Can egg tarts be steamed?

Most people who eat egg tarts know that they are baked in the oven, so they wonder whether egg tarts can be steamed. Of course, egg tarts can be steamed, but the main reason is that baked egg tarts will have a crispier appearance and taste better when bitten. They are also easier to make. As for steamed egg tarts, Portuguese egg tarts are one of them. The method of making them is no different from others, except that they are steamed at the end. The texture is soft and glutinous, similar to cake.

This egg yolk yogurt tart is crispy and cold, more refreshing and sweeter than the hot egg tart.

Material:

100g flour, 100g egg yolk, 30g sugar, 30g butter, 300g plain yogurt, 1 spoon of concentrated lemon juice, 4 spoons of jam;

practice:

1. Mix flour, egg yolk, sugar and butter;

2. Spread the mixture into the baking pan with a spoon, preheat the oven to 200 degrees, bake for 15 minutes, remove from the pan and let cool;

3. Mix yogurt with concentrated lemon juice;

4. Pour the yogurt into the cooled tart crust and drizzle with 1 spoon of jam. The yogurt tart is ready.

5. Take a bite, it’s refreshing and sweet.

Egg tart (simple version)

2008-11-20 8:58:44

FireworksBlog

This is an original blog authorized by Food China. No reproduction or excerpting is allowed without the author's permission.

Due to time constraints, I was lazy and did not "fold the quilt" to make the puff pastry myself this time. I directly used the popular "flying pancake crust" and added tart sauce. The baked egg tarts were fragrant and not inferior to KFC.

After the tart crust is made, it should be placed in the refrigerator for more than 20 minutes to prevent it from shrinking too much during baking.

Tart water recipe:

180g light cream, 140g milk, 80g fine sugar, 4 egg yolks, 15g low-gluten flour.

Tart water recipe (II) (suitable for when there are few people)

Portuguese egg tart recipe

Add 2 spoons of sugar to 80 ml of water and dissolve it. After cooling, add a beaten egg and set aside.

2. Mix 65 grams of cornstarch, 30 grams of cornstarch and a spoonful of sugar.

3. Slowly add 80 ml of hot water, stirring while adding.

4. Add 1 spoon of salad oil and knead into a smooth dough.

5. After rolling it into long strips, pinch it into small pieces of similar size and put them into molds.

6. Use your hands to press it into a thin skin that fits closely to the mold wall.