Chinese Food
Portuguese egg tarts
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There are many ways to spread the Portuguese egg tarts. The recipe I used has been honed countless times. It's very good in color, fragrance and taste. It's highly recommended.
Cooking ingredients
Cooking Steps
Step1:After making the thousand layers of pastry, roll them into a rectangle of 0.3cm.
Step2:Roll up along one side.
Step3:After rolling, refrigerate for 10 minutes.
Step4:Cut into small dosage forms with a knife about 1cm thic
Step5:Take a small dosage and dip it in the flour.
Step6:Put in the egg tarts. The flour side up.
Step7:Use your thumb to shape the dosage into a tart mold. Let it stand for 20 minutes.
Step8:Pour in egg tarts. 7 points to full.
Step9:In the oven. 220 degrees. 25 minutes or so.
Cooking tips:1. Because the tarts will swell when they are roasted, they only need to be filled to 7 points. 2. After the tarts are kneaded, they need to stand for 20 minutes, then pour in the tarts and bake. Otherwise, the tarts will be seriously retracted during the baking process, resulting in the overflow of the egg tarts. 3. When kneading the tarts, the bottom should be as thin as possible. Otherwise, the bottom taste will be wet and not crisp. 4. When making tarts, heat the cream and milk to make the sugar dissolve completely. If sugar powder is used, it can be directly stirred without heating. 5. Preheat the oven before you bake the egg tarts. There are skills in making delicious dishes.
