What materials do you need to use for egg tarts, and what materials are used to make egg tarts

French fries, hamburgers, and egg tarts are all foods that have been brought to China from abroad, and they belong to the fast food category. Many children like to eat egg tarts, but parents dare not let their children eat too much because they do not know whether the raw materials of egg tarts sold outside have an impact on children's health. If the babies at home like to eat egg tarts very much, parents can make them for their babies at home, and the following will introduce you to what materials are needed to make egg tarts What materials are needed for egg tarts.

First, the practice of egg tarts.

Basic ingredients: 9 pieces of tart crust that can be bought outside, 6g of cake flour, 85g of whipping cream, 70g of milk, 2 egg yolks, 25g of sugar

Steps:1Prepare fresh milk first.

2.Prepare three egg yolks and beat them.

3.Add sugar and low powder and mix well.

4.Add the milk and mix well.

5.Add the whipping cream, 6Be sure to mix these things thoroughly.

7.Finally, add the condensed milk.

8.Put the mixed ingredients into the tart crust and it's eight minutes full.

degrees preheat the oven, first put in the lowest layer of the oven, 190 degrees for 15 minutes, 10Bake until the tart crust is layered.

11.Transfer to the middle layer at 220 degrees for 10 minutes.

12.Finally, go to the upper layer at 220 degrees for 1 minute, mainly for coloring.

13.The delicious baked egg tarts are baked.

Second, the method of Portuguese egg tart water.

Portuguese egg tart is a famous snack in Macao, the most authentic Portuguese egg tart has a soft and crispy taste, rich meat filling, and a rich milky egg aroma, sweet but not greasy. Here are three Portuguese egg tart water recipes, which you can refer to comprehensively.

Method 1. Ingredients: eggs, 110 ml milk, 10 grams of condensed milk, 18 grams of sugar, 100 grams of whipping cream.

1. Pour the whipping cream, milk and sugar into a large bowl and stir until the sugar is dissolved.

2. Beat the egg yolk into an egg mixture.

3. Pour in the milk and stir evenly into a tart liquid.

4. Sift the tart liquid to separate the small particles that are not stirred, and the egg tart liquid after sieving tastes better.

Practice 2. Ingredients: 100 grams of fresh cream, 85 grams of milk, 7 grams of cake flour, 30 grams of caster sugar, 2 egg yolks, 7 grams of condensed milk.

Method: 1. Put the fresh cream, milk, flour, condensed milk and sugar in a small pot, heat it over low heat, stir while heating, and remove it from the heat when the sugar is dissolved, and let it cool slightly.

2. Then add the egg yolk and stir well.

Method three. Ingredients: 210 grams of whipping cream, 165 grams of milk, 63 grams of caster sugar, 15 grams of low flour, 4 egg yolks, 20 grams of custard powder or 15 grams of condensed milk.

1. Pour all the sugar, whipping cream, milk and custard powder into a small pot and mix well into milk syrup, and heat over low heat until the sugar is completely dissolved.

2. Beat the egg yolk, let the boiled milk slurry cool slightly and pour it into the beaten egg yolk.

3. Finally, add low powder and mix well to make Portuguese egg tart water.

If you like to eat egg tarts or have children at home, you may wish to collect them first, and you can try it when you have time, after all, you can eat your own food, eat at ease.

Egg tart] Ingredients: tart skin, eggs, sugar, pure milk.

Detailed instructions] 1Prepare 2 eggs, 40 grams of sugar and 200 grams of pure milk, this is the amount of 12 egg tarts, if you like sweeter, you can prepare a little more sugar. Crack the eggs into a bowl, add 40 grams of sugar, stir constantly, and finally add 200 grams of milk, continue to stir, try to stir for a longer time, so that the sugar is fully dissolved.

After stirring, strain the egg mixture, or leave it unfiltered, depending on personal preference.

2.A baking tray is lined with a layer of tin foil and then topped with tart crusts, which are bought in the supermarket in our town and are usually found in pastry shops. Put the prepared egg mixture into the tart skin, don't fill it too much, usually 7-8 is full, if it is too full, it is likely to overflow when baking.

3.Preheat the oven, put the prepared tarts in it, and bake on top and bottom heat at 200 degrees for about 20-30 minutes. Because everyone's oven is different, the baking time will be a little different, you can adjust the baking time slightly according to the color of the tart, don't let the tart bake paste.

4.When it's time to bake, turn off the power and take out the baked egg tarts, a strong aroma comes out. Let the egg tart cool a little, you can start eating, the egg tart is crispy on the outside and tender on the inside, the texture and taste are really great, if you like to eat egg tarts, don't miss it.

A Tart Ingredients: 270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaked margarine (wrapped in, that is, vegetable butter), about 150 grams of water (gradually add according to the softness and hardness of the dough, do not pour it all at once).

b Egg tart water ingredients: 210 grams of fresh cream, 165 grams of milk, 15 grams of cake flour, 63 grams of caster sugar, 4 egg yolks, 15 grams of condensed milk (you can decide whether to put or not according to taste.) After the condensed milk is added, the milky taste of the egg tower water will be more fragrant. ）

How to make it.

Mix high and low flour, ghee, water and mix into a dough. Don't pour all the water into it at once, add it gradually, and adjust the softness and hardness of the dough with water, and knead it until the surface of the dough is smooth and even. Wrap the dough in plastic wrap and let loose for 20 minutes.

Wrap the flake Marqilin tightly with plastic film and beat it with a french pin to thinner the marqilin. In this way, Ma Qilin has good ductility. Don't open the plastic sheet, use a dough pressure stick to roll out Margilyn thinly.

After thinning, the softness and hardness of Ma Qilin should be basically the same as the hardness of the dough. Remove Margilyn and set aside.

Hit with a walking air.

Thin Marchilyn.

Place Margilyn in the middle of the dough sheet.

Fold the dough sheets on both sides to wrap Margarine. Then pinch one end to death.

From the pinched end, press the dough sheet from top to bottom with the palm of your hand. When you press the wild mountain to the lower end, pinch this end to death. Roll out the dough sheet in four folds like folding a quilt, gently tap the surface of the dough sheet with a dough pin, and then roll it out.

This is the first quadruple fold. Fold the dough with the opening facing outwards (as shown in the direction above), gently tap the surface of the dough sheet with a dough pin again, roll it out into a rectangle, and then fold it again. This is the second quadruple fold.

After four folds, wrap the dough tightly with plastic wrap and relax for 20 minutes.

Roll out the three-folded dough sheet again and roll it into a dough sheet with a thickness of 20 cm and a length of 35-40 cm. Use a wallpaper knife to cut off the excess edges for shaping.

Roll up the dough sheet starting from the longer side.

Wrap the rolled rolls in plastic wrap and let them cool in the refrigerator for 30 minutes to relax.

Cut the loose dough roll into slices with a knife about 1 cm thick.

Dip in flour, then place in an ungreased tower die with the flour side up. Use two thumbs to pinch it into a tower mold shape.

Moulding. How to make egg tart water: put the fresh cream, milk, condensed milk and sugar in a small pot, heat it over low heat, stir while heating, and remove it from the heat when the sugar is dissolved, and let it cool slightly; Add the egg yolks and stir well.

The basic raw materials for making egg tarts: egg tart skin, low-gluten flour, fresh cream, milk, egg yolk, white sugar, if you like what flavor you can add some ingredients such as raisins, dried mangoes, and even add salted egg yolks.

How to make an egg tart.

1.Prepare fresh fresh milk first.

2.Prepare three egg yolks and sprinkle.

3.Add sugar and cake break flour and toss.

4.Add the milk and stir.

5.Add whipped cream, 6Be sure to toss these things thoroughly.

7.Eventually, condensed milk is added.

8.Put the tossing ingredients into the tart crust and it's ready to go.

Degree heating electric oven, first put into the lowest layer of the electric oven, 190 degrees for 15 minutes, 10Bake until the tart crust cracks.

11.Go to the middle and upper floors 220 degrees, 10 minutes.

12.Finally, go to the top layer at 220 degrees for 1 minute, and the key is for coloring.

13.A delicious baked egg tart is complete.

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Ingredients: 2 eggs, 140 grams of milk, 120 grams of whipping cream, 120 grams of caster sugar, 25 grams of raisins, appropriate amount, 12 egg tart skins.

Questions. I would like to ask.

What is an egg tart crust?

Step 1 Prepare the materials: Step 2 Pour milk, whipping cream, eggs, and white sugar into the container, stir well (you can pour them together, or you can pour them separately and stir) Note: Stir them manually and evenly, don't over-stir Step 3 Filter the egg tart liquid with a sieve to taste better Step 4 Lay out the oil paper, put the egg tart skin, and put in an appropriate amount of raisins Note:

According to personal taste, add other fillings Step 5 Preheat the oven at 180 degrees for 10 minutes, bake at 180 degrees for 20 minutes Note: The oven is different, the baking temperature and time will be different, you need to control the time according to your own oven, and the tart fried noodles can be caramel color Step 6 The tart fried noodles can be baked when the caramel color appears.

Egg tart skin is an edible shell made of cake flour, cake flour, ghee (butter is also acceptable), maciferin, water, and egg tart molds.

The ingredients needed for egg tarts are eggs, milk, cream, sugar, cake flour, and tart crust. Egg tart is a Western-style pie made of egg pulp into a wide filling, egg tart can be divided into three categories, namely butter, puff pastry, Portuguese type, egg tart also contains protein, fat, dietary fiber, cholesterol and other nutrients. <

The materials needed for egg mat tart are eggs, milk, milk tart oil, sugar, low-gluten flour, and egg tart skin. Egg tart is a Western-style pie made of egg pulp, egg tart can be divided into three categories, namely butter, puff pastry, Portuguese type, egg tart also contains protein, fat, dietary fiber, cholesterol and other nutrients.

Ingredients: 10 egg tart wrappers + 200ml of pure milk + 5 eggs + appropriate amount of white sugar + appropriate amount of light cream;

Steps: 1. Spread the tray with grease separator paper and put the egg tart skin in turn to let it thaw naturally.

2. Next, prepare egg tart liquid, 200ml of pure milk, 5 eggs, an appropriate amount of white sugar, or an appropriate amount of whipping cream.

3. Pour the milk into the pot, add the white sugar, and slowly heat until the sugar is completely melted, then turn off the heat, be careful not to let the milk boil.

4. Use an egg separator to separate the egg yolk from the egg white, and beat them in turn with a hand mixer.

5. Pour the egg yolk liquid into the warm milk and stir well, then pour the egg white liquid into it in turn and stir well, and then filter it through a strainer more than three times, without bubbles, the egg tart liquid is ready, this amount can make about 18 egg tarts.

6. Turn on the oven and heat it up and down 200 degrees, turn on the circulating air function and preheat it for 10 minutes, and at the same time preheat the oven, put the egg tart liquid into the egg tart skin in turn, and it will be nine minutes full.

7. Put the baking tray with the egg tarts in the middle of the oven at a temperature of 200 degrees for 25 minutes.

8. The egg tart is freshly baked!

Cantonese egg tart, also known as Cantonese egg cup and Cantonese egg tart, etc. Cantonese egg tart originated in 1920, in order to attract customers, major department stores in Guangzhou would ask the chef of the department store to design a "weekly dess" every week to attract customers, Cantonese egg tart is a product of this period, and gradually became a part of Guangzhou refreshment.

Raw material for egg tarts. Ingredients: a piece of puff pastry.

Ingredients: coconut milk, milk powder, condensed milk, custard powder, eggs, honey.

Seasoning: sugar, salt.

Process. Make a round puff pastry, pinch it into an egg cup mold, adjust the Cantonese egg tart water, pour it into the mold, bake it, and produce it.

Concrete production. Coconut milk, milk powder, condensed milk, salt, eggs, honey are poured into a small basin and mixed thoroughly, poured water, sugar, custard powder and sifted evenly to form Cantonese egg tart water. Take out the rolled crispy key skin from the refrigerator, slightly thaw it and press it into a round skin with a mold, pinch it into the chrysanthemum pot respectively, pinch it well, pour in the tart water (only 2 3 full) and put it into the baking tray, and bake it for 20 minutes at 156 degrees on the top and 145 degrees on the bottom of the fire.

Features: The skin is crispy and loose, the filling is tender and fragrant, and the nutrition is rich.

The key to making egg tarts.

1) Mix the egg tart liquid thoroughly;

2) After the skin is pinched into the chrysanthemum cup, keep the edge of the puff pastry slightly higher than the edge of the cup;

3) When pouring the egg tart liquid, it should not be poured between the pot and the puff pastry, otherwise the finished product will not be easy to mold;

4) The baking time should not be too long, and the temperature should not be too high.

Variety changes: The similar method of Cantonese egg tart can be used for fruit fresh milk cups, fruit paste cups, etc.