Portuguese Egg Tart---Flying Cake Version
Overview
Crispy and creamy egg tarts should be everyone’s favorite dessert. The temperature in summer is high, making it difficult to make puff pastry. Making egg tarts with flying cakes is convenient and quick, and the taste is still crisp.
Tags
Ingredients
Steps
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Prepare required materials. Defrost the flying pancakes in advance.
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Two flying cakes overlap each other.
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Sprinkle dry flour to prevent sticking, and roll into a thin rectangular sheet.
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Roll up from the long side, roll tightly into a cylindrical roll, and pinch the edge tightly.
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Use a sharp knife to divide the roll into 12 equal parts.
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The two small dough roll cuts overlap upwards. Six in total.
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Mix the egg tart liquid ingredients in a large bowl and stir evenly.
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Strain the egg tart liquid through a strainer.
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Take a dough roll and roll it into a round shape.
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Sprinkle a layer of flour into the tart mold to prevent sticking.
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Place the tart shell into the tart mold and push it from the middle to all sides until the tart shell is larger than the mold.
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Make everything and arrange on baking sheet. Relax for 15 minutes.
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Add the egg tart liquid into the egg tart mold until it is seven-quarters full. Place in a preheated oven at 220 degrees and bake on the middle rack for 20 minutes, then move to the upper rack and bake for 3-5 minutes for color.
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Finished product picture.
