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本帖最后由 wakaka 于 2011-5-21 20:55 编辑
These flaky egg tarts or(Pastel de Nata or Pastel de Belém) are best eaten warm. Puff pastry relies upon heat for lift. Preheat your oven!!
#Puff Pastry:
* 300 g All-purpose flour
* 1/2 tsp Salt
* 2 tbsp Butter
* 1 tsp Lemon Juice
* 155 ml Cold water
* 200 g Butter, unsalted
#Custard Filling:
* 4 Egg yolks, at room temperature
* 120 ml Milk, warm
* 50 g Castor sugar
* 1 tbsp Sweetened condensed milk
* 1/2 tsp Vanilla extract
* Coconut flakes or sesame seeds
酥皮:
* 300克 中筋粉
* 1/2小勺 食盐
* 2大勺 牛油
* 1小勺 柠檬汁
* 155毫升 凉水
* 200克 无盐牛油
蛋塔水:
* 4个 蛋黄，室温
* 120毫升 牛奶
* 50克 细砂糖
* 1大勺 炼乳
* 1/2小勺 香草精
* 椰片或芝麻粒
1. Sieve the flour and salt. Rub in butter and make a well in the center. Fill in water and lemon juice, and mix well into a smooth dough ball. Wrap tightly and relax the dough in the fridge for 30 minutes. Cut a cross on the top of the dough and pull out four corners to form a star shape.
面粉和盐混合入盆。切入牛油后，中心落凹后加入凉水和柠檬汁，混合材料成光滑面团。包好面团放入冰箱松弛30分钟。取出后纵横状切入面团一半深成为交叉状，轻轻扯拉出四角成为星状。
2. Roll out the points of the star into flaps, keeping the center thicker. The total thickness of four points is about the thickness of the center dough. Knead the butter between two baking paper to the same texture as the dough. This is extremely important. As the fat will melt and then ooze out if too soft, if too hard it will break through when rolling. Place the butter on the center and fold to seal in butter and press out any air. Make sure no butter is exposed.
将四角分别擀成片状，面团中心要保持一定厚度。擀出后四片状叠起来的厚度和中心大概相等。牛油放在两张烤纸中，擀成和面团硬度一致。油脂过软的话，那么在擀制过程中很容易导致其融化并渗出。过硬的话，面团易擀破。将牛油放到中心，包好，拍出气体，确认牛油没有渗透。
3. On a lightly floured work surface, flatten the dough with a rolling pin, and then roll out to a 7x21-inch rectangle. Fold the bottom third of the rectangle up toward the centre, and brush off any extra flour. Fold the top third down to make a neat square and brush off any flour. This is a single fold. This folding method is similar to folding a letter into thirds to fit into an envelope. Give the dough a 90 degree turn to the left and again roll it out to a 7x21-inch rectangle. Fold in both the edges so that they meet in the center. This is called a double or book fold. Wrap and chill the dough overnight or at least 45 minutes. To get the maximum rising, turn the dough in the same direction so the the seam is always at the same side.
台面洒上少许面粉，放上面团用擀面杖擀扁擀长成7x21寸的长方块。折信一般将面团三折，拂去多余面粉。这就完成了第一次3折。折好后的面团向左转90度然后擀开成7x21寸的长方形。将面团两端往当中折叠，再沿中线折叠一次完成四折。包好后隔夜冷藏，或至少45分钟。面团每次转向都要一致，接口处都在同边，这样酥层才能达到最佳涨发状态。
4. Remove the dough from the refrigerator. Repeat both the single and double folds. Although the dough at this point is ready for use, allow to rest for two hours after the final turn before using in recipes. Alternatively freeze it for up to two months. If a recipe calls for a lighter pastry, then repeat the single and double folds again. In this case, relax the dough just for one hour.
从冰箱取出面团后，重复三以及四折步骤。完成四折后，将冰箱再放回冰箱松弛2小时才能使用。抑或将其冷冻保存最多2个月。如果食谱要求更薄更酥的酥皮，面团在冷藏1小时后取出重复三折和四折步骤。
5. Beat all the ingredients for the filling until well-blended. Strain the filling through a strainer. Set aside. Preheat the oven to 200C/400F. Roll out the pastry dough into 3mm thickness and cut out 18 circles with a round cookie cutter and press into tart pans. Spoon the mixture evenly into the pastry cases, leaving about 1 cm below the rim of the pastry, and if desired sprinkle the top with coconut flakes or sesame seeds. Bake for about 20 minutes until golden.
将蛋塔水材料完全混合均匀，过滤后才使用。烤箱预热到200C/400F。将酥皮擀成3毫米厚片印出大约18个圆片，轻轻压入塔模。勺入蛋塔水，留出大约1厘米。随好在表面洒上椰片或芝麻粒。入预热烤箱烘焙20分钟左右直到金黄。
[ 本帖最后由 angelinatan_cn 于 2007-12-25 23:02 编辑 ] |
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发表于 2007-12-25 23:35