Portuguese egg tarts – a heart-warming dessert in winter

Overview

Portuguese egg tarts are very suitable for making puff pastry snacks when the weather gets cold. Don’t wait until summer to regret it. Make puff pastry regularly to satisfy your cravings. In winter, eating a hot egg tart freshly baked will make you feel happy

Tags

• baking
• paita
• macau food
• butter
• butter for coating
• egg yolk
• high gluten flour
• low gluten flour
• sugar
• whipping cream
• milk
• salt
• water

Ingredients

Steps

1. 1 Prepare all raw materials

   

2. 2 Place the small basin on an electronic scale and weigh out the powder, sugar, and salt. Prepare a small bowl, weigh out the water, weigh out 20 grams of butter, cut it into small pieces, and let it sit at room temperature until it can be flattened by hand

   

3. 3 Slowly add water and knead into a dough of suitable softness and hardness. Wrap it in plastic wrap and place it in the refrigerator for about 30 minutes

   

4. 4 Take the dough out of the refrigerator, roll it into a large rectangle, and place the butter piece in the middle

   

5. 5 Gather the left and right sides of the dough toward the middle, press the upper and lower yellow balls tightly, and tighten the mouth

   

6. 6 Sprinkle a little high-gluten flour to prevent sticking, and roll into a rectangular piece

   

7. 7 Fold the left and right sides inward, like folding a quilt, first fold it in a quarter, then fold it in half, wrap it in plastic wrap, and place it in the refrigerator to chill for about 20 minutes

   

8. 8 Take out the loosened one-fold dough, rotate it 90 degrees, roll it out again, fold it, put it in the refrigerator for about 20 minutes, and make another quarter-fold.

   

9. 9 Take out the dough that has been folded three times into four quarters, and roll it into a rectangular piece of about 4MM

   

10. 10 Roll up from the bottom and roll tightly

    

11. 11 Wrap in plastic wrap, set the shape, and refrigerate in the refrigerator for more than 30 minutes. Then you can make the egg tart crust

    

12. 12 Cut out a small piece of dough about 1 cm thick

    

13. 13 Place it in the tart mold, flatten it, and cover the bottom of the tart mold

    

14. 14 Put a little high-gluten flour on the dough, use both hands to push the dough up

    

15. 15 The tart crust should be a little higher than the mold. During the baking process, the tart crust will shrink back to its normal size. The finished egg tart crust needs to rest for 20 minutes. If not relaxed, the tart crust will shrink too much in the oven

    

16. 16 Prepare the egg tart liquid, weigh out the amount of whipping cream and milk

    

17. 17 Add sugar

    

18. 18 Put on the gas fire and heat over low heat until most of the sugar melts. Turn off the heat and stir with a manual egg beater until all the sugar melts. Do not boil the egg tart liquid. Be sure to heat over low heat

    

19. 19 Let the egg tart liquid cool slightly, sift in the low-gluten flour, and stir evenly

    

20. 20 Add two egg yolks

    

21. 21 Mix well

    

22. 22 Use a finer mesh to sift the egg tart liquid 2 to 3 times to obtain a fine egg tart liquid

    

23. 23 Pour the egg tart liquid into the fluffy tart shell until it is 7 minutes full. Preheat the oven to 210 degrees and bake for about 20 minutes. Adjust appropriately according to the performance of your own oven.