Finally got my hands on egg tarts
Since my village can't buy delicious Portuguese egg tarts, most of them are Hong Kong-style, so I continue to develop my new skills and make egg tarts by myself!
First of all, I searched for various recipes on the Internet, and finally I chose a whole egg recipe to try on [Lower Kitchen], because if I use egg yolks I really don't know what to do with the rest of the egg whites, but I didn't expect it to be very successful, so I haven't changed it since, and have been using this recipe all the time.
I found a problem after finding the recipe. Most of the recipes are domestic, and they all use ready-made tapas, but I don't sell them here. Yes! Then, I asked my friends who are experts in baking for advice, and my friends sent me a coup. I can use the puff pastry sold in the supermarket instead. Egg tart skin, so, I ran to target and bought it. It looks like this:
General supermarkets sell them. When I opened them, there were two of them. I used my daughter's water cup to snap out a round shape⭕️One can do9. However, there is a problem that needs to be paid attention to when using this leather, that is, the lessons learned after my first failure, that is, after deducting the circle, I need to roll it out a little, and then put it into the mold and press it with my fingers. Otherwise, the test will be very fluffy and fly like an atomic bomb😂😂
Then adjust the tower water, the required raw materials are as follows:
I buy whipping creamheavy whipping cream , the condensed milk bought issweetened condensed milk, as shown below:
Then you can do it, I will take a screenshot of the steps, it is very simple.
Then go into the oven, and the temperature in Fahrenheit is about 430Bake 15-20minutes, the surface can be colored to your liking, and the time can be increased or decreased according to the quantity.
I like this recipe very much, no need to add low flour, no need to separate eggs, no need to sieve, absolutely simple and delicious! 😋
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终于对蛋挞下手了
由于我村买不到好吃的葡式蛋挞，港式的居多，我就继续开发自己的新技能，自己做蛋挞！
首先在网上搜各种方子，最终我在【下厨房】上选择了一款全蛋款的配方试试，因为如果用蛋黄款实在不知道剩下的蛋白干点啥了，没想到很成功，所以后来我就没有再改过，一直都在用这个配方。
找到配方后就发现一个问题，大部分配方都是国内的，都用的现成的买来的塔皮，可是，我这木有卖的啊！然后，我就跟烘焙高手的朋友请教，朋友给我发来妙招，用超市卖的puff pastry可以代替蛋挞皮，于是乎，我就跑去target买了，长相如下：
一般超市都有卖的，打开里面有两张，我用女儿的水杯扣出来一个圆形⭕️一张可以做9个。但是用这个皮做的时候需要注意一个问题，也就是我第一次失败后总结的经验教训，就是扣下来圆形后要稍微擀一下，然后放进模具里一圈用手指按一圈，要不然考完会非常蓬松像原子弹一样飞起来😂😂
然后调塔水，需要的原料如下：
淡奶油我买的就我heavy whipping cream，炼乳买的是sweetened condensed milk，如下图：
然后就可以做了，步骤我就截图了，很简单。
然后进烤箱，换算成华氏温度大概为430度烤15-20分钟，表面上色到喜欢的程度即可，时间也根据数量增减。
这个配方我很喜欢，不需要加低粉，不需要分蛋，不需要过筛，绝对简单好吃哦！😋
