Purple Sweet Potato Tart

Name: Purple Sweet Potato Tart
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Light cream; 85g milk; 20g Sugar; 15g condensed milk; 2 pcs yolk; 2g cheese powder; 125g Low-gluten flour; 85g High-gluten flour; 2g salt; 120g water; 40g butter; 185g Flaky butter

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

The Portuguese egg tart crust is soft and soft, especially children like this snack. My children are no exception. They all like to eat egg tarts and will ask for them every few days. I have done it many times, but I have never posted a recipe. Why? Haha, there is always no time to organize. Think about the fact that baking is indispensable, so I should calm down to sort it out and send it out. The tart crust of the Portuguese egg tart is made of puff pastry. The trouble is on this crust. If you don’t make the tart crust, it is very simple. Adjust the tart water, bake it and it will be OK. Make the tart crust. It's troublesome, and that's why I haven't sorted out this recipe. In order to save a little bit, I usually make dozens of tarts at a time, freeze them, and use a few to take out a few. So children can make something for them whenever they want to eat. Because tart skin is really troublesome. I said that buying tart skins will save you trouble! To be honest, I really don’t dare to buy it, because when I look at the recipe on the package, I’m scared. The shortening is all trans fatty acids. It’s better to do it yourself. If you have trouble, do it more at once. It's a relatively easy way. The son who made it by himself said it was super delicious, and he said that the ten bucks he ate outside also had this delicious, haha, the child would make his mother happy. The child eats well, and the hard work of being a mother is also worth it"

Purple Sweet Potato Tart

1. Mix the flour in the auxiliary ingredients and put the butter into the basin,

2. Knead it into small particles by hand, and knead it evenly.

3. Add salt and water to form a dough, draw a cross on the top, cover with plastic wrap and refrigerate for half an hour to let the dough relax.

4. Roll out the loose dough and add butter slices. The butter slices wrapped in should be softened in advance. It is best if the temperature of the butter and the dough is the same. When doing this, the hardness of the two ingredients is basically the same, and the operation is easier.

5. Wrap the butter

6. First use a rolling pin to press it out a little bit, then roll it out, don’t just roll it out directly, otherwise the oily skin will be uneven if it stretches

7. Fold it left and right after rolling it out

8. Fold it up and down again, that is, fold a layer of quilt, and relax for about 10 minutes after folding

9. Then roll it out, and fold the quilt three times in total. Each time you fold it, it is better to relax for a while and roll it out again. This is easier to operate.

10. It is best to sprinkle a thin layer of high-gluten flour on the surface after rolling it once, then roll it up and cut into small pieces.

11. Take a small dough and put it in the egg tart mold and push it around from the middle until it is fully stretched. The bottom should be thin and the top side should be thicker, so that the layering is strong. The edges are too thin to see the layers

12. You can also move it into the egg tart mold with such a lace and tidy it up a bit to make it fit. But this is not easy to do freezing treatment, and you can use this if you are doing it now. I also made a few of them and baked them directly, and they have patterns on the outside, which looks better.

13. If you want to freeze more, you don’t have so many egg tart molds, just move the shaped tart into a disposable tin foil mold, and then stack them one by one, tightly packed in fresh-keeping bags, and immediately send them to the refrigerator for freezing. The freezing temperature is lower than -18 degrees at the end, so the effect of quick freezing is good. This is what I have frozen