Strawberry Egg Tart & Yellow Peach Egg Tart & Portuguese Egg Tart
1.
Melaleuca meringue 👇 (This kind of meringue can not only be used for Portuguese egg tarts, but also for various meringue pies)
2.
Prepare the ingredients for the puff pastry (the butter and Marquiline are softened at room temperature in advance, and Margieline can’t be replaced with the same amount of butter. In fact, butter is healthier than Marquiline, that is, it melts easily when rolling, and needs to be taken in the refrigerator to shape it frequently. Prevent the oil from fusing with the noodles)
3.
Low-gluten flour, high-gluten flour, powdered sugar, salt, sieve and mix together
4.
The butter softens at room temperature (remember, it's softening, not melting)
5.
Mix the butter and flour together and knead it into a wet powder granular shape (hold into a ball with your hands, and it will disperse as soon as you knead it)
6.
Add water and stir
7.
Stir the water and the dough and knead the dough until it becomes a smooth dough, pack it with plastic wrap, and chill and relax in the refrigerator for 20 minutes
8.
Margielin is softened at room temperature, prepare a sealed bag (you can also use a fresh-keeping bag)
9.
Put Margarine in a sealed bag, drain the air, seal it, roll it into a sheet with a rolling pin, freeze it in the refrigerator for 5 minutes, and set the shape
10.
Sprinkle flour and take out the loose dough
11.
Use a rolling pin to roll the dough into a rectangular shape, about three times the length of the Marquiline slice, and a little wider than Marquiline (this time I roll it wider!)
12.
Put the Marquiline slice in the middle of the dough
13.
As shown in the picture, wrap Marquiline with dough (a total of three folds)
14.
After covering the top skin, squeeze out the air inside the dough and Margie Lin, press the two ends of the opening, and lock Margie Lin to prevent it from breaking when rolling! (This time the skin roll is wider, and the extra edges are cut off. Don’t learn from my friends. Although the effect is not great, it will be too oily!)
15.
(1) Continue to roll the dough into a long shape. It should be almost as long as it is not too thin. (Remember the numbered steps. These steps need to be used repeatedly, which is the legendary method of repeatedly folding the quilt)
16.
(2) Divide the rolled dough into four parts visually, and fold the two sides toward the center, as shown in the figure
17.
(3) Continue to fold the face picture in half, as shown in the picture (a total of four folds)
18.
(4) Roll out the folded skin into a long shape, the length and thickness are not limited, it is almost enough! (Try not to be too thin, it is easy to break the skin and expose it)
19.
Repeat the four steps (1), (2), (3), (4) three to four times (attention! If you feel the noodles become soft during the rolling process, it means that Margie Lin is softened. Stop rolling the dough immediately, put the dough in the refrigerator and freeze it for a while to restore the hardness of Marquiline, and then continue to roll it out! Otherwise, Marquiline will be fused into the dough and the layering effect cannot be achieved)
20.
After repeating the quilt and rolling the dough 4 times, roll out the dough, roll it up, wrap it with plastic wrap and set it aside for later use (this time you can roll it out a bit, if it is used for pie-style snacks, you can sprinkle flour on the surface to prevent Glue them together and roll them up for later)
21.
👇 Let’s start making egg tart night (the so-called custard)
22.
Prepare the ingredients (the ingredients on the picture forgot to put low-gluten flour! I feel that the state is not good this time, damn!)
23.
Mix the whipped cream, milk, white sugar, condensed milk, and cheese powder, pour into the pot, heat, and stir until the white sugar melts, stop the heat and let cool
24.
Cool the milk to room temperature and pour it into a container for later use! Open the egg, separate the yolk, and set aside
25.
Pour the beaten egg yolk into the milk and mix well
26.
Sieve the stirred egg and milk, skim off the foam on the surface, cover with plastic wrap and put in the refrigerator for later use
27.
👇I can finally start making egg tarts
28.
Take out the puff pastry rolls for use, take out the egg tart mold and disposable egg tart tin foil mold, put the disposable egg tart mold on top of the egg tart mold for use! Take it out (My palace plans to make more skins and put them in the refrigerator. If you want to eat them later, you can take them out to thaw at any time, which is convenient! So they are all used disposable egg tart tin foil molds! Disposable tin foil molds are not easy to operate. It is easy to deform, and a tart mold can prevent it from deforming! This is the nun sister’s teaching!)
29.
Cut the puff pastry roll into 1.5cm thickness (just cut it as you use it! To prevent the surface of the dough from hardening, you can put a plastic wrap on the roll!)
30.
Glue flour on one side of the dough, the flour facing up, and place it on the tin foil mold with the egg tart mold (remember, the side without flour is facing down)
31.
Use two thumbs to press the dough on opposite sides until it fits the tin foil mold completely, as shown in the figure
32.
The prepared custard crust is placed in the baking pan to relax for 20 minutes to prevent the crust from shrinking during baking and easy to squeeze out the custard! (Other egg tart crusts that are made more can be folded up, put in a fresh-keeping bag, write the date, and put it in the refrigerator for later use)
33.
When the custard crust is loose, start to prepare the stuffing. Strawberries and yellow peaches are diced for later use, and raisins are soaked in red wine for a while! (Because of the power of the wine, the raisins are used directly, without red wine! The fillings of the egg tarts can be filled with various fillings according to personal preferences! I just have yellow peaches and strawberries at home, so I made three of them this time Taste! If you like salty, you don’t need to put sugar and condensed milk when making custard, just replace it with an appropriate amount of salt. There are more salty fillings. The favorite is bacon, and The Orleans chicken is also amazing! However, the yogurt-flavored custard is my favorite!)
34.
Put the filling on the bottom of the tart crust
35.
Slowly pour in the egg-milk liquid until it is full at 7 or 8 minutes! (You can use the custard from the refrigerator without thawing! Don’t fill up the custard. The custard will expand when you bake it, and it will overflow when it’s full.)
36.
Preheat the oven at 220°C for 5 minutes, put in the egg tart, middle layer, and bake at 200°C for 20 minutes
37.
Bake until the surface is browned, and the swelling of the evaporated milk is reduced!
38.
Alright, you can start eating. . . .
