Chinese Food
Tasty Portuguese egg tarts (yolk version)
(99177 views)
Egg tarts are very delicious. They are also very good to make. You can try them for beginners. They will satisfy your sense of achievement and increase your baking confidence. I've shared a Portuguese egg tart with you before. It's made of whole egg. It's convenient to make it in a small oven at home. An egg can make six egg tarts. Today, I'd like to share another one that only uses egg yolk. It tastes more fragrant, tender and smooth. It can make just 11 7cm egg tarts with two egg yolks at a time. It can meet the needs of the family for many times. If the oven is large, one plate can be baked. In addition, the separated egg white should not be wasted. It can be stored in a sealed container at about 5 ℃ for cold storage. The pure egg white is a viscous liquid with antiseptic ability. It can be stored for half a month without any problem. It can be used to make cakes and biscuits that only need egg white.
Cooking ingredients
Cooking Steps
Step1:Separate the egg yolk. Add the cream, pure milk and sugar. Sift in the custard powder. If you don't like custard powder, use low gluten flour.
Step2:Stir in the same direction until completely uniform. It's better to sift. It's better to filter out eggs and flour pimples.
Step3:Put cranberries, raisins or other favorite dried fruits and fruit granules in the semi-finished tarts. You can also make pure egg tarts without adding anything. Pour the mixed egg tarts into the tarts. The amount is just 11.
Step4:Preheat the oven and heat it up and down at 190 ℃. Put it in the middle layer and bake for about 20 minutes.
Step5:After 10 minutes, the egg tarts will start to solidify and expand, and the surface will be burnt.
Step6:When the color is perfect, you can put a layer of tin paper on it for heat insulation. Then continue to bake for enough time to make the tarts completely cooked inside.
Step7:The tarts are layered, the tarts are inflated, and the higher the tarts are
Step8:Out of the oven. It's sweet, tender and smooth. Let's enjoy it as soon as possible when it's a little cool. The dregs of tarts are dropped. The tarts are ready to melt at the entrance
Cooking tips:1. Jishi powder is a spice powder. It has rich milk flavor and vanilla flavor. It is made up of loose agent, stabilizer, edible flavor, edible pigment, milk powder, starch and filler. It is suitable for soft, fragrant and smooth desserts. It mainly takes its special aroma and taste. It is an ideal food flavor powder. By comparison, Jishi powder contains little additives. The main raw material is food starch. Market condiments are available. You can also choose not to use. Low gluten flour can be replaced. The flavor will be lighter. 2. Due to the different characteristics of each oven, the temperature and time given in the recipe can only be used as a reference, not necessarily absolute. It is necessary for individuals to observe, adjust and record according to the situation of their own oven. There are skills in making delicious dishes.
