The meringue tart is different from the Portuguese tart. Eggs and sugar are added to the tart, so the taste of the tart is more crisp. The meringue tart is not as rich as the Portuguese egg tart, and there is no focus on the egg tart. But it is light and refreshing, with a special flavor. The skin of the meringue tart is more important than the stuffing. The layered and crispy tapi is more reminiscent of the lighter and smoother filling.
Oil skin practice: all materials are evenly mixed, knead into smooth dough, and kept in the refrigerator for half an hour.
Parcel oil preparation: the butter is formed into a rectangular sheet and placed in the refrigerator to be hardened.
Apply thin powder on the case, put the loose oily skin on the case, use a rolling pin to make a rectangle, the length is twice that of the butter piece, and the width is slightly larger than the butter piece.
Place the butter on one side of the oily skin, turn over the oil on the other side, cover the butter, and pinch it around so that the butter is wrapped in the oil dough.
Gently tap the wrapped dough with a rolling pin to make it longer and then rectangular. (The intensity must be uniform. When tapping, it should be light. You can't let the butter run out from inside. If you find bubbles, you can use a toothpick to gently poke the dough and release the bubbles. It must be slow and not eager.)
Fold the rectangular dough piece, fold the sides to the middle, and fold the folded dough in half by the center line. This is the first 40% off
Put the folded dough in the refrigerator for 30 minutes.
Take out the loose dough, repeat the steps of 3-4, and then fold it into a rectangle and fold it up. This is the second 40% off
Repeat the steps of 3 again. After this time, the dough is folded into a rectangle, and the dough is folded from the third side to the middle, and the other side is folded over the side. This time it is a three-fold, and the folded dough has 144 layers. (Of course, you can also use the same step as step 4, so that the folded dough has 192 layers. However, if the technique is not good, it will easily cause the dough to be too thin and the layering is not obvious, but the effect is not so good. )
The folded dough is refrigerated and relaxed for another 30 minutes.
The loose dough is taken out and kneaded into a dough of about 0.3 cm thick.
Pressing a circular dough on the dough with a circular die
The pressed dough needs to be slack for more than 20 minutes. At this time, we will make the egg tart water: the sugar is added to the milk, heated on the gas stove, stirred until the sugar dissolves, leaving the fire. Add eggs after cooling, stir evenly, sieve through
Gently place the pressed round dough into the egg tart mold and compact. There must be no gaps with the bottom. Lightly pinch the tart to make it taller than the model. Pour the egg tart into the water and fill it with seven points.
The oven is preheated to 220 degrees and placed in the middle layer for 20 minutes.
After the tower is pressed, it must be relaxed for more than 20 minutes. Otherwise, it will be retracted when it is baked in the oven. The tower water can't be filled too much, because the tower skin will shrink and expand during the baking process. If it is too full, the tower will overflow and the egg tart will fail. When you look at the skin, you must not be impatient. Also sprinkle some flour on the dough to prevent the dough from smashing.