1. Take the soup plate and pour 200ml of light cream;
2. Pour in 60 grams of sugar;
3. Add 120ml pure milk;
4. Stir quickly to melt the sugar;
5. Put four egg yolks in the shell and beat until the egg tart is evenly watered;
6. Sieve for later use;
7. code the egg tart skin;
8. Fill the egg tart skin with egg tart water for nine minutes;
9. Microwave barbecue mode can be baked in 30 minutes.
I hope it is useful to you, and I hope to adopt it ~
Question 2: Do I have to use a microwave oven to make egg tarts? The egg tower made by microwave oven contains semi-finished products of baked egg liquid, which only needs to be processed in a micro oven. The usual practice is to bake it in a microwave oven.
Question 3: Can the microwave oven make egg tarts? Ingredients: egg tart skin 12 whipped cream 200ml egg yolk 4 pure milk 120ml Accessories: 60g sugar.
step
1. Take the soup plate and pour 200ml of light cream;
2. Pour in 60 grams of sugar;
3. Add 120ml pure milk;
4. Stir quickly to melt the sugar;
5. Put four egg yolks in the shell and beat until the egg tart is evenly watered;
6. Sieve for later use;
7. code the egg tart skin;
8. Fill the egg tart skin with egg tart water for nine minutes;
9. Microwave barbecue mode can be baked in 30 minutes.
Question 4: Which dessert, such as egg tart, should be an oven or a microwave oven? Personally, I think the oven is better. According to the working principle of microwave oven, figuratively speaking, all molecules in food vibrate together to generate heat, which converts electric energy into heat and achieves the effect of heating. Its heating is synchronous inside and outside, so it is more suitable for heating meals. In addition, the heating principle of the oven is to use the heat generated by the oven to heat the food (heat transfer), from the outside to the inside, which is basically the same as the heating principle of the traditional cooker. . Because the egg tart is cooked outside and tender inside, using the microwave oven will make your egg tart cooked inside and outside at the same time, and there will be no tender taste in the middle, which violates the basic principles of egg tart. Using the oven will transfer heat from the outside to the inside, so your egg tart will have that taste, which is basically the same as the traditional heating principle for making egg tarts. In addition, the brand suggestion of the oven is beautiful, but you should study the specific oven yourself when you buy it, and you can get the goods at the same price, you know. Finally, I wish you a delicious egg tart. Spent a lot of precious time, just give some points.
Question 5: How to make an egg tart in a microwave oven?
No oven, no microwave, no egg tart.
material
Raw flour, corn starch, eggs, sugar, hot water, salad oil (butter is better and more fragrant)
working methods
Add 2 tablespoons of sugar to 1.80 ml of water and melt. Cool and add a broken egg for later use. Mix 2.65g corn starch, 30g corn starch and a spoonful of sugar. 3. Slowly add 80 ml of hot water while stirring. 4. Add 1 spoon salad oil and knead into a smooth dough. 5. After kneading into long strips, pull them into small doses of similar size and put them into the mold. 6. Press it into a thin skin close to the mold wall by hand. 7. Pour in the prepared egg tart liquid, 1. 8. Steam on medium fire 10 minute, turn off the fire, stew for 2 minutes, and let it cool and demould. 9. If you have your favorite fruit, you can do without it, whatever you like. Orange powder is wheat starch. . I should be able to buy it. . Or use corn starch. . But it doesn't taste very good. .
If you must use the microwave oven, please read the following:
To make a Portuguese egg tart, you need to make a thousand layers of cakes first. Melaleuca meringue is the difficulty in making Portuguese egg tarts. The principle of making is to wrap butter with dough and fold it repeatedly to form hundreds of layers of skin-butter-dough. When baking, the moisture in the dough evaporates at high temperature, and the dough expands under the impact of water vapor to form layered cakes.
Preparation of making thousand-layer cakes;
1. Soften 40 grams of butter at room temperature, mix it with low-gluten flour, high-gluten flour, sugar, salt and water, and knead it into smooth dough. Refrigerate for more than 20 minutes. The purpose of cold storage is to make the dough fully relaxed and easy to roll out, and the second is to reduce the temperature of the dough so that the wrapped butter is not easy to melt. )
2. Put 180g butter into a fresh-keeping bag, press it into thin slices with a rolling pin, and put it in the refrigerator until it becomes hard.
Melaleuca cake practice:
1, spread thin powder on the table and roll the dough into a rectangle on the chopping board;
2. Put the butter slice in the middle of the rectangular dough piece;
3. Turn over a part of the rectangular dough and coat it with butter;
4. Turn the other end over and crush both ends. So the butter is completely wrapped in the dough;
5. Turn the dough sheet over and close it;
6. Roll it into a rectangle with a rolling pin;
7. It's like we fold the quilt in the morning, turn the two sides to the middle and then fold them in half. Fold it and put it in the refrigerator for 20 minutes;
8. Take out the frozen dough and roll it into a rectangle again;
9. Repeat step 7 and fold again. Refrigerate for 20 minutes;
10, roll it out after refrigeration, repeat step 7 again, and roll it out into a rectangle. During the whole production process, it was folded three times.
Egg tart water raw materials:
Cream 180g, milk 140g, fine sugar 80g, 4 egg yolks, low-gluten flour 15g, condensed milk 15g (can be omitted).
Egg tart water practice:
Mix whipped cream with milk, add fine sugar and condensed milk, and heat and stir until the sugar dissolves. After cooling until it is not hot, add egg yolk and low-gluten flour and stir well.
Egg tart skin raw materials:
220g low-gluten flour, 30g high-gluten flour, 40g butter, 5g fine sugar, 0/.5g salt, 0/25g water and 0/80g butter.
Egg tart skin practice:
1, after the thousand-layer cake is made, roll it into thin slices with a thickness of about 0.3CM.
2. Roll up along one side;
3. Roll the dough into a cylinder;
4. Cut into small dosage forms with a thickness of about 1CM with a knife;
5. Pick up a small dose and dip it in flour;
6, both sides are stained with flour, kneaded into a ball, and placed in an egg tart mold;
7. Knead the medicine into a tower mold shape with your thumb and let it stand for 20 minutes;
8, pour the egg tart water, seven minutes full;
9. "Ding" in the microwave oven for 4 minutes and you're done, haha!
After baking, the egg tarts and tarts should have distinct layers and crisp taste. Egg tart water should be delicate and smooth, with rich milk fragrance.
China eat net tips:
1, because the egg tart skin will swell after baking, so the egg tart water only needs to be poured for 7 minutes;
2. When pinching the skin, pinch the bottom as thin as possible, otherwise the taste at the bottom will be wet and not crisp;
3. After the egg tart skin is pinched, it needs to stand for 20 minutes, and then pour in the egg tart water to bake. Otherwise, when baking, the egg tart skin will shrink seriously, which will lead to the overflow of egg tart water and fall short;
4. When making egg tart water, heat the whipped cream and milk to completely dissolve the fine sugar. If powdered sugar is used, it can be directly stirred without heating. ......& gt& gt
Question 6: Can the tin foil for baking egg tarts be put directly into the microwave oven? No, putting tin foil in it will produce a high voltage arc and destroy the microwave oven.
Question 7: Can I make egg tarts in the microwave oven? Yes, you can use the microwave function to heat them, or you can choose the "light wave combination" button to make them. Egg tart racks and skins are ready-made. You can directly heat the egg mixture. The specific methods are available online. You can download a gourmet software on your mobile phone, and it's best to cook it in an oven.
Question 8: Can I bake egg tarts in the microwave oven? Yes
Ingredients: Egg tart skin is ready-made, with Nestle light oil 70g, Telunsu milk 50g, starch 5g, sugar 20g, 1 egg yolk, custard powder 6g and condensed milk 5g (this is the amount of six egg tarts I made).
1. Put the cream, milk, condensed milk and sugar into a small pot, heat with low fire, stir while heating, and add starch and custard powder until the sugar melts, and cool off from the fire; Then add the egg yolk and stir well.
2. Sift the prepared egg tower water, then slowly pour it into the egg tower, and it will be full after 9 minutes. I sprinkled some shredded coconut on it, but I didn't eat it in the end. The tower water I made was a little less, and it was 8 minutes full.
Put it in the microwave oven. I directly chose to roast chicken wings in my microwave oven 18 minutes. Generally, it takes about 20 minutes to choose a barbecue stall.
4. During the baking process, pause, take it out and turn it over, change the position and heat it evenly.
5, baked out, the effect of crisp is very general, especially under the egg tart skin is still relatively soft.
And there are no bubbles in the middle of the tower water. After all, the microwave oven is a microwave oven. Although it is not as delicious as the oven, it tastes good.
Question 9: Can you make egg tarts in the microwave oven? It is ok to make egg tarts in the microwave oven, but you need to buy semi-finished egg tarts. Egg tarts need to be made in an oven, but not in a microwave oven.
Question 10: Can the microwave oven make egg tarts? Pour the egg mixture into the egg tart skin until it is eight minutes full. Put it in the turntable of the microwave oven (there must be a gap between each egg tart, otherwise the connected silver tart holders will ignite) and set the high fire for 2 minutes. Turn to medium heat for 2 minutes, until you see the egg tart swell to a high level in the oven.