How many minutes does it take to bake an egg tart? How many minutes do tarts need to be baked

15-20 minutes or so.

Generally speaking, it needs to be baked in the oven at 200 degrees Celsius for about 20 minutes.

Stir the eggs before baking the tart and stir the eggs just right, without over-stirring. If you feel too sweet when baking, you can add less sugar. Preheat the oven and after the preheating is complete, you can put the tarts in the oven and bake.

This mainly depends on whether it is a small oven or a large oven, if it is a small oven, considering that the temperature is not very uniform, you can set 180 degrees, up and down the fire mode, the time is 15 minutes to 20 minutes, and there is a very important factor to consider, that is, it is best to have a gap between the tart skin to facilitate air intake. If it is a large oven, set it to 190 degrees Celsius, add fan convection mode up and down, and it will take about 15 minutes. After all, large built-in ovens generally have a convection fan, which is used to circulate the air in the inner cavity and make the food heat more evenly.

In the first way to make an egg tart, stir the whipping cream, milk, and sugar well, heat until the sugar is completely melted, and add the egg yolk after cooling. Add the low-gluten flour and stir well. Pour the tart water into the tart crust until it is 7 minutes full.

Place in a baking tray and place in an oven that is about hot. Bake in the oven at 210°C for 25 minutes.

In the second way to make an egg tart, put the milk, condensed milk, and sugar in the same container, stir well, and heat until the sugar is completely dissolved. After cooling, add the egg yolk and stir well, and the tart water is complete. Pour the tart water into the tart crust without filling it full to prevent it from spilling out when heated.

Put it in the oven (200 °C) and bake for about 20 minutes.

One tart is equivalent to eating a bowl of rice. Crispy and soft, it is easy to take two or three bites of a Portuguese egg tart, the average calorie of each is about 300 calories, and the calories of an ordinary bowl of rice are 280 calories, so you eat a Portuguese egg tart has more than a bowl of rice calories, if you weigh about 60 kilograms, eat three egg tarts in 5 minutes, you have to jog for an hour to consume these calories. There is more fat and more unsaturated fatty acids, but egg tarts are different from rice, rice mainly comes from carbohydrates, while egg tarts come from more than 60% fat, although the calories of the two are about the same, you eat a lot of oil, and you will not feel full right away, it will make you bite after bite.

And among these fats, saturated fatty acids account for 56%, and experts recommend a diet to prevent cardiovascular diseases - fat accounts for less than 30% of the total calories, and saturated fatty acids do not exceed one-third, so the composition of egg tarts is very bad for cardiovascular health. As the saying goes, eat less and taste more. Few people can resist the deliciousness of egg tarts, so you have to keep your senses in mind and remember:

Until the end of the season, the aftertaste is endless.

Preheat the oven at 220 degrees for 10 minutes, then fill the tart water into the tart crust for 8 minutes, and bake the baking tray at 220 degrees for 20 minutes until it is colored.

Ultra-detailed decomposition steps - Portuguese egg tarts:

Ingredients: Tart crust: 135 grams of low-gluten flour, 15 grams of high-gluten flour, 20 grams of ghee (butter is also acceptable), 125 grams of margarine, 75 grams of water.

Tart water: 180 grams of milk, 10 grams of cake flour, 2 egg yolks, 30 grams of sugar, 1 spoon of condensed milk.

Method: tart water:

1. Pour all the low powder, sugar, milk and condensed milk 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 syrup cool slightly and pour it into the beaten egg yolk, mix well to make tart water.

Tart crust: 1. Pour the ingredients other than the margisin into a large container, add water little by little, and form a smooth dough as soft as an earlobe, then wrap it in plastic wrap and relax for 30 minutes.

2. Put the margion in a plastic bag or between 2 layers of plastic wrap, flatten it with a rolling pin, or cut it into slices with a knife and roll it out again to form a square sheet about 5 mm thick.

3. Roll out the loose dough into a dough as wide as the marqirin, 3 times as long, put the marqirinch in the middle of the dough, fold the dough on both sides to the middle, wrap the marqirine completely and pinch the edges.

4. Rotate the dough wrapped in margisin 90 degrees, then roll it thinner with a rolling pin, and start to fold the quilt for the first time, that is, fold the upper and lower edges in half in half, and then fold the two ends in half, fold them into a quilt and wrap them in plastic wrap and put them in the refrigerator for 20 minutes.

5. After taking out the dough, flatten and roll it into a square dough, start to fold the quilt for the second time according to the method in step 4, and then wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.

Fold it into a quilt and wrap it in plastic wrap and put it in the refrigerator for 20 minutes.

5. After taking out the dough, flatten and roll it into a square dough, start to fold the quilt for the second time according to the method in step 4, and then wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.

Fold it into a quilt and wrap it in plastic wrap and put it in the refrigerator for 20 minutes.

5. After taking out the dough, flatten and roll it into a square dough, start to fold the quilt for the second time according to the method in step 4, and then wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.

Fold it into a quilt and wrap it in plastic wrap and put it in the refrigerator for 20 minutes.

5. After taking out the dough, flatten and roll it into a square dough, start to fold the quilt for the second time according to the method in step 4, and then wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.

7. After taking it out, flatten the quilt, roll it out into a square dough, then roll it up, divide the rolled noodles into 12 equal parts, and roll each equal part into a dough slightly larger than the mold mouth.

8. Sprinkle flour into the mold and pour out the excess flour after smoothing it evenly, and put the rolled dough into the mold and press it lightly to make it welt.

9. Preheat the oven at 220 degrees for 10 minutes, then put the tart water into the tart crust for 8 minutes, and bake the baking tray at 220 degrees in the middle for 20 minutes until it is colored.

The egg tart is generally baked at 220 degrees for about 20 minutes, but the oven needs to be preheated at 200 degrees for 2 minutes. The specific needs to be distinguished according to the taste of the egg tart:

1. If Sen Minbi makes ordinary egg tarts, preheat the oven at 200 degrees for 2 minutes, and bake the egg tarts at 220 degrees in the middle for 20 minutes. Because there is no requirement for the bottom tart skin to be crispy, only the upper and lower layers of the egg tart need to be baked until fully cooked and the surface is slightly charred, so the egg tart only needs to be put in the middle layer and bake at 220 degrees for 20 minutes.

2. If you are making puff pastry egg tarts, preheat the oven at 200 degrees for 2 minutes, bake the egg tarts at 220 degrees for 15 minutes, and then bake them for 10 minutes.

Because the puff pastry egg tart needs the bottom tart crust to bake the crispy, so you need to bake the egg tart in the middle and lower layers first, and bake it for 15 minutes until the bottom is fully cooked and slightly crispy, but at this time, the upper layer of the egg tart is not cooked thoroughly because it is not heated to the lower layer, so it needs to continue to bake in the middle and upper layer for 10 minutes so that the upper layer of egg liquid is also roasted slightly yellow, and the crispy and delicious puff pastry egg tart is ready.

Hello! How long the tart needs to be baked depends on the roasting temperature.

The higher the baking temperature, the shorter the time required. Collapse.

If the oven is set to 180 degrees, the tarts need to be baked for 15-20 minutes.

If the oven is set to 190 degrees, the tart pie will need to be baked for about 15 minutes.

It takes about 20 to 30 minutes to bake the tarts better.

It takes about an hour or so to be undercooked.

About 15 minutes. The time to bake the tart is related to factors such as the size of the tart, the model of the oven, the temperature at which it is preheated, and so on. If you choose a large oven, the temperature is set at about 190 degrees, and the mode of roasting up and down the fire can be baked in 15 minutes, and the egg tarts must be preheated for 10 minutes in advance before baking.

In addition, it can be judged by looking at the color and shape of the tart in the oven, when the tart is baked golden brown.

Calories of the tartThe calories of an egg tart are equivalent to a bowl of rice that we usually eat, on average, it has about 300 calories, while the calories of an ordinary bowl of rice are 280 calories, so when we finish eating three egg tarts, these calories can only be consumed after jogging for an hour or so.

And there is a big difference between eating round and quiet rice and eating egg tarts, most of the calories in rice come from carbohydrates, so it is easy to feel full, and the hot mountain oak content of egg tarts is mainly ** fat, so the more you eat, the more you want to eat. It is recommended to control a certain amount of egg tarts when eating, so as to satisfy the appetite and ensure good health. Tangerine pomace.

Normally, it takes four minutes for medium fire.

Egg tart (imitation egg tart), known as egg tart in Taiwan, tart is the transliteration of the English "manuscript liquid tart", which means pie with exposed filling; The egg tart is a "tart" filled with egg milk.

Method: 1. Soften 40 grams of butter at room temperature, mix it with low-gluten flour, high-gluten flour, sugar, salt and water to knead it into a smooth dough. Refrigerate for 20 minutes.

2. Press 180g of butter into thin slices with a rolling pin and refrigerate until firm.

3. Mix the whipped cream with the milk, add caster sugar and condensed milk, heat and stir until the sugar is dissolved. After cooling, add the egg yolk and cake flour and stir well to make an "egg tart liquid".

4. Roll out the dough into a rectangle, put the butter sheet in the middle of the rectangular dough sheet, and then flip over a section of the rectangular dough sheet and cover it with butter; Fold the other end over as well, crushing both ends to death. In this way, the butter is completely encased in the dough.

5. Turn the dough sheet over, close face down, roll out the rectangle again with a rolling pin, roll it out well and put it in the refrigerator for 20 minutes. Repeat three times.

6. After the puff pastry is ready, roll it into thin slices with a thickness of about 10; Roll the dough along one side; The dough key is rolled into a cylindrical shape; Cut it with a knife into small pieces about 1 cm thick.

7. Dip a small agent in flour on both sides of the flour, knead it into a ball, and put it in the egg tart mold; Use your thumb to pinch the agent into a tower mold shape and let it stand for 20 minutes;

8. Pour in the egg tart liquid and fill it for seven minutes;

9. Put the prepared raw egg tart in the microwave oven for 4 minutes, and you're done!

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.

Hello, the egg tart can be baked for about 25 minutes, the oven baked egg tart is generally placed in the middle of the oven, the temperature is set to 230 degrees, the upper tube and the lower tube can be baked together for about 25 minutes, and the egg tart skin is a little golden brown. The baked egg tart needs to be heated at the same time, so that not only the egg tart liquid can mature quickly, but the egg tart skin can also be slowly crispened at the same time, and the taste will be better.

200 degrees in the oven, 20-25 minutes.

1 Stir the whipping cream, milk and sugar well, heat until the sugar is completely melted, let cool and add the egg yolk;

2 Add the low-gluten flour and stir well (egg tart water is complete);

3 Pour the prepared tart water into the tart skin until it is 7 minutes full;

4 Place in a baking tray in an oven about hot. Bake in the oven 200 for 20-25 minutes.