Ingredients: 50g of light cream, 40g of milk, 20g of granulated sugar, 1 egg yolk, 5g of low gluten flour, 5g of condensed milk (can be ignored), 6 finished tart skins Steps: 1, first of all, pour the light cream and milk into a bowl, and then add 20g of sugar and 5g of condensed milk, and then heating and stirring until the sugar is dissolved.
2, when the sugar is completely dissolved, cooled to not hot, add the separated egg yolks one. 3, then add the sifted low gluten flour, mix well tart liquid is complete.
I do 6 at a time, the bowl is a little big, it seems that the tart liquid is so little 4, this time the tart crust is also frozen well, with a spoon to pour the tart liquid into the tart crust, seven full on the line, or baked when the liquid expansion will be more than the height of the tart crust. 5, the middle of the oven 220 degrees 25 minutes.
The temperament of each oven is different, the last few minutes when it is best to observe the situation of the pastry and coloring. Caramel color on the good Extended information egg tart (dàn tà fourth voice) (Egg Tart), is a kind of egg paste made of filling Western-style pie; Taiwan is called the egg tower, "tart" is the English "tart" phonetic translation, meaning that the filling of the pie exposed! (as opposed to the surface is covered by the crust, the filling sealed batch pie) (pie); egg tart that is filled with egg batter "tart".
Nutritional value: 1, an egg tart is equivalent to eating a bowl of rice and crispy and soft, it is easy to two or three mouths on a Portuguese egg tart, each average calorie is about 300 calories or so, while the average bowl of rice calories is 280 calories, so you eat a Portuguese egg tart has been more than a bowl of rice calorie, if you weigh about 60 kilograms, snapped 5 minutes to eat three egg tarts, you have to jog for an hour to consume these calories. hours to consume these calories. 2, more fat, more unsaturated fatty acids But tarts and rice are different, rice calories mainly from carbohydrates, and tarts are more than 60% from fat, although the two calories are almost the same, you eat into the very much oil, and you will not immediately have a sense of fullness, will allow you to bite after bite.
And in these fats, saturated fatty acids and 56%, experts recommend a diet for the prevention of cardiovascular disease - fat accounted for less than 30% of the total calories, saturated fatty acids no more than one-third, so the ingredients of the tart is very detrimental to cardiovascular health. As the saying goes, eat less and taste more.
For the delicious egg tarts, few people can resist, so we have to grasp the balance, remember: until the right amount, the flavor.
Professional egg tart liquid production method Complete materials and equipment
Egg tart liquid recipe
Portuguese egg tart tart liquid
Can be made 15; Upper / lower heat: 250 degrees; Time: 13 ~ 15 minutes
Required materials:
Material 1: milk (or pure milk) 110g granulated sugar 70g
Ingredients 2: 110g of milk (or milk), 220g of animal cream, 1/2 tsp of milk flavor powder
Ingredients 3: 4 egg yolks + 1 whole egg (or 3 whole eggs, but the taste will be different)
Preparation:
I. Heat the milk (or milk) and sugar until the sugar dissolves.
Second, the material <2>;; mix well, add <; program a >;; mix well.
Third, the ingredients <3>; mix into the method, all mix well.
Fourth, sieve these egg tartlets and pour them into the tartare 9 minutes full.
The egg tartlets can be made in 15 pieces; top at 180 degrees, bottom at 230 degrees or all at 200 degrees; time: 15 minutes
Required ingredients:
Ingredients:
Ingredients 1: 175g of water, 100g of sugar, 1/2 tsp of milk powder
Ingredients 2: 4 whole eggs, 100g of milk (or milk)
I. Boil water, sugar and milk flavor powder together until the sugar dissolves.
Second, the egg, milk water (pure milk) fully beaten.
Third, will do 1 & 2
egg tart liquid how to do
Not necessarily.
There are many different recipes for making egg tart water, and the ingredients in the recipes determine the difference in texture and flavor.
If you don't have low gluten flour, we give you two simple and delicious egg tart water recipes. You can try Oh ~
Ingredients: 100g of light cream, 60g of pure milk, 2 egg yolks, 30g of sugar (almost six tarts can be made)
Preparation: pure milk, light cream, sugar mix, heat while stirring over a low flame (in order to melt the sugar), cooled to hand temperature, the beaten egg yolks to add, stirring well while adding to prevent the yolks from The tart water will be sifted through a sieve twice (it will make the tart more creamy).
If you're too lazy to buy light cream, there's a simpler, more homemade one:
Ingredients: 150ML milk (the kind you buy in the supermarket), 3 egg yolks, 1? spoons of cornstarch, 1? spoons of cornstarch (about half a spoonful of regular tablespoons at home), sugar can be added to your own tastes (and you can taste it after mixing it with the milk)
Preparation method: Pure milk, sugar mixture, low heat while stirring (in order to melt the sugar), cooled to hand temperature, the beaten egg yolks and corn starch were added, while adding and stirring evenly, to prevent solidification of lumps, will be evenly mixed tart water sieve twice (will make the tart more creamy.
Remember that the tart water only needs to be added to seven full, or else the tart skin will expand during the baking process, and the tart water will overflow Oh~~
Try it out, it's just as good as the ones sold outside. I hope you will be successful~~
I hope this will help you!
Make your own tart liquid 10 amount of ingredients
Ingredients
Water crust part: 130g of low gluten flour, 15g of high gluten flour, sugar 12 water 70g
Oil crust part: 70g of butter, 20g of low gluten flour
Tart water: 100g of milk, 8g of low gluten flour, 3 egg yolks, 8g of condensed milk
Practice
1, the production of water skin: butter, water flour kneaded into a smooth dough does not stain the hands, wrapped in plastic wrap put in the refrigerator for 30 minutes.
2, making oil skin: butter flour kneaded into a dough, rolled out and wrapped in plastic wrap, put in the refrigerator for 30 minutes.
3, the oil skin rolled into a rectangle, water skin rolled into the same length as the oil skin, the width is 3 times the oil skin.
4, put the oil skin in the water skin asked, both sides of the skin to the center of the fold, with a rolling pin gently knocked out the air, put in the refrigerator for 30 minutes.
5, roll out the dough, top and bottom sides to the center of the split, left and right to the middle of the split, put in the refrigerator for 30 minutes, repeat 3 times.
6: Roll out the dough into a tart crust, put it into a mold and strike it evenly, and pour in the tart water (mix the milk, flour, egg yolks, white cake and condensed milk, and sieve it into tart water) 8 minutes full.
7. Preheat the oven to 200 degrees Celsius and bake for 15 minutes until the surface is completely yellow.
How to make tartar sauce
1. Milk, light cream, cornstarch, sugar, put into a bowl, with a hand whisk, simply mix well, heat until open, cool and set aside. When cool, add the egg yolks and mix well with a hand whisk to form a tart liquid.
2. ready-made tower skin arranged into the baking dish (buy back the tower skin are put into the freezer layer, do before you need to take out in advance to thaw about 20 minutes, you can also be the first night out of the freezer into the freezer, directly on the do).
3. tart liquid do not pour full, eight points is good. Preheat the oven to 210 ℃ in advance, the middle layer of upper and lower heat bake 25 minutes.
4. Normal is the middle and upper and lower heat 210 ℃ baked 25 minutes, but always feel that the color of the previous baked are very light. Maybe everyone's home oven is also different, so this time in the 20th minute, that is, the remaining 5 minutes, take out and drop a, and then put on the top layer to continue baking 5 minutes, the result is very satisfactory.
Homemade tart water
Homemade tart liquid 14 people have done lazy buy tart crust! So make your own tart liquid.
Recipe amount to make 18 tarts amount. Top 7cm diameter tart crust Author: Xihan Mommy? Ingredients light cream 50ml pure milk 250ml muslin sugar 50g egg yolks 4 steps 1 Separate the yolks! Egg white in a waterless and oil-free container (you can make other things) Step 2 Light cream, pure milk, muslin sugar! Put in a pan and stir well, heat over low heat.
Granulated sugar melted on it, cooled not hot step 3 cooled milk, add egg yolks and stir well. Step 41 large bottle step 518 tart liquid 7, 8 full! Step 6 Preheat the oven to 200 degrees Celsius and bake in the middle for 20 minutes! Step 7?Delicious Breakfast Step 8?Yummy Tips18 tartlets, 7 or 8 full! If you want to fill more, add 50 grams of milk and 10 grams of sugar. I baked it in two batches, 9 at a time.
The tart mixture can be kept refrigerated and I usually store it for up to two days!
I'm looking for a professional way to make tartlets!
First, the main ingredients
250g of milk, 250g of light cream, 2 eggs
Second, the practice
1. 70g of sugar mixed with the milk and then heated on low heat to melt the sugar.
2. Separate the egg yolk from the egg white.
3. Beat the egg yolks and whole eggs together. Add the milk and light cream in two batches. Stir well again.
4. Strain through a sieve. (Remove impurities and air bubbles in the eggs)
5. Pour into the pre-made tart crust (7 minutes full). Add mango and other fruits (such as the two on the left).
6. Bake at 200-230 degrees Celsius, upper and lower heat, middle layer, for about 20 minutes.