Portuguese egg tarts are a type of egg tart, which was introduced to Macau in 1989 by the Englishman Andrew Stewart, who used a British-style custard filling and reduced the amount of sugar. Stewart brought Portuguese tarts to Macau, changing to English custard fillings and reducing the amount of sugar, and then immediately came to many people, and became a famous snack in Macau. Nowadays, we can buy egg tarts in various places, egg tarts as a kind of snack, has penetrated into the hearts of ordinary people.
Portuguese egg tart crust
To make a Portuguese egg tart, you first need to make a Portuguese egg tart crust. This is not easy! I'm sure when you eat a Portuguese egg tart, you haven't forgotten its crispy outer layer of egg tart crust! That's right, the texture of the Portuguese egg tart lasagna crust directly determines how the first layer of the Portuguese egg tart feels in your mouth.
Portuguese egg tart crust ingredients:
Low-gluten flour 110g; high-gluten flour 15g; butter (for dough) 20g; butter (for wrapping) 90g; granulated sugar 2.5g; salt 1g; 60g of water.
Portuguese egg tart crust making steps:
1, 20g of butter softened at room temperature, with 110g of low-gluten flour, 15g of high-grade flour, 2.5g of granulated sugar, 2.5g of sugar. Mix 15g butter with 110g low gluten flour, 15g high gluten flour, 2.5g granulated sugar, 1g salt, 60g water and knead into a smooth dough. Put the dough into a plastic bag and put it into the refrigerator to relax for 20 minutes. (It's not too easy to break the plastic bag when you roll it out, so I make the butter into small pieces first and then roll it out)
3. Take the dough out of the refrigerator and roll it out into a rectangular piece.
4: Remove the refrigerated 90 grams of butter from the sheet, and wrap it in as shown in the picture, folding it in like a quilt on both sides. (Make sure there are two layers of butter on top of each other in all positions.)
5. Then turn the dough sheets over and fold them over like a quilt. Place in the refrigerator for 15 minutes and remove, then roll out again and repeat the quilt steps. ***Repeat three times. (Note that each time you need to refrigerate, this time I do I put it in the freezer for about 7 or 8 minutes.)
6. After the last refrigeration, take it out, roll out the dough into a rectangular sheet with a thickness of about 0.3cm, and roll it into a cylinder along one side.
7: Cut the rolled cylinder into 1cm dosage pieces and press down on both sides with sticky sides.
8: Roll out the dough into a sheet with a small nest.
Portuguese egg tart water
Do a good job of the complexity of the Portuguese egg tart crust, we must begin to prepare for the Portuguese egg tart water electricity production. Portuguese egg tart water practice is simple, but also very important. Because, Portuguese egg tart water is actually Portuguese egg tart "meat" Oh!
Portuguese egg tart water raw materials: 100g of light cream, 2 egg yolks, 60g of milk, sugar 30g.
Portuguese egg tart water production steps:
1, fresh milk, light cream, sugar mix.
2, small fire while heating and stirring, until the sugar is dissolved, then turn off the fire.
3. Beat the eggs in a bowl and fish out the yolks with clean hands.
4. Add the egg yolks to the milk one by one, stirring well as you add them to prevent them from curdling and clumping.
5. Sieve the tartar water once.
6. Put your favorite fruits into the tart shell.
7. Pour the tart water 8 minutes full.
8: Bake in the middle of the preheated oven.
Portuguese egg tarts
In general, how should we make Portuguese egg tarts? Generally speaking, it is not recommended to make your own egg tart crust. Making egg tart crust is time-consuming If you are just making a dozen egg tarts, it's better to go to the supermarket and buy frozen egg tart crust! Mom.com Encyclopedia gives you an idea of how easy it is to finish an egg tart in less than an hour.
Portuguese egg tart practice:
1, frozen egg tart crust out of the thawing spare.
2, cream, milk, condensed milk in a small saucepan, add granulated sugar, ignite the fire while heating and stirring, until the sugar is completely dissolved, turn off the heat and let cool.
3, egg yolks beaten, slowly pour into the cream solution, while pouring and stirring, until fully integrated.
4. Sift in the low gluten flour and stir until maximally uniform.
5: Sift the batter through a sieve and strain off the unmelted portion into a tart mixture. Dispense into tart shells, 8 minutes full.
6. Middle oven, 220 degrees, 15 minutes. Cook for 15 minutes, until the top is browned.
Nutritional value of Portuguese egg tarts
The nutritional value of Portuguese egg tarts should not be underestimated. Some people think that Portuguese egg tart tastes like a regular snack and is so delicious that they eat 5 to 6 of them in an instant. For those who are afraid of fat, it can be a nightmare after eating!
One Portuguese egg tart is equivalent to eating a bowl of rice
The average calorie count of a Portuguese egg tart is about 300 calories, and an average bowl of rice is 280 calories, so you're already eating more than a bowl of rice by eating one Portuguese egg tart. If you weigh about 60 kilograms and eat three tarts in five minutes, you'd have to jog for an hour to burn off those calories.
Portuguese egg tarts have more fat and more unsaturated fatty acids
Unlike rice, which is mostly made up of carbohydrates, egg tarts get more than 60 percent of their calories from fat. While both have about the same amount of calories, you're actually eating a lot of oil, and you won't feel full right away, as Portuguese egg tarts will make you take one bite after another. Of that fat, saturated fatty acids make up another 56 percent ...... so the ingredients in egg tarts are very detrimental to cardiovascular health.
How to make Portuguese egg tarts in the oven
The most common way to make Portuguese egg tarts is to use the oven to bake, some people also use the microwave, but the results must not be as good as the oven to come to.
Portuguese egg tart baking steps
1, to be 10 minutes, the oven preheated to 250 degrees, the baking tray carefully moved into the oven, be careful not to tart mold tart water spilled, with a temperature of 250 degrees baked for 15 minutes.
2. Wearing insulated gloves, carefully remove the baking sheet; the tart filling will bulge high like a hill, with natural black spots on the surface.
3. After a few minutes, when the tart has become lukewarm, the tart filling in the center will sink downward, just like the tarts you buy outside.
4, when the tart mold is not hot, then the inside of the tart carefully removed, before all the hard work and waiting, finally have a successful result, creamy tart on the baked good.
What you need to pay attention to when using the oven to make Portuguese egg tarts
1, because the size of the metal tart mold model is slightly different, so in the production of the actual situation, flexible grasp of the amount of tart water poured into the amount of general each tart poured into the 15 ml to 20 ml or so is more appropriate.
2, the baking temperature of the egg tart is high, the heat in the tart filling is not easy to dissipate, do not be too anxious to eat, to avoid burning the mouth and tongue.
3, although the tart is delicious, but the calorie is not low, do not be a moment by the success of the joy of the mind, a time to eat too much.