How to make an egg tart

Egg Tart, known as egg tower in Taiwan Province province, is a transliteration of English "tart", which means a pie with exposed fillings (pie pie, whose reverse side is covered with pie skin and sealed with fillings); Egg tart is a "tart" with egg paste as filling. The method is to put the cake crust into a small round pot-shaped cake mold, pour in the egg liquid mixed with sugar and eggs, and then put it in the oven; The baked egg tart has a crispy crust on the outer layer and a sweet yellow solidified egg paste on the inner layer.

Egg tart method

Exercise 1

1. material: A. Tappi material: 270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flaked horse mackerel (packaged as vegetable butter), and about 150g water (gradually added according to the dough hardness, not poured out at one time). B. Egg tower water material: whipped cream 265,438+00g, milk 65,438+065g, low-gluten flour 65,438+05g, fine sugar 63g, four egg yolks and condensed milk 65,438+05g (you can decide whether to put it or not according to your own taste. After putting condensed milk, the milk taste of egg tower water will be more fragrant. ) homemade egg tart

2. Mix high-gluten flour, low-gluten flour, ghee and water into dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes. 3. Wrap the flaky horse unicorn tightly with a plastic film and beat it with a French pin to make it thinner. This way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks. The hardness of thin horse unicorn should be basically the same as that of dough. Take out Ma Qilin for later use. 4. Apply a thin powder on the chopping board and roll the loose dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin. 5. Put Ma Qilin in the middle of the dough. 6. Fold both sides of the dough piece in half to wrap Ma Qilin. And crush one end. Press the dough piece from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll out the dough like a pile.

Featured delicious egg tart picture (19) is 40% off like a quilt. Tap the dough surface with a dough stick and roll it out. This is the first time to get a 60% discount. Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with a rolling pin again, roll it into a rectangle, and fold it again. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes. 7. Roll out the three-fold dough sheet again and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping. 8. Roll up the dough from the long side. 9. Wrap the rolled dough in plastic wrap and put it in the refrigerator for 30 minutes to relax. 10. Roll the loose dough into pieces with a thickness of about 65438±0cm. 1 1. Dip in flour, and then put the flour-stained side up into the ungreased tower mold. Pinch it into the shape of a tower mold with two thumbs. Then, oil is coated in the mold, and the mold is assembled. 12. Method of water in egg tower: 1. Put whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating, and leave the fire after the sugar melts and cool it slightly; Then add the egg yolk and stir well. 13. finally, pour the egg tower water into the mold for baking.

Exercise 2

Ingredients: A. Tata materials: 270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flaked hemp seed, and water 150g or so (gradually added according to the hardness of dough, and do not pour it all at once). B. Egg tart water material: whipped cream 265,438+00g, milk 65,438+065g, low-gluten flour 65,438+05g, fine sugar 63g, four egg yolks and condensed milk 65,438+05g (you can decide whether to put it or not according to your own taste. After putting condensed milk, the milk taste of egg tart water will be more fragrant. No whipped cream can be replaced by 100g custard powder mixed with 480g water and a little sugar. ) make a tart: 1. Mix high flour with low flour, ghee and water to form dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes. 2. Wrap the flaky horse unicorn tightly with plastic film and thin it with a rolling pin. This way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks. 3. Sprinkle a layer of flour on the chopping board and roll the loosened dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin. Put Ma Qilin in the middle of the patch. 4. Fold the patches on both sides in half and wrap them on Ma Qilin. And crush one end. 5 press the dough from the pinched end with the palm of your hand from top to bottom. When you press the lower end, pinch this end to death. Roll out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out. This is the first time to get a 60% discount. 6. Open the 40% folded dough sheet outward (as shown above), tap the surface of the dough sheet again with a rolling pin, roll it into a rectangle, and then fold it in half. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes. 7. Open the loose dough outward, pat it gently with a noodle machine, roll it into a rectangle, and then fold it in half three times. 8. Roll out the three-fold dough sheet again and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping. 9. Roll up the dough from the long side. 10. Wrap the rolled dough with plastic wrap and put it in the refrigerator for 30 minutes to relax. (Cold storage is not needed in winter) 1 1. The loose dough roll is cut into pieces with a thickness of about 1CM. 12. Dip (1 1) in flour, and then put the flour-stained side up into the ungreased tower mold. Knead it into a tart mold shape by hand. 13. Put the egg tart water (70% to 80% full) into the kneaded tart skin and bake it in the oven. The baking temperature is about 220℃ and the baking time is 15-20 minutes.

Exercise 3

Basic materials -3/2-2 cups of low-gluten flour, 1 egg, 3 tablespoons of milk powder, 1/4 tablespoons of baking powder, 1/2 cups of cream, 1/4 cups of sugar stuffing-(a) 4 eggs, 3/4 cups of milk. Production method: 1. Beat the cream until soft, add sugar and eggs until milky white, pour in flour, milk powder and baking powder and mix well, knead into dough, cut into 20 small pieces, sprinkle some dry powder, flatten it, and put it into a model for compaction. 2. After the sugar, water and salt are boiled, remove from the fire, add the beaten and filtered material (A), mix well, and pour into the model that has been put into the skin. 3. Move into the oven and bake at 180℃ for about 15 minutes. When the egg liquid is slightly solidified (about 12 minutes), turn off the fire, cover the baking tray, bake for another 3 minutes and then take it out.

Nata famille rose

The earliest Portuguese egg tart came from an Englishman, Andrew Stowe. After eating the traditional pastry Pasteis de Nata in Belem, a city near Lisbon, he decided to add his own ideas to the traditional recipes. So he opened Andrew's cake shop near Macau Road 1989, and made a popular Portuguese egg tart with lard, flour, water and eggs, as well as English pastry. Although Porta was created by Antru, it is famous for the marriage between Andrew and his wife. 1996, Andrew and his wife Margaret's marriage broke up. Margaret left Andrew to start a new stove, renamed her shop "Margaret", and settled in Hong Kong and Taiwan Province, inadvertently rolling up a whirlwind of Portuguese egg tarts. Authentic Marguerite Portuguese egg tarts must be hand-made: delicate and round egg tart skin, golden egg liquid and caramel ratio, all of which have been checked by professional chefs to achieve perfection that ordinary egg tarts can't achieve. The bottom of Margaret egg tart on the dining table is like freshly baked croissants. The taste is soft and crisp, with rich fillings and rich creamy egg fragrance. Although it tastes layer by layer, it is sweet but not greasy. Nata famille rose

Oil skin material: basic material: high-gluten flour 45g (note: protein Eiweiss is higher than 1 1, indicating high gluten, but low gluten); Low gluten flour 45g butter (lard); Schmalz 2 tablespoons powdered sugar; Zuk Pulfer; A little water; 40cc butter material: low-gluten flour 130g (note: ordinary flour and corn flour Maismehl can be used instead! ) ghee 3. 5 tablespoons egg tart water material: milk 180g water 180g Portuguese egg tart. The file extension of encoded image stored in jpeg file exchange format.

Three big eggs, and then take the yolk of the other two, and mix well. Production method: 1. Mix the oil skin and pastry materials separately, cut them into small pieces (about 12 each), rub them round, flatten them slightly, and show an oblong shape. 2. Take a piece and stack it together, and roll it with a rolling pin. 3. fold in half. Repeat the above actions. 4. Finally roll into a circle. Put it in the mold and compact it along its shape. Apply a little oil on the inner wall of the mold in advance-to prevent adhesion! ) 5. Pour in the egg tart water and bake in the oven.

Wheat straw egg tart

Basic material Egg tart skin ingredients: butter 250g sugar 140g flour 480g eggs 1 wheat straw powder 10g stuffing ingredients: water 450ml sugar 175g cyan little (with or without) eggs 5 fresh milk 60ml fresh wheat straw juice 50ml. (2) Then add the eggs and beat all the mixture into dough. (3) putting the dough into a mould, and pressing out a plurality of round mould doughs for later use. Filling method: ① Boil water and sugar together, turn off the fire, add cyan and wheat straw juice, mix well and let cool; (2) Beat the eggs lightly, add fresh milk, stir evenly, then add the cooled wheat straw juice, stir evenly, filter, and cool in the refrigerator. (3) Pour the cooled wheat straw mixture into the prepared round mould dough and bake at 200℃ for 30 minutes.

Fresh fruit pie

[3] First of all, ingredients, preparation materials: sugar. Salt. Milk powder. Butter. Crispy chips (Ma Qilin chips) (butter can be used instead if not). Flour (high gluten flour. Low-gluten flour has little difference). Rolling pin step: step one, cut the large piece of butter into dices. Step two, 1. Put a spoonful of salt in the flour. Two or three or four spoonfuls of sugar (depending on personal situation. If you like sweets, put more). And butter cut into pieces. Mix well with flour. 2. Use milk and flour (in fact, just use water. But personally, I like something with a strong milk flavor. ) Note: When mixing dough. Milk or water is poured in little by little. Don't pour a lot at once. Rub it a little. Step three, 1. Roll the dough into thin slices. 2. Clip in the crisps (Ma Qilin chips). (If no child has this. Just cut the butter into small pieces and put it in a fresh-keeping bag. Then roll it into pieces. Just put it in the refrigerator until it's hard. The same purpose. It tastes good, too. The fourth step is assembly. Watch the edges. Otherwise, it will flow out when it is rolled up. Shortening chips should be more difficult to pack. If it's too soft, it means it's fast. As soon as it rolls, the oil will flow out. Be sure to master the strength when rolling. If the rolling is not good, the oil will flow out of the surface. After being rolled into thin sheets. Fold both sides in half! ! ! Then fold the two pieces together! ! ! It's like folding a quilt, the purpose is to fold more layers. Fold once. You can put it in the refrigerator 10 to 30 minutes to make dough. Put it in the refrigerator like this to wake up the tendons, and the layers will be fluffy and will not be stacked together. If you don't have time, don't put it in the refrigerator, but the fluffy effect is not very good. Step five, 1. Folding is only many times the journey. Roll it to a thickness of 0.3cm, as many rolls as you want. I used two thirds of the noodles just now. Made 15 egg tart skin) 2. Then roll them up. Put it in the refrigerator for 30 minutes. 3. Take out the frozen thousand-layer cake roll and cut it into small rolls with uniform size. Step 6, 1. Pick up a small roll and dip it in flour after cutting. 2. Put it into the egg tart mold with the flour face up. 3. Pinch the small roll into the shape of an egg tart mold with two thumbs. Let the kneaded egg tart skin stand and relax for 20 minutes. Step seven, the egg tart skins are all ready. That must be egg tart water. It's the middle part. 1. Material: sugar. Condensed cream. Flour. Eggs. Milk 2. Practice: Pour whipped cream, milk, sugar and condensed milk into a bowl, heat and stir continuously until all the sugar is dissolved. After cooling to room temperature, add egg yolk and low-gluten flour, stir well, and sieve to get egg tart water. Stir the egg tart with water. Pour into the egg tart skin. Step 8, put it in a baking tray and bake it in a preheated oven at about 200 -2 10 for about 25 minutes until a focus appears on the water surface of the egg tart. After baking, cut some fruits and bake for 20 minutes, and you're done!