Material: (12)? Bachelor of medicine
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Oil skin material: ru
High gluten flour 45gO[ULO7]
45g of low-gluten flour
About 2 tablespoons of shortening (the measuring spoon is flat, not too much) z:} v.
20g powdered sugar &; @
Water 40ccjUD:=Z
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Crispy material: t
Low gluten flour130 gr&; G~3~
Butter 3 1/2 tablespoons 23
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Egg tower water material: U^u`c
Evaporated milk180g | cbfl
Water 180gzq
Sugar180g
Whole egg 2 10/0g (about 3 large) SgmHf
Egg yolk 40g (about 2 large ones) xWHg.
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Exercise: *
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1. Making egg tower water: put milk and water into a small pot to boil, add sugar, stir until dissolved, remove from the fire, add whole eggs and yolk, mix well and filter for later use. */F & amp； 4q
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2. Making oil skin: put all the oil skin materials into a bowl, knead them into a ball, and knead them repeatedly on the chopping board until the surface is smooth and a little stiff. Cover the dough with plastic wrap and relax for 10 minutes. electric vehicle
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3. At this time, you can make cakes: put the cake materials into a bowl and mix them, and knead them repeatedly until they are lumpy and smooth. You may feel very dry at first, so don't add your own materials. Be patient. Knead for a long time, it will naturally become even and slowly form a ball. )Z:uB7
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4. Cut the oil skin and pastry into 12 equal parts. Take an oil skin, put it in a pastry, wrap it, knead it slowly with your fingers, gently press it with your palm, and then roll it out from the center to the front and back with a rolling pin to make it grow into a sheet, as shown in Figure 4yn.
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5. Then roll it up gently, as shown in figure (after making a small piece of paper like 12, start the next step) G*B/\9.
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6. Turn the dough in the opposite direction, repeat the previous step, gently flatten it, roll it out, and then roll it up, as shown in the following two figures: L
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7. Then flatten the rolled dough and roll it into a round sheet (larger than the tower die. It is rolled very thin and can be spread in the tower mold. Pinch taping is a labor-intensive step. If you don't pay attention to beauty, put away the edge and pinch the top of the egg tower to a certain thickness. The extra side skin of the tower mold can pinch some lace. For the pinch method of lace, please refer to the lace folding method I posted before to make leek boxes. If you are too lazy to fold the lace, pinch the edge tightly and close it. 5 # girl
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8. After the taping is finalized, pour the water from the egg tower into the taping, and it will be full in about 8-9 minutes. Don't be too full, because the dough will thicken, so the water from the egg tower will overflow. Bake in an oven preheated to 350 degrees Fahrenheit for 20-25 minutes. BdoV
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PS。 There should be no bubbles in the egg tower cut above, because I just took it to microwave for heating. It's too hot and the filling of the egg tower is bubbling. You can see it's crisp and delicious! ! V
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* * Freshman cheat sheet: n? 0 & ltu)
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1 cup =240cc[ 1vc:6]
1 spoon = 1 spoon = 15cc, d |
1 spoon = 1 teaspoon = 5c2c2pm
Baking powder = baking powder (some recipes are converted into baking powder or baking powder for making cakes) +a0]
Yeast = yeast (used to make dough) 3=kq
High gluten flour = bread flower/strongflower WB
Low gluten flour = cake flour
Universal flour: gluten is between the two, and it can be replaced by medium gluten flour. V^U[]9
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Taiwan-made (ancient) weight: 1 kg = 16 two =600g (when using Taiwan-Hong Kong recipes, it should be converted according to this) z,
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If there is anything unfinished, please refer to the following website: M>Y.
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Kezhan (Claire's pastry shop). tw/2
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Half a glass of water, half a cup of sugar, one third of milk and four eggs (one cup = 1 cup = 250ml).
1. Beat the eggs first, add sugar water and milk, and then beat them well.
2. Let the egg liquid stand for 15 minutes (to remove bubbles), and scoop the liquid into the crispy skin with a small spoon (take the crispy skin out of the refrigerator, let it stand for 5 minutes and then add the egg liquid) (Note: do not scoop bubbles. Scoop for only 9 minutes, it will overflow after heating).
3. Tart shells are available in the food base. In the frozen food section, a box (12 pieces) costs $3.
4. Add the oven (preheat the oven to 450F before adding), bake at 450 F 10 minute, and bake at 375 F 10 minute.
5. After a little cooling, remove the aluminum bowl under the shell and make a delicious egg tower.
Tips:
1. Sugar can be added less, but not more. This weight is already very sweet.
2. Take it out immediately after the time is over, so the skin will be brittle.
3. The plate is placed in the middle of the oven. If it is too high, the color of the egg liquid is easy to darken, and if it is too low, the crispy skin is easy to paste. It is best to put 12 pieces at a time.
It's best to take the eggs out of the refrigerator and cook them before they get cold, otherwise it's not easy to beat them evenly.
You'd better use a blender, or you'll be too tired.
6. Add water and milk in strict accordance with the formula.
It's delicious, but it feels a little pale, because all the Portuguese egg tarts I used to eat have a very sweet burnt skin on their surfaces. Would it be better to try to add less water and two more eggs next time?
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-Girls love it.-Make an egg tower
Making of egg tower
Raw materials: flour 500g, vegetable oil 100g, eggs (4) 300g, sugar 100g and water 200g.
Production method:
1, make water-oil noodles: 1 catty of noodles, 2 ounces of oil and 4 ounces of water (the water temperature is 60 degrees, and it needs to be soaked for half an hour).
2. Make dry oil noodles: mix one catty of noodles with half a catty of oil (wake up for half an hour).
3. Making crispy noodles: (1) Put the dry oil cake in the oil surface.
(2) Roll the wrapped cake into a rectangle, and then fold it in half and fold it in three. Do it again, then roll it into a rectangle, roll it (tightly), cut it and roll it into skin.
4. Wash the mold for making the egg tower, stick the rolled skin in the mold, and remove the extra noodles.
5. Making sugar egg water: pour 300g eggs (4 eggs), 100g sugar and 200g water into a container and stir evenly.
6. Pour the beaten sugar and egg water into the mold.
7. Preheat the oven and bake at about 220 degrees. Bake for 30 minutes.
8. If there is no oven, you can use a microwave oven with barbecue. The method is the same.