Egg tarts from Portugal have a history of more than 200 years. They were first sold by a pair of sisters in Lisbon in a pastry shop in a monastery. They are now one of the most popular famous pastries around the world. They have various versions, such as Macao Portuguese egg tarts and Hong Kong egg tarts. When it comes to Portuguese egg tarts, it's natural to mention the star product of KCF, Portuguese egg tarts. I remember that when I first ate it, I didn't touch many desserts. The burnt, crispy tarts, full of egg flavor and the high-level sense of instant taste. Now it's also one of the desserts I would eat if I wanted to indulge myself. After experimenting with countless recipes of tarts and egg liquid, I finally developed a super amazing match. Although it's a little difficult to make tarts, they can be frozen in the refrigerator for half a year after being made. They can be used after each time they need to be taken out and defrosted a little. Action is not as good as action. Try it. The formula can be about 10
Step1:Pour the cream, sugar, a pinch of salt, vanilla essence and milk into a small pot. Heat until the sugar dissolves. Do not boil the liquid. Remove the pan from the fire. Cover the pan and set aside until it cools slightly.
Step2:Sift corn starch into the yolk.
Step3:It's a little white.
Step4:Pour the egg yolk into the milk of the first step. Stir well.
Step5:Sift the well stirred milk and let it cool completely. This step is very important. Remove the granular egg tarts and taste more smooth and tender.
Step6:Preheat oven to 200 ℃. Take the pastry out of the refrigerator. Spread it on a clean surface. Roll out the long strip of pastry. Pastry method - HTTP - / / MP. Weixin. QQ. COM / S? 6520; biz = mzi2mja5odk5na = = & mid = 401554807 & IDX = 2 & amp; Sn = a12123231b96caf09c5b0a450c766956 × R
Step7:Roll the long side into a long cylinder as shown in the figure.
Step8:Then cut the cylinder into blocks about 22.5cm wide.
Step9:Roll the spiral side up to a thin circle about twice the size of the egg tart mold.
Step10:As shown in the figure, place the rolled crust in the mold and press it in the mold. Make sure that there is no air between the crust and the mold. Pour the cooled egg mixture evenly over 2 / 3 of each tart.
Step11:Put in the oven preheated to 200 ℃ and bake for 10 minutes, then reduce the oven temperature to 190 ℃ and bake for 15 to 20 minutes, or until caramel color appears on the surface of egg tarts. Remove and set aside to cool.
Step12:Is the pattern at the bottom beautiful.
Step13:Let's eat while it's warm.
Step14:Delicacy and high quality recipes are designed to share with you. May, I once again opened a WeChat official account, May. All recipes are my original and repeated experiments. Please feel free to use them.
Cooking tips:If the cream is put down at low temperature for a period of time, remember to shake it before use to make sure the mixture is even. The egg liquid should be used after it cools down. It can be put into the refrigerator to speed up its cooling. The crust should be kept as low as possible. It should be taken out from the refrigerator fresh-keeping room when it is used. If it is used in the refrigerator, thaw it and put it in the fresh-keeping room. Also, take it out when it is used. The tarts made of low-temperature pastry will be more layered. The tarts will shrink during baking, so don't pour too much liquid into the tarts. The pastry must be rolled thin, especially where the bottom contacts the mold. If the pastry becomes too soft to control during the operation, it can be put into the refrigerator and refrigerated for a while to take out and continue to use. Puff pastry delicacy, please pay attention to WeChat official account - May square food, reply to thousand layer of crispy skin. Or click - HTTP - / / mp.weixin