Portuguese egg tarts comparable to KFC

Egg tarts originating in Portugal have a history of more than 200 years. They were first sold by a pair of sisters in Lisbon at a pastry shop in a monastery. They are now one of the most popular snacks in the world. They have various versions, such as Portuguese egg tarts in Macau and Portuguese egg tarts in Hong Kong. When it comes to Portuguese egg tarts, it is natural to mention the star product of KCF, Portuguese egg tarts. I remember that when I first ate it, I didnt touch many desserts. The crisp tarts, the full flavor of eggs and the high sense of instant entrance are also one of the desserts I would like to indulge in. After experimenting with innumerable recipes of tart skin and egg juice, I finally developed a super amazing combination. Although tart skin is a bit difficult to make, it can be frozen in the refrigerator for half a year, and can be used with a little thawing every time it is used. Action is better than action. Lets try it. The formula can be used for about 10 to 11 egg tarts.

Operational steps

1 Pour the cream, sugar, a pinch of salt, vanilla essence and milk into a small pot and heat until the sugar dissolves. Do not boil the liquid. Remove the pan from the fire, cover the pan and put aside until it is slightly cooled.
2 Sift corn starch into egg yolk.
3 Beat till slightly white.
4 Put the egg yolk beaten to the slightly hairy protein into the milk of the first step and stir well.
5 Sift the milk through a sieve and let it cool completely. This is an important step. Removing egg tarts will make them more tender to eat.
6 Preheat oven to 200 C. Remove the crispy skin from the refrigeratory room, spread it on a clean surface and roll out a strip of cake. Crisp method: http://mp.weixin.qqq.com/s?_biz=MzI2MjA5ODk5NA=&mid=401554807&idx=2&sn=a121231b96caf09c5b0a450c7656 Rd
7 Start with the long side and roll it into a long cylindrical shape as shown.
8 Then cut the cylinder into blocks about 2-2.5 cm wide.
9 Roll the screw upward to form a thin circle about twice the volume of the egg tart mould.
10 As shown in the figure, the rolled crisp skin is placed in the mould and pressed into the mould to ensure that there is no air between the crisp skin and the mould. Pour the cooled eggs evenly at two-thirds of each tart.
11 Bake in an oven preheated to 200 for 10 minutes, then lower the oven temperature to 190 and continue baking for 15 to 20 minutes or until the tart skin turns caramel. Take it out and put it aside for cooling.
12 Is the pattern at the bottom beautiful?
13 Lets eat while its warm.
14 In order to share the convenience and warmth of high-quality recipes, I once again opened a Wechat Public Number (Mayfang Cuisine). Welcome your enthusiastic attention! All the recipes are my original and repeated experiments, please rest assured that you use them.

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