Simple method of baking egg tarts in the oven with Telunsu

material

Egg tart materials: medium gluten flour 100g, low gluten flour 50g, water 80g, butter 22g, butter 125g, milk 82g, cream 105g, sugar 2 1g, low gluten flour 8g and 2 egg yolks.

working methods

1. Tarting method: add sieved flour and water, mix and knead to form dough;

2. Knead into dough with smooth surface;

3. Add 22 grams of butter and continue to knead until the butter and flour are fully mixed. In order to increase toughness and rigidity, you must fall down. Until it is kneaded into dough with smooth surface;

4. Cover with a wet towel and relax for about 10 minutes;

5. 10 minutes later, start scrolling. Sprinkle dry flour on the chopping board, press the dough by hand, sprinkle a little flour on the surface of the dough (to prevent adhesion), and roll the dough into a circle with a slightly thicker middle and thinner sides;

6. Put 125g butter in the middle;

7. Fold the four sides in half and cover them with butter;

8. Turn it over and flatten it;

9. Roll it into a rectangle with a rolling pin, then turn it over, fold it three times, roll it into a rectangle, and repeat it;

10. Roll up the rectangular dough pieces, wrap them with plastic wrap and put them in the refrigerator for about 1 hour until they are cut with a knife.

1 1. Cut the dough into disks with the same size and thickness of about 1 cm;

12. Dip the flour into the cross section of Weihua, put it into the mold according to the shape of the mold, press it with your thumb, (stick your fingers to dry the flour) press it neatly, and punch a few holes in the tart skin with a toothpick (in order to better integrate the tart skin and tower water). Finish peeling;

13. tower water preparation: milk, cream and sugar, slowly stir until they melt;

14. Add 1 spoon condensed milk and continue stirring;

15. Add 2 egg yolks;

16.8g low-gluten flour and mix well;

17. Preheat the oven at 230 degrees for 8 minutes;

18. Baking: pour the egg tart water until it is 7-8 minutes full (because the egg tart water will swell and overflow when heated, so it is not suitable to fill it);

19.230 degrees, upper and lower fire layers 15 minutes (depending on everyone's oven temperature).

skill

When kneading dough, the strength should be even and deep. In order to increase the toughness and strength, the dough should be dropped. Kneading butter into dough is a laborious task. Although I only wrote it three times, I actually rolled it at least 5-6 times before it was basically flat. The dough mixed with butter will stick to your hands, and you can sprinkle some dry flour on it during the making process. It's best to add sugar according to everyone's hobby. For example, I don't like sweet food all the time. I only have plant cream at home. If it is sweet, it will be reduced.

Practice 2, Portuguese egg tart

material

1. crust material: 30g of high-gluten flour, 270g of low-gluten flour, 45g of cream, about 155g of water, and 250g of coated flaky oil.

2. Ingredients of egg tart liquid: 4 egg yolks, 4 whole eggs, 250g milk, condensed milk 120g, 80g fine sugar and 500g whipped cream.

working methods

1. crust material: 30g of high-gluten flour, 270g of low-gluten flour, 45g of cream, about 155g of water, and 250g of coated flaky oil.

The production department suddenly:

1. Pour the high-gluten flour, low-gluten flour, cream and water into a mixing container and stir evenly at a slow speed.

2. Switch to fast, beat until the surface is smooth, take it out, and freeze and relax 10-20min.

3. Roll the loosened dough twice as big as the flaky oil, wrap the flaky oil and exhaust.

4. Roll out the dough wrapped in oil, roll it into four equal parts, then fold the two parts in half once, and then put the two parts together (four times).

5. Repeat the previous step twice, with a 40% discount and a 70% discount.

6. The dough relaxes 10min, then rolls into a rectangle with a thickness of about 0.5 40cm, and sprays a little water on the surface.

7. One section is thinned, rolled up from the other section, slightly tight, sealed with plastic wrap, and frozen for 30 minutes.

8. Take out the frozen dough roll and cut it into disks with appropriate thickness [about 0.3-0.5cm] according to the diameter of the roll.

9. Pinch the flakes into the egg tart mold.

2. Ingredients of egg tart liquid: 4 egg yolks, 4 whole eggs, 250g milk, condensed milk 120g, 80g fine sugar and 500g whipped cream.

Production steps:

1. Heat the milk in water for 50-60 degrees, and then remove it from the fire.

2. Add condensed milk and sugar, gently stir evenly to dissolve the sugar.

3. Mix the yolk and the whole egg evenly, then add it and stir it gently.

4. Add whipped cream and mix well.

5. Sieve the egg tart liquid to remove bubbles on the surface and refrigerate for 30 minutes.

mix

Pour the prepared egg tart liquid into the mold until it is full in about 8 minutes.

Set the German oven to the "baking position" of 200 degrees and bake for 40 minutes.