Portuguese Egg Tart

Portuguese Egg Tart

Introduction:

Production steps:

Step 1: roll the thousand layer pastry dough into a rectangle with a thickness of about 0.3cm

Step 2: roll up

Step 3: roll up

Step 4: put it in the refrigerator to relax for 30 minutes, and cut it into 1.5cm thick rolls

Step 5: prepare the egg tart mold

Step 6: pick up a small roll and dip it in the flour

Step 7: put in the egg tart mold with the flour side up

Step 8: press your thumb down from the middle

Step 9: use two thumbs to make the roll into the shape of egg tart mold. Start to prepare the water.

Step 10: egg tart water: light cream 220g, milk 160g, sugar powder 80g, low powder 15g, condensed milk 15g, egg yolk 4

Step 11: separate the yolks

Step 12: weigh the cream

Step 13: add fresh milk

Step 14: add condensed milk

Step 15: add sugar powder

Step 16: add egg yolk

Step 17: add low powder

Step 18: be sure to sift

Step 19: a good egg tart

Step 20: add the egg tart water into the egg tart mold and fill it with 7%

Step 21: Portuguese egg tart

Materials required:

Melaleuca pastry: 1 portion

Egg tart water: 1 portion

Note: baking: oven middle, up and down the fire, 210 degrees, 25 minutes

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor