Chinese Food
Portuguese egg tarts (including making skills of egg tarts skin)
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On the way to baking, it starts with an egg tart. But as we play with the oven, it gets longer and longer, and the mouth gets more and more tricky. We dislike the finished egg tart skin we bought at first. So today's egg tart is made by hand. Of course, I make it by myself completely according to my own preference. The tarts are thin and crispy, and the tarts are more tender. It's really DIY custom-made egg tarts. I would say that I'm not willing to give this to my little friend to eat alone.
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Put the flake butter in a fresh-keeping bag. Roll it with a rolling pin to a suitable size. Refrigerate for 10 minutes.
Step2:Mix the ingredients in the tarts, except the flake butter, and knead them into dough.
Step3:Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step4:Roll the loose dough into a square shape. Place the flake butter in the middle of the dough.
Step5:Fold the dough on the left and right sides to the middle. Pinch the seal tightly.
Step6:Roll the dough into a rectangle again.
Step7:Fold both sides to the middle.
Step8:Fold it in half again. Cover the film and relax for 20 minutes. If the temperature is high at home, refrigerate it and relax.
Step9:Repeat step 68 for the relaxed dough. Fold it in half again, refrigerate it and roll it into dough.
Step10:Roll up the dough. Refrigerate for 30 minutes and cut into 8 small dosage forms.
Step11:Take a small dosage. Dip a little flour on both ends and press it in the middle. Now you can see the level.
Step12:Press the dough with two thumbs from the middle to the outside a little bit. Let the dough fill the mold. Put the egg tarts in the refrigerator for 30 minutes before use. If you do more than one time, you can put them in the freezer. Take them out at any time.
Step13:During the cold storage of the tarts, make the tarts. Pour all the materials in the tarts into the basin. Use the hand beater to mix them evenly and then sieve them. The milk is best used at normal temperature. This is easy to mix them evenly.
Step14:Pour the egg tarts into the skin of the egg tarts for about 8 minutes.
Step15:In the middle of the oven. Heat up and down. 220 degrees. 20 minutes or so.
Step16:The egg tarts are crispy on the outside and full on the inside.
Cooking tips:1. The mold used in this paper is UNO un20010 egg tarts. The formula can be used for 8 egg tarts. 2. It's suggested to make more tarts at a time. Put them in the refrigerator and freeze them. Take them out directly when eating. It's more convenient. There are skills in making delicious dishes.
