Hello everyone, I am Xiao Gao. Today we will make Portuguese egg tarts.
The video has three parts: egg tart puff pastry, traditional egg filling, and reduced sugar egg filling.
Two things you need to pay attention when making puff pastry. First, don't use flour that is strong in gluten.
If the gluten is too tight, it is hard to roll and pastry.
Besides when baking, the puff pastry will shrink and cause egg filling leak outside the shell.
If your flour is a bit strong in gluten, substitute a half with cake flour/pastry flour.
Or, have a little patience, and give the dough more time to relax the gluten.
Second, with a slightly stiffer dough, the layers will be show clearly after baking.
But It is easier to roll out a softer dough.
You can adjust the amount of water according to the flour you use.
I used a slightly stiffer dough.
Resting for 15 minutes after you knead it into a ball.
15 minutes later, knead a few times to smooth the dough.
Rest the dough again for an hour to completely relax the gluten.
When the dough is almost ready, prepare the butter.
Cold butter from the refrigerator. Cut into slices.
Fold the parchment paper into a square first.
Spread the butter in the square.
It is easier to roll it with a thicker rolling pin.
After rolling it out, put it in the refrigerator.
Take out the dough.
Roll out the four corners.
Roll out into a square.
Put the butter on top to compare the size. Just right.
Lay the butter on the dough. Adjust position. Remove the baking paper.
Fold up the four corners and wrap the butter.
Make sure to press out the air.
Sprinkle with dry flour.
Continue to roll long.
Find the midpoint, fold both sides in.
and then fold it up again.
If your dough can still be rolled out, if your butter hasn’t melted, continue.
Otherwise, put it in the refrigerator for 20 minutes.
Roll out a long strip shape.
Repeat. Find the midpoint, fold both sides in first, and then fold it up again.
Chill in the refrigerator for 30 minutes.
After 30 minutes, roll out the dough thinly.
Roll out a rectangular shape. Thin the bottom edge.
Dip a little water on your hand and sprinkle it on. Water can make the dough tightly bound.
Then roll it up from one side.
Wrap with plastic and refrigerate for more than half an hour or overnight.
After 30 minutes. Take out the dough.
Divide equally first. Divide the half into three.
Continue to divide it into thirds. A total of 18 small doughs were cut out.
On the cross section you can see its layers in circles.
Take a small dough. Put it in the mold.
Press a hole in the middle with your thumb, and then push the dough to the sides.
You see, its layers are kept in a circle on the top.
Then use your thumb to thin the bottom center.
Next, your thumbs push the dough away from the center.
Then press the side, push the dough up.
Its bottom is quite thin, so that it will not have a chewy bottom after baking.
The edge is slightly higher than the egg tart mold.
Whether the egg tart shells are chilled, frozen, or at room temperature, it does not make a big difference when baking.
If you don't bake them right away, you can freeze it, and use it whenever you want.
Let's make the egg filling. Let's look at a traditional recipe first.
Water, sugar, a stick of cinnamon, and two slices of lemon peel.
Bring the water to a boil, and turn off the heat when all the sugar has melted.
Another pot, flour, cornstarch, milk.
Stir well first.
Then turn on the low heat, while stirring constantly.
Turn off the heat when it is thickened.
Pour the syrup in portions.
Stir well and then pour again.
After stirring everything well, add the egg yolks.
Continue to stir.
Sift.
Below the sieve is a measuring cup with a spout.
After the oven reached the desired temperature, pour the egg filling into the tart. 80% full.
The egg filling is calculated to fill 18 tarts.
Put it in the preheated oven. Bake at 500°F for a total of 12-13 minutes.
Turn the baking tray once when it has been baked for ten minutes to make the color more even.
After baking, you can see more beautiful burnt spots.
Let it cool slightly, and take a look at an egg tart crust.
The layers on the crust are clearly shown.
The bottom crust is nicely browned and very crispy.
We will see the egg filling together with the reduced egg filling recipe.
Now let’s look at the reduced sugar egg filling recipe.
Milk, heavy cream, sugar, three egg yolks, one egg.
If you don't put in flour or starch, you don't need to heat it.
Stir until the sugar is melted.
Use the back of the spoon to slide the bottom of the bowl to see if all the sugar has melted.
Sift into a measuring cup.
The recipe for this egg filling is also calculated for 18 tarts.
The same temperature and the same time. Turn the baking tray once in the middle.
The oven temperature is high, it is easy to bake burnt spots.
Let it cool, then compare egg fillings.
The left is the traditional recipe, and the right is the reduced sugar recipe.
Cut open and look inside. When the knife was cutting down, you can tell the crusts of both tarts were very crispy.
You can see that the sugar-reduced recipe on the right is more tender and smoother.
The sugar reduced recipe are not so sweet.
And because the fat was brought in by the heavy cream, the egg filling tastes richer in the reduced sugar recipe.
However, the traditional egg filling recipe use flour and starch, which can lock in water.
As a result, the crust can remain crispy for a longer time.
In the reduced sugar recipe, the water content is high, and the crust will absorb the water become soggy.
If you use a reduced sugar recipe, eat the tarts as soon as possible after they are baked.
I’m Xiao Gao Jie, thank you for watching and hope you will enjoy egg tart making!