Chinese Food
Portuguese egg tarts with a long history
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Portuguese cream tart, also known as Portuguese egg tower and Portuguese tart in Hong Kong and Macao, is a kind of small cream pastry. Its charred surface (Caramel after over heating of sugar) is its characteristic. It is said that it was invented by the nuns of Lisbon Geronimo monastery in Portugal in the 18th century at the latest. It began to be sold in the secular bakery in 1837. At that time, it was called belinta because the shop was located in belinta District of Lisbon. There is another saying - Portuguese egg tarts, also known as Portuguese cream tower and caramel macchiato egg tarts. In Hong Kong and Macao, Portuguese tarts are small cream crust pies. They belong to one kind of egg tarts. Their characteristics are the burnt black surface (Caramel after sugar is overheated). In 1989, British Andrew stow brought Portuguese tarts to Macao. After he changed to English cream filling and reduced the amount of sugar, he immediately became a famous snack in Macao. The above is from Baidu. Here is how to make egg tarts. Want to do well
Cooking ingredients
Cooking Steps
Step1:1. Pour the butter and water with high powder, low powder, salt and liquid into the container. 2. Make a dough. 3. Cut a cross from the middle of the dough. Wrap the plastic wrap. Refrigerate for 30 minutes. 4. Take a piece of butter and put the plastic wrap under i
Step2:5. Wrap the plastic wrap around the butter and beat it with a rolling pin Zero point five About cm of butter. Then use a ruler to trim the angle. 6. Become a rectangle. A beaten piece of butter bends easily. If you bend it, it will break. Or if you touch it with your hand, it will overflow. They can't meet the requirement of butter. In summer, knock it out and refrigerate it for a while. In winter, if the room temperature is only a few degrees, you can wrap it directly after beating. 7. Remove the dough from the refrigerator. Remove the plastic wrap and roll it thin. 8. Put the butter on the dough.
Step3:9. Wrap the butter. Don't expose the oil. 10. Roll the dough 11. Fold it from both sides to the center. 12. After folding, wrap the plastic wrap and refrigerate for 20 minutes.
Step4:13. After cold storage, take out the rolling stock. You can sprinkle some powder on the table. This will prevent staining. 14. Then make a 30% discount. 13. After 30% discount, refrigerate for 20 minutes. 14. The next step is three fold after long.
Step5:15. And so on. Three fold for four times. 40% off at a time. 16. If bubbles are found on the surface during operation, use toothpick to remove them. If you find it stained, sprinkle some powder. But not too much powder. 17. Finish the final folded dough. Cover with plastic wrap. Refrigerate for 20 minutes. 18. After taking it out, roll it out Zero point four Cm of dough. Make the pastry you want as needed.
Step6:A 25g egg tart skin (about 15 * 22mm, a thousand layers of pie skin. Or better to weigh it. Now I want to make six. It's 150g pie skin) tarts (six can be made. If you want to make more, the amount will be increased in proportion) 55g light cream, one egg yolk, 20g white sugar, 40g milk, 2G corn starch, 1. Take a thousand layers of pastry, 2. Start to roll from one side, 3. Roll well. It can't be cut at this time. 4. Refrigerate for about 30 minutes. Then take it out and divide it into six equal parts.
Cooking tips:Flying snow has a saying: 1. Every step of making a thousand layers of pastry should be refrigerated. It won't shrink when it's baked. 2. The rolled egg tarts should be frozen and then cut. In this way, it is not easy to put it into the mold for shaping. 3. Make the egg tarts. Put them in the mould and bake for 30 minutes. Don't take too long. If it is too long, it will stick to the mould easily. Or you don't bake in 30 minutes. You can refrigerate it. 4. Use the normal egg tart mold for the egg tart skin, about 25g. If it's too little, it looks thin, but it shrinks easily when it's baked. If it is too much, the egg tart skin will be thick and the taste is not good. There are skills in making delicious dishes.
