Fragrant papaya egg tart~~

Overview

I’m addicted to baking, and I feel bad if I don’t bake something! After baking, take a photo, and then put it there - whoever wants to eat it will eat it, it's best to pack it up and give it away! I just enjoy the baking process---warm, fragrant, enjoy! Thousand-layer pastry is the most difficult part of making Portuguese egg tarts. The production principle is to wrap butter with dough and fold it repeatedly to form hundreds of layers of dough-butter-dough. During baking, the moisture in the dough is vaporized by high temperature, and the dough expands under the impact of water vapor, forming a layered pastry.

Tags

• baking
• butter
• condensed milk
• egg yolk
• high gluten flour
• low gluten flour
• papaya
• whipping cream
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Mix 220g low-gluten flour, 30g high-gluten flour, 5g sugar, 1.5g salt, soften 40g butter, and add to the flour mixture

   

2. 2 Pour in water and knead into dough. Do not pour all the water in at once, but add it as appropriate according to the softness and hardness of the dough

   

3. 3 Knead into a smooth dough, wrap it in plastic wrap, and place it in the refrigerator to rest for 20 minutes

   

4. 4 Cut 180 grams of butter into small pieces, place it in a ziplock bag and press into thin slices. The butter will soften slightly and refrigerate until it hardens again

   

5. 5 Take out the relaxed dough and roll it into a rectangular shape (I tried N times without success, so I just put it into a random shape)

   

6. 6 Take out the refrigerated butter slices and place them in the center of the slices

   

7. 7 Flip one end of the dough sheet toward the center, and do the same with the other end, so that all the butter is wrapped in the dough sheet. Then use a rolling pin to roll it into a rectangular shape again. This process seems easy, but it is difficult to operate. The softened butter is squeezed out and becomes stuffy. This process of folding and rolling back and forth needs to be divided into three rounds, and each round needs to be folded four times, so I just messed around

   

8. 8 The ingredients for egg tart water are: 220 grams of light cream, 160 grams of milk, 80 grams of fine sugar, 4 egg yolks, 15 grams of low-gluten flour, 15 grams of condensed milk, and an appropriate amount of papaya

   

9. 9 Pour in light cream, milk, 80g caster sugar, and condensed milk, heat and stir continuously until all the caster sugar is dissolved

   

10. 10 After cooling, add 4 egg yolks and 15g of low-gluten flour, stir evenly, and sift to make the tower water

    

11. 11 Take out the refrigerated pastry and cut it into small rolls, dip it in flour, put it into the tart mold, and shape it into the shape of the tart mold. Let the dough rest for 20 minutes

    

12. 12 Place diced papaya on the bottom of each egg tart, pour in the tart water until it is 70% full

    

13. 13 Put into baking pan, 210℃, about 25 minutes

    

14. 14 Bake until burnt spots appear on the surface of the egg tart water

    

15. 15 At this point, all operations are completed

    

16. 16 Rich flavor, milky sweetness, crispy texture, and tender center ~