Yesterday's hot search was "The correct pronunciation of egg tart is egg tà". All right.... Let's make a very simple egg tà today.
It was extra simple but exceptionally tasty. It's no joke to be 100% successful.
Egg tart skin is not mille-feuille puff pastry, so it doesn't have many layers like the Portuguese egg tarts we usually eat. But the tart is also very, very crispy.
Of course, the tart liquid must be tender and delicious.
If you don't like purple potatoes, switch to honey red beans or put a small piece of durian meat or jam at the bottom to make an egg tart for other flavors. Or just make the original taste is delicious.
Kids will love this tart. It's also great for kids to make it (let the kids pinch the egg tart and see how well they can knead it!). ）。
【Purple potato tart】(10 pieces)
Egg tart skin: 125 g of low gluten flour, 1 egg yolk, 70 g of butter, 30 g of caster sugar, 15 g of milk.
Egg tart solution: light cream 110 g, milk 80 g, 1 whole egg, 1 egg yolk, 40 g powdered sugar, 1 small purple potato.
Production process:
1: First make egg tart skin. Cut the butter into small pieces and soften thoroughly (after the softened butter, a light poke with your finger can poke out a hole. If the butter is not completely softened, there may be a splash or a cluster on the head of the beaten egg when it is sent).
2: Add butter to fine granulated sugar and beat until fluffy, then add egg yolks and continue to whisk until fully fused, finally add milk and beat evenly, and finally get the butter as shown in the picture.
3: Sift the low gluten flour and sift into the butter. Mix well with a spatula so that the flour and butter are well mixed to form a dough.
4: Divide the dough evenly into 10 parts. Each small portion of dough is rounded in the hand.
5: Put the round small dough into the egg tart mold (the mold does not need to be brushed with oil), and use two thumbs to knead the dough into the shape of a suitable egg tart mold, so that the bottom of the egg tart is ready. Set aside the base of the finished tart and set aside (leave on for more than 30 minutes).
★ When pinching, pay attention to the thickness to be even, the most common mistake is to pinch the bottom very thick and the surrounding area is thin. Try to ensure that the bottom and edge are the same thickness.
★ The edge of the tart skin can be slightly higher than the edge of the mold, not too much higher.
6. Then you can prepare the egg tart liquid. Purple potatoes are processed first. After washing and peeling the purple potatoes, cut them into small pieces.
7: Put in a steamer and steam on high heat for 15 minutes, steam the purple potatoes to soften. Then remove from the steamer and set aside.
8: In a large bowl, pour whole eggs (whole raw eggs), 1 raw egg yolk, powdered sugar. After whipping well with a hand-held whisk, add milk and light cream and whisk thoroughly.
9, the resulting mixed liquid sieved, the egg tart liquid is ready.
10: Put 2 small pieces of steamed purple potatoes in an egg tart bottom.
11: Then pour in the egg tart solution. 9 out of 10. Place in a preheated oven on 200 °C and bake for 15-18 minutes until the tart liquid is completely solidified and bulging, and the tart skin is golden brown before baking (please adjust the baking temperature and time according to the actual situation of the oven).
The egg tart liquid will solidify and bulge high during baking, and will fall back when it comes out of the oven