I. Preparation

1, tart skin: the main ingredient to make egg tarts outside the pastry is flour, home production can use ordinary glutenous flour, such as "Fuqiang flour", "dumpling flour" and so on. When mixing the dough, adding a little butter can make the dough both glossy and non-sticky. When making the crust, a generous amount of butter will make the tart crispy and multilayered.

2, tart water: egg yolks, light cream, sugar, whole milk is the production of egg tart filling essential raw materials, so that the baked egg tart flavor will be soft and delicate, egg aroma floating miles.

3, tools: cooking with the oven needs to have the upper and lower teach heating baking function, only a separate upper or lower end of a group of heating tube oven are not suitable for making egg tarts. Western-style rolling pin and ordinary rolling pin compared to the operation is more convenient, the power of the palm of the hand can be evenly pressed down on the dough, so that the rolled out sheet of dough uniform thickness. The tart mold made of metal will not deform when pinching the tart crust, which is very convenient to operate and can be reused many times. Cling film, baking sheets, measuring cups, scales, and heat-resistant gloves are also used to make the tarts.

Second, and flour

1, take 250g of butter in advance, wrapped in plastic wrap, into the room temperature so that it naturally soften.

2. Use a small scale to weigh out 300g of gluten-free flour, pour it onto a board, and pile the flour in the center all around, so that the flour is piled up in a crater-like shape.

3. Using a measuring cup, take 150ml of cold water and slowly pour it into the hollowed out flour, and keep mixing the flour with the cold water.

4: Finally, mix the flour with the cold water to form a complete dough.

5. Put 20g of naturally softened butter into the dough, and keep pressing and kneading with your hands until the butter completely penetrates into the dough (the dough will be hard at first, but it will become soft and non-sticky after you evenly knead in the butter).

6. Take a small amount of the dough and put it in your hands, press it into a small cake, and then pull it apart with both hands. If the cake can be stretched out very thin and long without breaking, the dough is ready.

Three: Rolling out

1: Press the dough into a cake, put the remaining softened butter (230g) in the middle of the cake, and press the surface of the butter with plastic wrap to flatten the cake.

2. Remove the plastic wrap, wrap the center of the dough around the butter, and seal the top.

3: Wrap the buttered dough in plastic wrap and refrigerate for 10 minutes.

4: Sprinkle a small amount of flour on a lightly floured surface, and carefully press the chilled dough into a patty with your hands, being careful not to break the crust and expose the butter in the center.

5. Using a rolling pin, roll out the pastry to make 1 oblong sheet about 1cm thick.

6. Divide the rolled out pastry into 3 equal parts, fold the left and right sections inward, and then gently press them together with your hands.

7, continue to roll out the pastry, rolled into a thin and thick rectangular crust, pay attention to the timely sprinkling of some thin noodles on the crust, to avoid the board or rolling pin and the crust sticky sticky.

8. Divide the rectangle into 3 equal pieces, fold the left and right sections inward, and gently press the pieces together with your hands to form a thin, even-thick rectangle.

9: Wrap the rectangle in plastic wrap and refrigerate for 30 minutes.

10: Remove the pastry from the refrigerator, remove the plastic wrap, and roll it out again with a rolling pin to a rectangular shape about 1cm thick, and divide it into 3 folds again, and continue to fold the left and right sections inward to form a rectangular shape of even thickness.

11: Finally, roll the rectangle into a rectangle about 1cm thick, and then start rolling from the narrower side, making sure to roll the pastry tightly.

12. When the diameter of the roll reaches about 5cm, use a knife to cut the crust diagonally, then press the edges of the crust firmly, and wrap the roll in plastic wrap, then place it in the freezer for 1 hour.

13: Then continue to roll the remaining dough in the same way, and place in the freezer.

Four: Kneading

1: Remove the rolls from the refrigerator and allow them to thaw naturally at room temperature; gently knead the rolls with your hands to make sure they are soft enough to knead. Remove the plastic wrap from the outside of the rolls and use a knife to cut small sections about 4cm long, each section about 25g. (Because the size and type of metal tart molds vary slightly, you should be flexible about the size of the sections of the rolls according to the actual situation, and it's generally more appropriate to cut each section at about 25g-30g.)

2. Place the rolls in the tart molds and twist with your thumbs in all directions.

3. Using your thumbs, press the edges of the rolls onto the inside of the tart mold, leaving no gaps.

4. Holding the tart mold with one hand, slowly rotate it, and with the thumb of the other hand, twist the dough from the center of the roll to the outer ring. Twist the rolls until they form a bowl-like crust similar to the shape of the tart mold.

5. Slowly rotate the tartlet mold, twisting the edges of the crust upward until it is slightly above the edge of the mold. Pinch all the rolled sections in the same way, and place in the refrigerator for 10 minutes.

V. Filling

1. Pour 120ml of whole milk into a large bowl, add 80g of sugar, and stir gently with a whisk to fully dissolve the sugar in the milk. If you have a mixer at home, you can first whisk the sugar into a finer sugar granules, so that it is easier to dissolve.

2. Add 100ml of light cream and 5 egg yolks (about 80g) to the sweetened milk.

3, and then use a whisk to gently mix well, be careful not to beat vigorously, so as not to beat the light cream until foam.

4. Strain the mixed tart water once through a fine sieve to remove any impurities.

6, baking

1, the oven temperature is set to 250 degrees, choose the lower down at the same time baking gear, time is set to 25 minutes, the oven will be preheated.

2. Remove the tart molds from the refrigerator and place them neatly in a baking dish, then pour the mixed tart water into the tart molds, about 2/3 of the way up.

3. After 10 minutes, preheat the oven to 250 degrees Fahrenheit. Transfer the baking sheet carefully into the oven, taking care not to spill any tart water from the mold, and bake at 250 degrees Fahrenheit for 15 minutes.

4. Wearing insulated gloves, carefully remove the baking sheet; the tart filling will bulge high like a hill, with natural black spots on the surface. After a few minutes for the tart to become warm, the tart filling in the center will dimple downward like the tarts you buy outside.

5, to be tart mold is not hot, and then the inside of the tart carefully removed, before all the hard work and waiting, finally had a successful result, creamy tart on the baked good.

Seven, other

1, the baking temperature of the tart is high, the tart filling in the heat is not easy to dissipate, do not be too anxious to eat, to avoid scalding the mouth and tongue.

2. Although tinfoil disposable tart molds are cheap, they are easy to deform when making tart crusts and are not recommended for beginners.

3, baked tarts can not be eaten at once, can be sealed with plastic wrap, put in the refrigerator for 1-2 days, and then eat again just put in the microwave or oven to heat 1-2 minutes.

4, in addition to hot tarts, summer can also be baked tarts into the refrigerator chilled directly after eating, or into the freezer slightly frozen ice to eat, the flavor is very much like ice cream, very cool.

5, learned the original tart practice, but also can be used as an example, according to their own preferences, adding the right amount of coffee, fruit or sweet corn kernels, made of different kinds of delicious tart.

After the oven temperature reaches 250 degrees, the Portuguese egg tarts can achieve the desired effect!