famous egg tarts
Portuguese cream tarts, also known as Macanese egg tarts, tart Hong Kong and Macao, said Pu, a small pastry cream pie, its charred surface (which is heated over the caramel sugar) is characterized.According to legend, in the 18th century, Lisbon, Portugal, the latest hot Luo Nimo convent of nuns invented.1837 began in the secular bakery on sale, because the sub shop was located in Lisbon, Beilin District, and called Behring tart.
have a saying:
famous egg tarts, also known as the tower's famous cream, caramel Ma Qi Duo egg tarts, tart Hong Kong and Macao, said Pu, a small pastry cream pie, egg tarts are a kind of charred surfaces (sugar over-heated caramel) for its features.In 1989, the British history of fighting Andrew (Andrew Stow) to Pu tart to Macau, to switch to English cream filling and reduce the amount of sugar, immediately attracted to by many people, and become famous Macau snacks.
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Here the practice of egg tarts.
want to make egg tart pastry without Melaleuca, only layers of shortening the production of pastry will make egg tarts success the key to success.
Puff pastry
first production
materials
high powder 90 grams flour 110 grams, 4 grams of salt, butter 30 grams, 90 grams of water (where the amount of water according to your needs, you can mainly balled To add the appropriate amount)
wrapped into the oil 130 grams
1, the high powder, flour, salt and butter and water into the container
2, and into a dough
3, cut the dough from the middle of a cross, wrapped in plastic wrap, Refrigerate thirty minutes.
4, take a piece of butter, put plastic wrap below
5, will be wrapped in plastic wrap butter, stick with Ganmian beat the butter into 0.5 cm pieces, then use the ruler to trim angle.
6, into a rectangle.Beat a good piece of butter is easy to bend, if you will break when bent, will have a touch of butter or hand overflow.Are wrapped into the butter reach requirements.In the summer, to a good beat, the fridge cold for a while.In winter, if the room temperature only a few degrees, a good beat, you can wrap up.
7, remove the dough from the refrigerator.Remove the plastic wrap, roll thin.
8, the butter pieces on the chip surface.
9, wrapped the butter pieces.Do not expose oil to.
10, roll the dough long
11, respectively, from both sides of the center fold.
12, after folded, wrapped in plastic wrap, Refrigerate for 20 minutes.
13, refrigerated, and then remove the roll length.You can sprinkle some flour on the table.This anti-staining.
14, and then folded.
13, folded, and then Refrigerate for 20 minutes.
14, long after the next roll or fold.
15, and so on, for a total of four fold.A four fold.
16, if the operation and found the bubble surface will be tied to use a toothpick.If you find that stick, you sprinkle some powder.But not much powder.
17, to complete the final folding of the dough, cover with plastic wrap, Refrigerate for 20 minutes.
18, removed, roll into a 0.4 cm of the surface film.According to need to make you want pastries.
following production tart skin
tart skin of a 25 g (15 * 22mm or so Puff pastry one, or better said what I need to do now six, is 150 grams of pastry)
tart water (you can do six, if you want to do more, in proportion to the weight increase)
light cream 55 grams, an egg yolk, sugar 20 grams, 40 grams of milk, corn starch, 2 g
1, take a Puff Pastry
2, began to roll from side
3, rolled look.At this time can not cut ah.
4, fridge freezer about 30 minutes, then take it into six equal parts.
5, and then cut into equal size.
6, egg tart molds to keep dry, the small sub-agent into the mold.From left to right, the operation process.Until the rightmost covered the whole egg tart mold.
7, make the skin temporarily not baked egg tarts, frozen thirty minutes.In order to prevent shrinkage.
8, and then prepare liquid egg tarts, which is milk.
9, add sugar, stir, then add whipping cream
10, and then add a little corn starch.White ah.Oh, not corn meal.
11, then add an egg yolk.
12, stir, this time the surface will be some bubbles, it does not matter, but also filtered.
13, prepare a sieve, filtering the liquid egg tarts look
14, After filtration, is not very smooth and the.
15, then the liquid into the egg tart egg tart skins, preheat oven to 220 degrees, the middle, bake about 25 minutes.Baked until the surface of the focus and then taken out.
snow something to say
1, Puff pastry to do every step must be refrigerated.This will not shrink when baked.
2, rolled egg tart skin to freeze, another cut.Plastic into the mold so that when the technology is not easy.
3, make the egg tart skin, in the mold, put thirty minutes and then baked.Time not too long.Too long, it will likely stick in the mold.Thirty minutes later, or you do not bake, you can freeze the fridge.
4, with normal egg tart egg tart skin model can be about 25 grams.If too small, then although the look is thin, but can easily shrink when baked.If too much skin would be more thick egg tart, taste good.
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