Portuguese egg tart

Overview

It's cold! It's a good season for making puff pastry. I originally thought of being lazy and buying ready-made egg tart crusts, thinking about the additives in them, but I changed my mind at the last minute and decided to make my own DlY tart crust. It is made from real ingredients and away from chemical additives. It is delicious and healthy, making you happy to make it and eat comfortably.

Tags

• baking
• butter
• cake flour
• egg yolk
• high gluten flour
• low gluten flour
• nestlé fresh cream
• white sugar
• flaky butter
• milk
• salt
• water

Ingredients

Steps

1. 1 Soften 40 grams of butter at room temperature, add flour, and mix using a pinching motion.

   

2. 2 Mix 1 gram of salt and 5 grams of white sugar with 100 grams of water, then add flour and form a dough. Wrap the noodles. Next make the butter.

   

3. 3 Put 180 grams of butter into a plastic bag and shape into square slices of even thickness.

   

4. 4 Take out the dough and roll it into a piece that is twice as big as the butter. Place the butter in the middle of the dough piece.

   

5. 5 Pinch all the edges so that the dough is firmly wrapped in the butter. Next shape into slices.

   

6. 6 Fold both ends of the protected dough sheet.

   

7. 7 Then fold the first fold at each end toward each other to become the first round of four folds. Wrap it in plastic wrap and chill it in the refrigerator for ten minutes before folding it into quarters. Repeat this step for 3 rounds of four folds. (The relaxation in the recipe is 20 minutes, I changed it to 10 minutes if I was lazy)

   

8. 8 Unfold the dough piece after the third quarter fold, roll it up into a long column and set it aside. Next make the tart water.

   

9. 9 Put 120 grams of milk, 35 grams of sugar, and 70 grams of fresh cream into a pot and heat over low heat until the sugar dissolves. Do not bring to a boil. Remove and let cool. Add two egg yolks and 5 grams of cake flour, mix well, and sift the tart water. Next cut the tart crust.

   

10. 10 Cut the dough into 1.6 cm thick rounds.

    

11. 11 Place the small round piece of dough into the tart film and pinch it from bottom to top with your fingers, so that the dough is a little higher than the tart film. 16 servings total.

    

12. 12 Place the tart crust into the baking pan and pour 70% of the tart water into it. Preheat oven to 200 degrees for 5 minutes.

    

13. 13 Place the egg tarts into the middle rack of the oven and bake at 200 degrees for 20 minutes until the surface is golden brown and cooked through. Baking.

    

14. 14 The finished baked product.

    

15. 15 Finished product.