sunkist fruit pulp, add egg yolks, a little xylitol, tzatziki powder, stir well.
Baking of Sunkist Egg Tart:
Making: Please refer to Portuguese Egg Tart, but the temperature is better around 160℃.
Features: super cool shape, delicious and fragrant, the latest fashion, beauty favorite.
Cake Tart
Cake Tart tart on the market is a little less popular, not a mainstream product, which caters to a small number of cake-loving "fans" appetite, in the cake marigolds into some fresh fruit, and then squeezed a little flowers, cats and dogs and whatnot, the children like it too much, plus the animal fat and sugar added to the production of a good deal. The production of animal fat and sugar added less, so that children and women eat more healthy, because of its production is simple, not to be described in detail here.
Wheatgrass tart
Wheatgrass can be made into a tart, is there any mistake? But this is not nonsense. Wheatgrass is a natural plant that contains more than 100 kinds of nutrients, almost all the substances needed for human life. Usually people add it to soups, some people also stir the juice to drink, who knows that some people actually use it to make egg tarts, alas! This creativity, you do not serve line?
In fact, don't look at the wheatgrass tart so bluff, its production can be not complicated at all, Tart please refer to the "Portuguese egg tart", "Tastard" please refer to the Sunkist tart, as for the characteristics of the tart, surely rich in nutrients! --Hey! Everyone knows that.
How to make an egg tart "beautiful color, beautiful shape, delicious"
How to make an egg tart beautiful color
The color of the egg tart depends on the baking temperature and time, before baking, let the oven preheat to 200 ℃, the bottom fire, the surface of the fire up and down should not be more than 5 ℃. Cantonese egg tarts are generally baked for about 15 minutes, Portuguese egg tarts are generally baked for about 20 minutes, halfway through the general shall not open the box door can open the oven light to check. If the Cantonese egg tart in Custard add appropriate amount of lemon yellow pigment, the color is more beautiful out of the oven. As for the Portuguese egg tart baking, Custard should be stirred evenly, so as to ensure that the egg tart out of the bright colors, beautiful and moving.
How to shape an egg tart
The shape of an egg tart generally depends on the mold, so it is best to choose some of the molds on the production of manufacturers. Beautiful and generous alloy molds, Portuguese egg tart molds are generally larger and deeper, baked egg tarts will be beautiful and generous, as well as in the following agent, the agent should be the same size; pinch the agent, the force should be uniform, the hand should be fine, of course, the most basic dough to open the crispy, it is a "big boy embroidery - - sloppy" ah! Of course, the most basic dough opening is "a big boy embroidering a flower - not to be sloppy"! Finally out of the plate when you must pay attention to light to put, don't forget to with a beautiful flower marigold, so, wearing a flower tart is like a woman wearing a flower dress pure, slender, virtuous, graceful.
How delicious egg tarts
All the delicious are from the real material, egg tarts are no exception, according to the author's experience, the production of egg tarts material is crucial to choose the flour to Hong Kong Mei Mae noodles, butter with the wheel brand, lard with the justice brand, the eggs must be fresh, baked Portuguese egg tarts with cheese slices, Tszai powder must be imported for the original, with the real material is not fixed, the egg tarts are delicious, now baked and eaten is crucial. The first thing you need to do is to make sure that you can eat the food.