Chinese Food
Pumpkin tart with milk flavor
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Crispy outer skin, sweet and smooth inner filling. Egg tarts can always satisfy children greatly. Although the egg tart is delicious, many people are afraid of it. They think it's too difficult to make it. But the egg tarts for a few yuan are not always so reassuring. Poor butter and light cream not only affect the taste, but also are unhealthy. Today, I'd like to share with you a simple version of egg tarts, which simplifies the ingredients and steps, and adds sweet and glutinous pumpkins. While reducing the sugar intake, it increases the sweet taste of natural pumpkins. It's sweet but not greasy. It's very delicious.
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. Pay attention to whether it is softened or not. Soften it.
Step2:Add it to the low gluten flour. Tarts do not need too much gluten, otherwise the taste will be hard and not crisp. Try to use low gluten flour.
Step3:Add 20g sugar powder. Rub the coarse granules with your hands. Sugar powder can be made into powder with the grinding function of the blender. If you don't have a blender, you can also buy special sugar powder.
Step4:Add egg yolk, knead into dough, cover with plastic film and refrigerate for about half an hour. The water absorption of each brand of flour is different. If you think it's too dry to knead the dough, you can add some liquid (water, milk or egg yolk liquid) in proper amount. The dough can be kneaded.
Step5:Wash the pumpkin and peel it.
Step6:Cut into small pieces.
Step7:Put cold water in the pot. Steam for 10 minutes.
Step8:Take it out and let it cool.
Step9:Pour into the blender. Add 8g sugar powder, 80g whole egg liquid and 100g light cream. Sugar powder can be changed into fine sugar or not. Cream can be changed into milk.
Step10:Whisk evenly, and take out for standby. No blender can use a spoon to press the pumpkin into mud. Then add other ingredients. Stir well. If you want to taste more delicate, you can sift it.
Step11:Take out the refrigerated dough. Take about 40g each. Rub it into a round shape and then flatten it.
Step12:Put it in the egg tarts. Compact.
Step13:Tie a small hole to prevent heating and bulging during baking.
Step14:Pour in pumpkin paste. It's about nine minutes full. Because pumpkin paste will swell when baking. Be careful not to pour too much.
Step15:Put it in the middle layer of the oven that is preheated to 180 degrees. Bake for 15-20 minutes at 180 degrees. Baking time depends on the temperature inside the oven and the degree of solidification of pumpkin stuffing. When it's almost time, insert it with a toothpick. It won't bring unfrozen pumpkin paste. It means it's ready.
Step16:Take it out and let it cool. Sprinkle it with coconut and blueberry for decoration. Then you can eat it. The decoration part is free to grasp. It's ok if you don't put it.
Cooking tips:There are skills in making delicious dishes.
