Chinese Food
Crispy egg tarts
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Crispy egg tarts are different from Portuguese egg tarts. Egg and sugar should be added to the tarp, so the taste of the tarp is more crisp. Crispy egg tarts are not as rich as Portuguese egg tarts. There is no focus point of Portuguese egg tarts on the egg tarts. But it's light and refreshing. It's special. The skin of crisp egg tarts is more important than the filling. The layers of crisp tarts are more memorable than the light and smooth filling.
Cooking ingredients
Cooking Steps
Step1:Apply a thin powder on the table. Put the loose oil skin on the table. Use a rolling pin to roll it into a rectangle. The length is twice the length of the butter piece. The width is slightly larger than the butter piece.
Step2:Put the butter piece on one side of the oil skin. Turn over the oil skin on the other side. Cover the butter piece. Pinch it tightly around. Then the butter piece will be wrapped in the dough.
Step3:Tap the wrapped dough with a rolling pin to make it longer and then roll it into a rectangle. (the force must be even and the beating should be light. Do not let the butter run out of it. If you find any bubbles, you can use a toothpick to slightly prick the skin and release the bubbles. When rolling out, be sure to slow down. Don't worry.)
Step4:Fold the rolled rectangular dough from both sides to the middle, and then fold the folded dough in half from the center line. It's the first time that it's 40% off.
Step5:Refrigerate the folded dough for 30 minutes.
Step6:Take out the relaxed dough. Repeat step 34. Roll it into a rectangle again and fold it. This is the second quarter off.
Step7:Repeat step 3 again. After rolling out into a rectangle this time, fold one side of the dough from one third to the middle, and then fold the other side on this side. This time it's 30% off. There are 144 layers of dough after folding. (of course. You can also fold the dough in the same way as in step 4. There are 192 layers of dough folded in this way. However, if the technology is not good, it is easy to cause the dough to be too thin and layered. The effect is not so good.)
Step8:The folded dough is refrigerated again and relaxed for 30 minutes.
Step9:Take out the loose dough and roll it into a 0.3cm thick dough.
Step10:Use a circular mold to press out 12 circular skins on the skin. The pressed face needs to be relaxed for more than 20 minutes. Let's make egg tarts at this time.
Step11:Add the sugar to the milk. Heat it in a gas stove. Stir until the sugar dissolves. Leave the fire. Add in the eggs after cooling. Stir well. Sift.
Step12:Put the pressed round face into the egg tart mold. Compact. And the bottom must have no gaps. Pinch the tare slightly. Make it higher than the model. Pour in the egg tart water. Fill it up to seven points. Preheat the oven to 220 degrees in advance. Bake in the middle layer for 20 minutes.
Cooking tips:* after the tower skin is pressed, it must be relaxed for more than 20 minutes. Otherwise, when it is baked in the furnace, it will shrink back very much. *The tower water can not be filled too full, because the tower skin will shrink and expand during the baking process. If the tower water is filled too full, it will overflow, resulting in failure of egg tarts. *When rolling the dough, you must not be anxious. At the same time, sprinkle some flour on the dough to avoid breaking the dough. There are skills in making delicious dishes.
