Chinese Food
Portuguese egg tarts
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Po used to say in a low-key way that every time he made a snack, he asked if it was delicious, but when he ate the egg tart, he let out a strange groan, enjoyed it, and cried - & quot; please, wife, don't make such delicious food again, I really want to change into a pig. &Hehe, the gorgeous low blockhouse, thanks to Jun's invincible recipe. I made another recipe once before, and I thought it was delicious at that time. When I ate this, I knew what was the real delicious egg tarts before. It was really crispy and dross. I had to be careful when I took it. I couldn't eat enough
Cooking ingredients
Cooking Steps
Step1:Mix 220g low gluten flour with 5g sugar and 1.5g salt. Soften 40g butter at room temperature. Add flour.
Step2:Pour in water and knead into dough. Do not pour all the water into the dough at one time, but add it according to the hardness and softness of the dough.
Step3:Make a smooth dough. Wrap with plastic wrap and refrigerate for 20 minutes.
Step4:Cut 180 grams of butter into slices and put them in a fresh-keeping bag.
Step5:Use a rolling pin to press the butter into a thin, even sheet.
Step6:Take out the loose dough, apply a layer of anti sticking powder on the case, put the dough on the chopping board, roll it into a rectangle, grow up to about three times the width of the butter flake, and the width is slightly wider than the length of the butter flake. Place the butter flakes in the center of the rectangle.
Step7:Turn one end of the dough over to the center. Cover the butter flakes. Put the other end of the dough over. It's three fold. This wraps the butter flakes in the dough.
Step8:Press one end of the mask to death. Move the hand along one end of the mask to the other end. Drive out the bubbles in the mask from the other end. Avoid wrapping the bubbles in the mask. When you move your hand to the other end. Press the other end to death. Use the rolling pin to roll it into a rectangle again.
Step9:It's like folding a quilt. Fold one end of the dough toward the center. Turn the other end of the face over to the center. Fold the folded face in half. This completes the first round of four fold.
Step10:Fold the dough in four fold. Wrap the plastic wrap. Refrigerate and relax for about 20 minutes.
Step11:Take out the loose dough. Repeat step 1113. Then fold it into two rounds. There are 3 rounds and 40% off.
Step12:Roll out the three-wheel and four fold finished patch into a rectangle with a thickness of about 0.3cm. A thousand layers of pastry are ready.
Step13:Roll up the thousand layers of pastry along one side. Roll up the back cover and put it in the refrigerator for 10 minutes.
Step14:Take it out and cut it into small dosage pieces about 1 cm wide with a knife. Pick up the small dosage pieces and dip them in the flour. Put in the egg tarts.
Step15:The thumb pinches the skin into the shape of a tartar mold. The bottom is very thin. Let stand for 20 minutes to relax.
Step16:Make custard water - Mix Cream and milk. Add sugar and condensed milk. Heat and stir until sugar dissolves. Cool to not ho
Step17:
Step18:
Cooking tips:The novice may as well use the margarine to open the crisp. The animal butter is easy to leak. There are skills in making delicious dishes.
