Why is the tart skin sour, and why is the egg tart skin bitter?

Maybe the thawing time is too long, I bought the thawed and re-frozen, and it also turned sour, but it didn't affect the food.

Reasons for the bitter skin of the egg tart:

Baking soda in flour.

Put too much; In the process of making, the surface is contaminated with impurities.

How to make egg tarts:

Basic materials. Ingredients for tart crust:

250 grams of butter sugar.

140 g flour, 480 g (sifted) Eggs, 1 wheatgrass.

10 grams of powder (sifted).

Filling ingredients: 450 ml of water, 175 grams of white wax sugar, a little green pigment (can be added or not), 5 eggs, 60 ml of fresh milk, 50 ml of fresh wheat grass juice.

Wheel-making imitation is the only method.

Peel method: Pour butter, sugar, wheat grass flour and flour into a food blender and mix well at low speed;

Then add the large dregs of eggs and whip all the mixture into a dough;

Place the dough into the model, press out multiple round die doughs, and set aside.

Filling method: first boil the water and sugar together, turn off the heat, add green pigment and wheat grass juice, mix well, and let cool;

Gently beat the eggs, add fresh milk, beat evenly, then add the cooled wheat grass juice, mix well, filter it, and put it in the refrigerator to cool;

Pour the cooled wheatgrass mixture into the prepared round dough and bake at 200 for 30 minutes.

Generally speaking, the upper and lower heat is 200 degrees, and the middle layer is baked in 15-20 minutes, and it will be pasted after a long time. Here's how:

Ingredients: 100g milk, whipping cream.

60g, 2 eggs, condensed milk.

1 spoonful, 25g sugar, 9 egg tart skins.

Production steps: 1. Take out the tart crust in advance and thaw it.

2. Beat the eggs and set aside.

3. Put the whipping cream, milk and sugar in the pot and heat until the sugar dissolves, then turn off the heat.

4. Add a spoonful of condensed milk and stir well.

5. Pour the beaten eggs into the milk and stir well.

6. Sift it to make the taste more delicate, and preheat the oven at 200 degrees.

7. Pour the egg tart liquid into the egg tart skin, nine points full.

8. Put it in the preheated oven, heat it at 200 degrees and 15-20 minutes in the middle layer.

9. Cool after baking and eat.

10. Finished product drawing.

Generally speaking, the upper and lower heat is 200 degrees, and the middle layer is baked in 15-20 minutes, and it will be pasty after a long time.

It should have gone bad! Food safety is not a top priority!

Is it caused by deterioration over time?

If the tart crust is too soft, it is usually because the oven temperature is not enough, or there is too much butter in the tart crust.

Egg tart crust is an edible shell made of low-gluten flour, high-gluten flour, ghee (butter is also acceptable), maciferin, water, and egg tart molds used to wrap the egg tart liquid.

Menu Development:

Egg tarts are very popular among Hong Kong people, but they still have a short history in Hong Kong. According to Hong Kong historian Wu Hao, in the 1920s in Guangzhou, the competition among major department stores was fierce, and in order to attract customers, department store chefs would design a "weekly desserts" every week as a solicitation, and egg tarts appeared in Guangzhou at this time.

Some people say that egg tarts have appeared in Hong Kong cake shops since the 1940s, and from the 1950s to the 1980s, they were used in most tea cafes.

In the beginning, the egg tarts in the tea restaurant were relatively large, and one egg tart could become an afternoon tea meal. And the taste is sweet and mellow, soft and delicious. Since the 1990s, there has been a gradual decline in the number of tea shops that also serve bread cakes, so now only home-baked egg tarts are available in the old style tea restaurants, while other tea restaurants order egg tarts from bakeries.

On the other hand, many restaurants in Hong Kong also include egg tarts (small egg tarts) in their dim sum. There are also egg tarts suitable for **, and the egg white is made.

If the tart crust is too soft, it is usually not enough primer. Or the tart crust you bought is not fresh enough to gather oil.

Several ways to solve it:

1. Add the tart water and bake it a second time.

2. Adjust the bottom fire, the baked egg tart should be placed at the bottom layer, the bottom fire is 220, the face fire is 200, if the household oven can not adjust the upper and lower temperatures, close to the lower heating pipe.

3. Place the tart skin upside down and use it in a few days.

4. Make your own leather or change your own leather to give it a try.

The best way is to put more butter [not too much, otherwise the taste will change] prick a few small holes in the tart skin, so that it can be baked inside, the tart liquid will not be very thin, and the egg tart will shrink every time it is baked, because the water will evaporate a little more every time it is baked, so it is best to bake it successfully and add more baking time appropriately.

Try a few more times! Hehe.

The reason why the skin is too soft is probably too much water, right? Otherwise, is it because there is "return water" when baking?

The reason why it is smaller and smaller is ......

Anyway, it should be the problem of the pulp of the tart crust you made! The proportions are wrong.

The dough should be frozen first, and then taken out and then wrapped in oil, the oil and the state of the dough should be roughly the same, not hard or soft, that will leak oil. The dough is still hard when wrapped, the oil needs to be smashed with a rolling pin, the folding level is 3 4 3 is the best, and the dough wrapped in oil is directly frozen and then wrapped when the dough is soft. After wrapping the dough, it is best to freeze it again, and then roll it into thin slices and press out the tart skin with a mold.

The tart crust is crispy like a biscuit, maybe the dough on the outside is a little hard, and there is less water, so you should put some butter in it when mixing the dough.

Can you focus on how to make the tart crust taste crispy? . .

--Don't be too hard with the dough, don't have too many layers of the dough, 343 is OK, don't put the dough in the tower shell when the oil comes out, it's too long. Then prick a few small eyes with a toothpick and bake.

Maybe too much water.

You can add some butter to it.

Make a few small holes in the tart crust.

1. If white vinegar, lemon, cranberry and other sour foods are added to the tart liquid during the production process, then it is normal to eat with a slightly sour taste, and you can continue to bake it.

2. If the egg tart liquid is not added to the above-mentioned sour food, and the taste is milky and sweet at the beginning, then the sour taste is the phenomenon of deterioration for a long time.

Butter. The butter tart tart crust is relatively smooth and complete, like a basin-shaped biscuit, with a butter fragrance, similar to the pie crust commonly used in western pastries, and the taste is like a cookie, so it is also known as cookie crust.

The puff pastry tart crust is a thin layer of puff pastry, similar to the puff pastry of pastry; However, due to the use of lard, the taste is coarser than that of butter puff pastry. In addition, because the tart crust is thicker, the amount of filling in the puff pastry egg tart is less than that of the butter egg tart.

In addition to the mainstream egg tarts with sugar and eggs as egg mixture, there are also variants of egg tarts mixed with other ingredients in the egg mixture, such as fresh milk tarts, ginger egg tarts, egg white egg tarts, chocolate egg tarts and bird's nest egg tarts.

Portuguese. The Portuguese-style cream tart, also known as the Portuguese egg tart, is a small cream puff pastry tart characterized by its charred surface (which is the caramel of the sugar after it has been overheated). Legend has it that it was invented by nuns of the Jellonimo Monastery in Lisbon, Portugal at the latest, in the 18th century.

It was sold in a secular bakery in 1837 and was called the Belin tart because it was located in the Belín district of Lisbon.

The first Portuguese egg tart came from Andrew Stow, an Englishman who decided to add his own twist to the traditional recipe after eating the traditional pasteis de nata in Belem, a city near Lisbon, in Portugal, so he opened Andrew's Cake Shop in Coloane, Macau, in 1989, creating the popular Portuguese egg tart with lard, flour, water and eggs, as well as British pastry practices.

Although the Portuguese tart was created by Andrew, its fame was due to the marriage of Andrew and his wife. In 1996, Andrew's marriage to his wife Margaret broke down.

Margaret left Andrew to start a new business, renamed the store that originally belonged to her own name "Margaret", and settled in Hong Kong and Taiwan, inadvertently rolling up a Portuguese tart whirlwind.

Authentic Margaret Portuguese egg tarts must be made by hand: the delicate and round tart crust, the golden egg mixture, and the caramel ratio are all checked by professional chefs to achieve a level that is difficult to achieve with ordinary egg tarts. The base of the Margaret tart is like a freshly baked croissant, with a soft and crispy texture, a rich filling, and a rich milky egg aroma.

<> the tart skin bought outside will be sour for the following reasons:

1. The raw materials are not fresh, and the cream is light.

If you open it for too long, the taste of the tart skin will change, and it is best to use up all the whipping cream after opening, such as the celery fruit is not used up, and put it in the refrigerator for more than three days after sealing;

2. The thawing time is too long, or it is refrozen after thawing, which makes the tart skin sour;

3. In the process of making, the tart skin was not baked well because of the time, which made the tart skin sour;

4. The sour tart skin may have deteriorated. Waiter.

1. The oven is not preheated to 200 degrees, so put the egg tarts in and bake them directly.

2. In hot weather, check whether the tart skin is deteriorating. In addition, it is known that the tart skin is also easy to sour after repeatedly thawing, you can sweep a layer of caramel liquid on the tart liquid surface after the tart is baked, and then put the tart back into the oven with a call, and bake it with a chain to change the high temperature. The baking time may also not be enough to meet the requirements for the tart to be cooked thoroughly.

Under normal circumstances, it is not normal to stop eating the tart crust if it has a sour taste.

Why is the tart crust sour.

It may be that the thawing time is too long. Egg tart crust can be purchased from local baking ingredients or purchased from Jingdong. But it is recommended to make it yourself, which is several times more delicious than the finished product, and the taste is better.

The practice of homemade tart crust.

First, the main ingredient of egg tart skin:

60g butter, 200g wheat flour

Second, the accessories of egg tart skin:

25ml of water and salt to taste.

3. The production method of egg tart crust is as follows:

1. Prepare the flour.

2. Divide the butter into two parts: one for 50 and one for 10.

3. Dissolve 10 grams of butter in hot water.

4. Pour in the flour and stir after it opens.

6. grams of butter pressed tabletsThe dough is pressed and dressed.

7. Place the butter in the middle, just like folding a quilt.

8. After 30 minutes, cut into small pieces of 25 grams.

9. Just press it on the egg tart mold.

How to wrap the tart skin.

Cut the loose dough roll into slices with a knife about 1 cm thick. 6 cm, 35-40 cm in length. This is the first quadruple fold.

Apply a thin powder to the cutting board and roll out the loose dough into a rectangle with a dough pin. When rolling, the four corners are rolled outward, so that it is easy to roll out the shape more evenly. The width of the rolled dough sheet should be the same as the width of Margarine, and the length should be three times the length of Marqilin.

Place Margilyn in the middle of the dough sheet. Don't pour all the milk in at once. Roll out the dough sheet long, as the tart crust will shrink severely during the baking process, fold it quadruple like folding a quilt, and gently tap the surface of the dough sheet with a dough pin, adding gradually.

The egg tart is a little sour, 1. It is possible that the time to buy it is about to expire, and it will be a little sour if you can't eat it in time! It is also possible that the baking process does not follow the procedure!

2. The oven is not preheated to 200 degrees, so put the egg tarts in and bake them directly.

In the process of transportation, the road time is too long, 3, buy online in your hands is estimated to be deformed or deteriorated. In addition, if you buy a large package and thaw it repeatedly, it is easy to be sour.

4. The baking time may not be enough.

Today I bought the egg tart skin and made the egg tart myself is particularly delicious, and the material is simple, the method is easy, the egg tart made is more delicious than the outside, I made 24 of them, and there are 8 left, which is particularly sweet and soft!

A carton of milk, an egg, 50 grams of sugar. Mix the milk and sugar first, heat it and simmer over low heat, and the sugar and milk will blend in about 5 minutes! Let cool and beat the eggs.

Add it to the egg tart, and it only takes 7 minutes to go! Or it won't overflow! Preheat the oven at 200 degrees for 10 minutes, put it on a plate, bake 12 at a time, and bake the 24 you bought twice.

After about 15 to 20 minutes of baking, you can smell the unique aroma of egg tarts, so let's take it out and eat!

It's better not to eat it. In general, the baked tart crust may be a little salty and not sour. Have you ever baked a tart crust on its own, try it, find out why, and determine if it's cooked. Then check with the store and ask about the date of manufacture or expiration date.

The tart skin is sour and is bad. Under normal circumstances, the tart skin has a sour taste or don't eat it, which is abnormal, it may be that the thawing time is too long, or it may not be enough time to bake. Tart crusts can be purchased from local bakery ingredients or made by yourself.

An egg tart is a Western-style pie filled with egg pulp; In Taiwan, it is called egg tower wang nachen, and "tart" is a transliteration of the English "tart", which means a pie with an exposed filling (pie with a pie covered by a pie crust on the opposite surface and sealed with a trapped Zen filling) (pie); Egg tarts are filled with egg pulp"tart”。