Chinese Food
Portuguese egg tarts
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This formula has been tested several times. There is no oil leakage and no skin breaking. Up to now, I have finally been able to make Portuguese tarts that satisfy me. The dough is very important. The proper softness can perfectly match the extension of the butter. It can avoid oil leakage and skin damage. Pastry can also be made into other flavors of pie and so on. I use red peony for high gluten flour and white magnolia for low gluten flour. Other flour according to their own properties to add water Oh.
Cooking ingredients
Cooking Steps
Step1:Cream + milk + sugar in hot water until sugar melts completely. Add egg yolk. Sift in low gluten flour and mix. SIFT for two or three times. Refrigerate. Mix well before use to avoid precipitation.
Step2:Here's how to make the pastry - beat in butter and roll it into a rectangle. Refrigerate it. Other materials are kneaded into a smooth and soft dough. Cut with a knife and refrigerate for 1 hour. Cutting is a better way to cool the whole dough.
Step3:Roll the dough on a board sprinkled with anti sticking powder into a rectangle a little wider and three times longer than the butter. Put the butter in the middle. Fold the two sides. Open the side to yourself. Roll the dough up and down into a rectangle about the same size. Fold the two sides in half. This is a 30% discount. Refrigerate for half an hour. Three fold in total. Refrigerate after each fold. Every time you roll the dough, you need to sprinkle anti sticking powder. This will not break the skin. The final pastry cut is very beautiful.
Step4:After the first three fold, the dough will be irregular. But after the three fold, the dough will become smooth. About 30 large egg tarts can be made with a piece of pastry, and about 16 egg tarts can be made with water. If you can't use so much at one time, you can cut the weight you need at the end. Others are refrigerated with plastic wrap. They are used up in one week. It is better to use them up in one month.
Step5:Put the needed pastry on the dusting board, roll it into a 5mm thick square, roll it into a strip, and refrigerate for 20 minutes. Take it out and cut it into 1cm thick small balls. Print the low gluten flour. Stick the flour on one side and face up. Put the mold and press it into a mold. Press the bottom as thin as possible. Leave it at room temperature for 20 minutes.
Step6:Preheat the oven at 200 ° for 10 minutes. Add 7 minutes of tarting water into the tarting mold. Bake for 25 minutes until the surface of the pastry is burnt yellow. Brown lumps appear in the middle of the filling.
Cooking tips:There are skills in making delicious dishes.
