Health benefits
Butter: low protein
Ingredients
Low powder ( 115g ) | High powder ( 10g ) |
Butter ( 20g ) | Water ( 55 grams ) |
Powdered sugar ( 3 grams ) | Wrap in butter ( 70g ) |
Salt ( Adequate amount (about one gram) ) |
How to make Portuguese egg tart crust
1.Prepare the required ingredients.Tools required: silicone mat, rolling pin, plastic wrap, small plastic bag, mixing basin, weighing device
2.After mixing low flour, high flour and powdered sugar, add liquefied butter and 50 grams of water and knead into a ball.Do not add water all at once.Add it as appropriate according to the dryness and wetness of the dough after the dough is formed.
3. Knead into a smooth dough and wrap it in plastic wrap for 30 minutes to proof..This process allows the dough to fully absorb oil and water, giving the dough a certain degree of toughness, making it easier to roll it out repeatedly later.
4. Wrap the butter in a small plastic bag, beat it with a rolling pin and roll it into proportions Place half of the slightly larger slices in a plastic bag and place in the refrigerator.
5. Roll out the proofed dough to about three times the size of the butter slices used for wrapping.times.
6. Cover the butter pieces with the extra dough pieces on the left and right sides.
7. After sealing the junction of the dough pieces, press gently from the middle to both ends with your hands., after removing the air wrapped in the dough from both sides, seal both ends tightly.
8. Roll it out slightly and fold the two ends in half towards the middle.
9. After folding, fold it in half again (this step is actually the same as folding a quilt) ?) Then wrap it in plastic wrap and refrigerate for at least 20 minutes.This is the first 40% off.In addition to this time, we will do two more 40% off.After every fourth fold, place it in the refrigerator for at least 20 minutes to ensure that the dough is fully relaxed and the butter is solidified before proceeding with the next step!
10.Second 60% off
11.After the third 40% discount, you can already see the color of butter.
12. Roll the dough that has been folded three times into a rectangular sheet of about 24cm, and then roll it Start, and the puff pastry of the Portuguese egg tart is ready.The prepared puff pastry should be wrapped in plastic wrap and refrigerated for half an hour before being taken out and cut into sections to make egg tarts.
13.Look at the slightly hard cut surface when refrigerated, the butter layer and the topping layer are relatively distinct.If you can do this, congratulations! This is a success! If you don’t believe it, try baking an egg tart??
When making mille-feuille pastry, I would like to say there are three key points: first, patience, second, perseverance, and third, gentleness.Whether it is repeated rolling and folding, or emergencies such as oil leakage in the middle, having these three points at this time can help us persevere until the end!
When the weather is warm or hot, the dough should be chilled in the refrigerator to rest.This way the butter won't melt too quickly when you start rolling it in.
Oil leaks happen from time to time, so don’t be nervous.Use the flour prepared in advance to make hand powder, spread it on the oil leakage area and press it lightly.Another cause of oil leakage is melted butter.Therefore, when using low powder to repair leaks, you should put it in the refrigerator in time to solidify the wrapped butter.Especially when the weather is hot, the number of times we need to refrigerate is not just the relaxation time after folding.Once we find that the butter has melted, we must refrigerate it in time, and repeat this process.Fold it into quarters three times until it forms a roll.
Wrap the finished tart shell with plastic wrap and store it in the refrigerator for about a week.If you put it in the freezer, it can last for a month.When you need to make egg tarts, take them out in advance and leave them at room temperature before making them.
Finally, I am a newbie too! Welcome everyone’s guidance and suggestions? I will work hard and pursue better!
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