Portuguese egg tart - still the long-winded explanation of Tang Changlao

Overview

In the cold weather, I really want to eat some hot food. After eating this small egg tart, I will have a fragrance on my lips and teeth and regain my strength. Although the egg tart is small, it is not easy to make it. After a long time of folding quilts, you have to master the skills of pinching the egg tart crust and mixing the egg tart liquid with the right proportion to taste the crispy and delicious Portuguese egg tart. For me, it is not difficult to roll out the butter evenly when folding quilts. The most difficult thing is pinching the tart crust. The thickness of the tart crust is uneven and it is easy to collapse during the baking process. The shape is not round enough and not beautiful. After repeated practice, I gradually gained some experience and share it with everyone.

Tags

• baking
• paita
• macau food
• butter
• cake flour
• egg yolk
• low gluten flour
• sugar
• whipping cream
• wrap in butter
• milk
• salt
• water

Ingredients

Steps

1. 1 Weigh out all the ingredients for the puff pastry using an electronic scale, mix the flour, sugar and salt, then soften 10 grams of butter and put it into the flour. Knead the butter and flour evenly with your hands, then add water. Do not pour it all in at once. I usually weigh out the water, then pour in two-thirds of the water, and knead the dough with your hands. During the process, add more or less water according to the softness and hardness of the dough at that time. Do not knead the dough too much, just mix it together. As you can see in the picture on the right, the surface of my dough is still very rough. After the mixed dough, I usually wrap it with plastic wrap and put it in the refrigerator for 30 minutes.

   

2. 2 While the dough is being refrigerated, prepare to weigh the butter, put it into a plastic bag, roll it into thin slices, take out the refrigerated dough, and roll it into 3 times the size of the butter slice. Place the butter in the middle of the dough slice, fold the left and right sides of the dough slice inward, press the seal tightly, and roll it into a rectangular piece

   

3. 3 Fold the left and right sides in half and wrap tightly with butter

   

4. 4 Roll out into a rectangular piece

   

5. 5 Fold the left and right sides inwards

   

6. 6 Fold it in half again, complete the first quarter fold, and put it in the refrigerator for more than 20 minutes

   

7. 7 Take out the refrigerated quilt, rotate it 90 degrees, roll it out and fold it in half again, and put it in the refrigerator to refrigerate. You need to complete three quarter folds in total

   

8. 8 After folding the dough three times, roll it into a rectangular sheet with a thickness of 3-5 mm

   

9. 9 Roll up from one end, wrap tightly with plastic wrap, set it, put it in the refrigerator for more than 30 minutes, and you can make the egg tart crust. I usually make it after get off work in the evening, put it in the refrigerator, and use it when I get home at noon the next day.

   

10. 10 Start making the egg tart shell. Roll the dough into a round, cut off a small piece weighing about 23 grams (more or less doesn’t matter), and put it into the egg tart mold

    

11. 11 Dip a little high-gluten flour into your thumb and flatten the small dough with your thumb

    

12. 12 Use the thumbs of both hands to spread the dough, press it thinly, and cover the bottom of the tart film

    

13. 13 Put a little high-gluten flour to prevent sticking

    

14. 14 Hold the egg tart with both hands, turn the tart mold, and use two thumbs to push the dough on the side up until it is above the egg tart film (the photo is very blurry, right? Because I used the Selfie on my mobile phone, set it for 5 seconds, and then bit the phone with my mouth quickly, and finally took this photo)

    

15. 15 Let the kneaded egg tart shell rest for about 20 minutes. Allow enough time to relax to prevent the egg tart shell from shrinking rapidly and the egg tart liquid overflowing when placed in the oven, resulting in the failure of making a spread-style egg tart. Please be patient

    

16. 16 Make egg tart liquid: first weigh out the whipping cream and milk, mix well

    

17. 17 Put in the weighed sugar. You can adjust the amount of sugar according to your own taste. Heat it over water or put it on the fire. Heat over low heat until the sugar is completely melted. Do not boil.

    

18. 18 Let the egg tart liquid cool slightly, sift in the flour, and stir evenly with a manual egg beater

    

19. 19 Add two egg yolks and mix well with a whisk

    

20. 20 Sieve through a finer mesh 2-3 times

    

21. 21 Pour the egg tart liquid into the fluffed egg tart shell, just 70% full. If it is too full, it will overflow the tart shell and cause the tart shell not to be crispy. Preheat the oven to 210 degrees, add the egg tarts and bake for about 25 minutes.

    

22. 22 Baked egg tarts

    

23. 23 Paired with fruit or coffee, they are both good choices

    

24. 24 Crispy and delicious

    

25. 25 Hurry and eat one while it's hot