How to make Portuguese egg tart?

Materials and practices of Portuguese egg tarts;

1.90g high-gluten flour.

2. Low-gluten flour 1 10g

3.55g whipped cream

4. Egg yolk 1

5.40 g milk

6.2 grams of corn starch

7.4 grams of salt

8.30 grams of butter

9.90 grams of water

10. salad oil130g

11.20g of sugar

Practice steps:

1. Portuguese-style cream tart, also known as Portuguese-style egg tart, is called Portuguese-style egg tart in Hong Kong and Macao. It is a small-sized cream cake with a black surface (caramel color after sugar is overheated). According to legend, it was invented by nuns of geronimo Monastery in Lisbon at the latest in the18th century. 1837 sold in secular cake shop. At that time, it was called Bellin Egg Tart because it was located in the Bellin area of Lisbon. There is another saying: Portuguese egg tart, also known as Portuguese cream tower and caramel macchiato egg tart, is a kind of small cream pastry pie, which belongs to egg tart and is characterized by black surface (sugar turns into caramel after being overheated). 1989, an Englishman named AndrewStow brought Portuguese pies to Macau. When it was replaced by English milk yellow stuffing, the sugar content was reduced, which immediately attracted many people and became a famous snack in Macao: high flour 90g, low flour 1 10g, salt 4g, butter 30g and water 90g. To be properly added) wrapped in oil 130g.

2. Pour high flour, low flour, salt, liquid butter and water into a container, and take a thousand layers of cake.

3. Make a dough and roll it from one side.

4. Cut the dough into crosses, wrap it with plastic wrap and put it in the refrigerator for 30 minutes. You can't cut it at this time.

5. Take a piece of butter, cover it with plastic wrap and put it in the refrigerator for about 30 minutes, then take it out and divide it into 6 equal parts.

6. Wrap the butter with plastic wrap, beat it into butter slices of about 0.5 cm with a rolling pin, and then trim the corners with a ruler.

7. Turn into a rectangle. Butter slices are easy to bend. If you bend them, they will break, or butter will spill when you touch them. Can't meet the requirement of being wrapped in butter. In summer, put it in the refrigerator for a while after knocking. In winter, if the room temperature is only a few degrees, you can wrap it directly after playing.

8. Take the dough out of the refrigerator. Remove the plastic wrap and roll it thin.

9. Put butter slices on the dough and cut them into the same size.

10. Wrap the butter slices. Do not expose oil, and keep the egg tart mold dry. Put a small dose into the mold. From left to right, the operation process. Until the far right covers the whole egg tart mold.

1 1. Don't bake for a while, and refrigerate for 30 minutes. This is to prevent shrinkage.

12. Fold from both sides to the middle to prepare egg tart liquid, which is milk.

13. Fold it, wrap it in plastic wrap, put it in the refrigerator for 20 minutes, add sugar and stir well, then add whipped cream.

14. After refrigeration, take out the roll length. You can sprinkle some powder on the table. This will prevent sticking, and then add a little corn starch. It is white. This is not corn flour.

15. Then make a 30% discount and add an egg yolk.

16.7 fold, put it in the refrigerator for 20 minutes, and stir well. At this time, there will be some bubbles on the surface, so it doesn't matter, it needs to be filtered.

17. Next, prepare a sieve, roll the egg tart liquid for 30% and filter it.

18. By analogy, the total * * * is three folds and four times. Is it smooth after 40% filtration?

19. If bubbles are found on the surface during operation, stick them with a toothpick. If you find it, sprinkle some powder. But not too pink, then pour the egg tart liquid into the egg tart skin, preheat the oven to 220 degrees, and bake in the middle layer for about 25 minutes. Bake until the surface has a focus and then take it out.

20. Roll out the last folded dough, cover it with plastic wrap and put it in the refrigerator for 20 minutes.

2 1. After taking it out, roll it into small pieces of 0.4cm. According to your needs, make 25g pastry tart skin (about 15*22mm, or better, I'm going to make six pies now, that is 150g), 55g light cream (you can make six pies, if you want to make more, the amount will increase proportionally), an egg yolk and 20g sugar.