Egg tart

Overview

Egg tarts are very high in calories. Eating one egg tart is equivalent to eating a bowl of rice. The egg tarts are crispy and soft, making it easy to eat one Portuguese egg tart in two or three bites. Each Portuguese egg tart has an average calorie of about 300 calories, and an ordinary bowl of rice has 280 calories, so if you eat one Portuguese egg tart, you have more calories than a bowl of rice. If you weigh about 60 kilograms and eat three egg tarts in 5 minutes, you will have to jog for an hour to consume these calories! It is recommended that friends who are losing weight eat less.

Tags

• baking
• afternoon tea
• fast food
• butter
• condensed milk
• egg yolk
• high gluten flour
• low gluten flour
• whipping cream
• milk
• water

Ingredients

Steps

1. 1 Prepare ingredients for egg tart crust.

   

2. 2 Mix 15g high flour, 120g low flour and 70g water to form a smooth dough.

   

3. 3 Knead 20 grams of butter into the dough and let it rest for 20 minutes.

   

4. 4 Wrap 90 grams of butter tightly in plastic wrap, beat it with a rolling pin, thin the butter a little, and put it in the refrigerator.

   

5. 5 Use a rolling pin to roll the relaxed dough into a rectangular shape. The width of the rolled dough sheet is the same as the width of the butter sheet, and the length is three times the length of the butter sheet. Take the butter sheet out of the refrigerator, peel off the plastic wrap and place it in the middle of the dough sheet.

   

6. 6 Fold the dough pieces on both sides to cover the butter pieces.

   

7. 7 Crush the bottom end, and press the dough piece from bottom to top with your palms from the pinched bottom end. When pressing to the top, pinch this end as well.

   

8. 8 Roll out the dough sheet.

   

9. 9 Fold it in four like folding a quilt, gently tap the surface of the dough piece with a rolling pin, and then roll it out. This is the first 40% off.

   

10. 10 Turn the quarter-folded dough piece with the opening facing outward, tap the surface of the dough piece lightly with the rolling pin again, roll it out into a rectangle, and then fold it in quarters again. This is the second 40% off. After folding in quarters, wrap the dough tightly with plastic wrap and refrigerate for 20 minutes.

    

11. 11 Take out the dough sheet and roll it out.

    

12. 12 Fold the dough sheet in thirds again.

    

13. 13 Roll out the three-folded dough into a rectangle.

    

14. 14 Roll up the dough sheet starting from the longer side.

    

15. 15 Wrap the rolled rolls in plastic wrap and chill in the refrigerator for 30 minutes to relax.

    

16. 16 Cut the relaxed dough roll into slices about 1CM thick with a knife.

    

17. 17 Dip it in flour and place, flour-side up, in an ungreased tower mold.

    

18. 18 Use your thumbs to push the pie crust evenly to cover the entire mold. Let the pushed pie crust rest for 20 minutes.

    

19. 19 Take the yolks from two eggs and set aside.

    

20. 20 Mix 90 grams of whipping cream and 70 grams of milk, add 30 grams of fine sugar and 7 grams of condensed milk, heat and stir until the sugar dissolves.

    

21. 21 When it has cooled to the point where it is no longer hot to the touch, add 7 grams of low-gluten flour and stir evenly.

    

22. 22 Then add the egg yolk and mix well.

    

23. 23 Sieve the evenly mixed tart water.

    

24. 24 Pour the egg tart water into the egg tart mold until it is 70% full.

    

25. 25 Place the egg tarts into the middle rack of the oven and bake at 220 degrees for about 20 minutes, until the surface becomes hot.